1,304 vinegar recipes

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Retro broccoli jello mold made with lemon gelatin, sour cream, mayonnaise, and vinegar. A creamy, tangy vintage salad that sets firm and unmolds beautifully for potlucks.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Sweet-tangy mustard vinaigrette with dry mustard, vinegar, lemon juice, and a touch of sugar whisked into olive oil. A simple, sharp dipping sauce for whole cooked artichokes.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Quick pink pickled onions with red onion, white wine vinegar, and sugar. Ready in 30 minutes with no cooking, these tangy-sweet pickled onions brighten tacos, salads, and sandwiches.

Sarazener is a traditional German game liver dish with elk or deer liver sauteed in lard with onions, broth, and spaetzle. A hearty hunter's meal with tangy vinegar finish.

Selyodka pod ukropnym sousom is a Russian herring appetizer marinated in red wine vinegar, olive oil, sugar, and dill. A classic cold zakuska that chills for hours before serving.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Old-fashioned pickled prunes simmered in a sweet vinegar brine with cinnamon, whole cloves, and allspice. A tangy-sweet condiment perfect alongside roasted meats or on a cheese board.

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.