4,607 vinegar recipes

Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.

The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.

Pickled eggs in beet brine and pickling spice that turn deep purple as they sit. Pennsylvania Dutch porch classic ready after two weeks in the fridge.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

German-style filled cucumbers stuffed with seasoned ground beef, tied together, and braised with bacon and onion in a cornstarch-thickened gravy.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.

Grilled chicken drumsticks with a honey-orange dipping sauce brightened with fresh mint and apple cider vinegar. Crispy skin, tangy glaze, and done in under 40 minutes.

Let this scrumptious dish become one of your crockpot recipes that your family and friends will want to get their hands on.

Sweet-and-sour spinach dressing made from just vinegar, water, and sugar, whisked into a bright, tangy-sweet glaze for cut fresh spinach. A three-ingredient dressing that comes together in two minutes.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.