2,662 vinegar recipes

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Hot German potato salad with crumbled bacon, chopped onion browned in bacon fat, and a tangy white wine vinegar dressing. No mayo, served warm, and ready in 30 minutes using the microwave.

Microwave fresh tomato scallop with Parmesan bread crumb and pecan topping, finished with Worcestershire sauce. A quick summer side dish ready in 15 minutes.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Pickled watermelon rind in a spiced cider vinegar syrup with cinnamon, clove, and allspice. Old-Southern preserve that turns kitchen scraps into translucent, sweet-tart jewels.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Garlic-roasted potatoes tossed with peppery watercress, white wine vinegar, and fresh chives. Crispy, golden potatoes meet fresh greens in a warm salad-style side dish.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.

Pimiento spread blends tofu, oil, vinegar, and seasoning into a creamy mayo-free sandwich filling, then folds in crumbled tofu, sweet relish, and chopped pimientos. A vegan twist on the Southern classic.

Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.