4,697 vinegar recipes

Old-fashioned sweet crispy pickles brined for 14 days then finished in a cinnamon-clove vinegar syrup. A heritage canning recipe that rewards patience with the crunchiest, sweetest pickles you'll ever jar.

A scrumptious beef dish that's simmered to perfection in your very own slow cooker.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Bread and Butter Pickles (Mother Stickney's Very Best) recipe

Chinese fried pork ribs with a sweet sugar-soy-sherry glaze. Crispy fried outside, tender sweet inside. The reduced marinade creates the signature honey-style sauce. No actual honey needed.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Classic mayo-and-sour-cream coleslaw with Dijon mustard and a finishing scatter of caraway seeds. Cabbage, carrot and onion at their backyard-cookout best.

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.

Hard-boiled eggs pickled in a dill-infused brine with apple cider vinegar, whole cloves, and colorful bell pepper rings. Bright yellow, tangy, and dill-flavored all the way through after a 24-hour soak.

Elegant French escargot appetizer baked in puff pastry "coffins" with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.