4,697 vinegar recipes

Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.

Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Smoked salmon dip with mashed hard-boiled eggs, mayonnaise, pimentos, and a splash of vinegar. A five-ingredient, no-cook appetizer dip ready in 10 minutes flat.

Triple pear puree, a silky autumn condiment built on Anjou pears simmered to applesauce thickness with pear vinegar, sugar, and a finishing splash of pear brandy. The pantry staple that transforms a cheese board.

These are best if they sit for a month or so after canning, to give them time to work

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

BBQ muffins with ground beef in a sweet-tangy ketchup sauce baked inside refrigerated biscuit cups and topped with melted cheese. Kid-friendly and ready in 45 minutes.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Pickled herring in a sour cream and vinegar marinade with sweet onions. Old-world Scandinavian smorgasbord classic that gets better after a day or two in the fridge.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.