654 white vinegar recipes

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Homemade giardiniera with carrots, cauliflower, celery, peppers, and onions brined overnight and pickled in a spiced vinegar with mustard seed, celery seed, and chili peppers.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Crunchy cabbage salad with carrots and green onions in a tangy sour cream dill dressing. A crisp, no-cook coleslaw with white wine vinegar and mustard.