303 white vinegar recipes

Pickled Baby Carrots with Mustard Seeds Honey & Dill recipe

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

Vegetarian ginger snaps are rolled, cut-out spice cookies deep with molasses, ginger, cinnamon and nutmeg. Egg-free and dairy-free, rolled thin and baked low for a proper crisp snap.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.