240 apple cider vinegar recipes

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.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

Slow cooker sausage and bean casserole with pineapple chunks, brown sugar, and apple cider vinegar. Dump it in, set it, and forget it for 7-10 hours.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Homemade baked beans slow-cooked for 7 hours with white beans, molasses, ketchup, dry mustard, brown sugar, and apple cider vinegar. Old-fashioned, from-scratch Boston-style beans.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Jalapeno pepper jelly made with fresh jalapenos, green bell pepper, apple cider vinegar, and sugar. A sweet-hot jelly for canning that pairs with cream cheese and crackers for an easy appetizer.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.