687 apple cider vinegar recipes

Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.

Easy version of German-style "Sauerbraten" for your slow cooker.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Whole beef brisket slow-smoked over charcoal for 4 to 5 hours, basted in a tangy homemade sauce with green chiles and hickory-finished until it practically crumbles. Pile it on buns and let the napkins fly.

DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.

Barbecued beef buns simmered in a tangy homemade sauce with ketchup, vinegar, Worcestershire, and lemon. A great make-ahead recipe for feeding a crowd at cookouts and potlucks.

Grilled pineapple chicken teriyaki marinated in a homemade sauce of soy, molasses, brown sugar, pineapple syrup, and garlic. Served with caramelized grilled pineapple slices.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Plum tuna, canned tuna warmed in a sweet-tangy plum jam sauce spiked with ginger, garlic and soy, served over rice with nuts, parsley and coconut on top. A retro pantry dinner that cooks in 30 minutes.

Five-spice-rubbed roast beef served with a homemade spiced blackberry ketchup, sweet, tart, and gently fiery with cinnamon, ginger, and cayenne. An elegant roast with a surprising fruit condiment.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Whole wheat raisin bran muffins with honey, molasses, and chopped pecans. High-fiber, lightly sweet breakfast muffins ready in 25 minutes.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Sweet and sour chicken stir-fry with pineapple chunks, red bell pepper, water chestnuts, and a tangy ketchup-brown sugar glaze served over crispy chow mein noodles.