Recipes with apple cider vinegar
687 recipes
Pulled BBQ Chicken Sandwiches
This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.
Barbecued Kabobs
Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.
Southern Coleslaw (Robb's)
Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.
Shallot & Peach Chutney
Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.
Boiled Dinner
Try this flavorful Irish boiled dinner at St. Patrick's Day!
Michael's Braised Ribs
Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.
Indonesian Chili Peanut Sauce
Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.
Four Bean Salad
Four bean salad with chickpeas, red kidney beans, green beans, and yellow wax beans tossed in a sweet apple cider vinegar and honey dressing. A potluck classic that gets better with time.
Green Tomato& Onion Pickles
Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.
Roasted Beef with Horseradish Cream
Slow-roasted beef chuck marinated in cider vinegar, horseradish, and garlic, then served with a tangy horseradish-Dijon cream sauce. A pot-roast style Sunday dinner with a punch.
Pickled Sweet Peppers
Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.
Barbecue Baked Beans
Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.
Saucey Baked Beans(Idaho)
Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.
Cucumber Pickle
Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.
Pork in Balsamic Vinegar
Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.
Sweet-And Sour Shrimp
Slow cooker sweet and sour shrimp with pineapple chunks and snow peas in a ginger-soy glaze. Hands-off cooking, served over hot rice. Set it before work, eat like royalty after.
This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.
Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.
Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.
Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.
Try this flavorful Irish boiled dinner at St. Patrick's Day!
Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.
Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.
Four bean salad with chickpeas, red kidney beans, green beans, and yellow wax beans tossed in a sweet apple cider vinegar and honey dressing. A potluck classic that gets better with time.
Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.
Slow-roasted beef chuck marinated in cider vinegar, horseradish, and garlic, then served with a tangy horseradish-Dijon cream sauce. A pot-roast style Sunday dinner with a punch.
Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.
Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.
Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.
Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.
Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.
Slow cooker sweet and sour shrimp with pineapple chunks and snow peas in a ginger-soy glaze. Hands-off cooking, served over hot rice. Set it before work, eat like royalty after.
