Recipes with vinegar

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Chicken almendrado simmers breast halves in a blended sauce of almonds, red chilies, cinnamon, and chicken broth. A Mexican almond-chile sauce with warm spice and subtle heat. Serve over rice.

Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.

Freezer pickles made with sliced cucumbers, onions, sugar, vinegar, and celery seed. No canning, no water bath, no special equipment. Just salt, slice, and freeze for bread-and-butter flavor any time of year.

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Grilled flank steak brushed with a homemade chili-honey barbecue sauce made from tomato sauce, vinegar, and garlic. Slice thin across the grain to serve.

Crisp broccoli and cauliflower florets tossed with bacon, sunflower seeds, and raisins in tangy-sweet mayo dressing. Make-ahead potluck favorite.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Sweet and spicy dill pickles made by slicing store-bought dills and repickling them in a hot sugar-vinegar brine with mixed spice and onion. Ready in 24 hours.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.