Recipes with vinegar

Summer pickled cucumbers with a hot vinegar brine spiced with celery seed and mustard seed. Classic bread-and-butter pickles ready for jars, no pressure canning required.

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

Another succulent roast recipe that is sure to satisfy your family's appetite!

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.

Easy pickled eggs in a basic vinegar brine with pickling spice. Five-ingredient tavern-style recipe ready after two weeks in a cool spot.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

Try a different kind of dinner with this succulent pork roast that's made with ground beef, mushrooms, chili sauce and parmesan cheese.

Tangy-sweet barbecue beef sandwiches made with ground beef in a homemade ketchup-mustard sauce. Quick stovetop sloppy joes that feed 18 hungry folks.

General Tso's chicken: crispy egg-white battered chicken stir-fried with ginger, garlic, scallions, and dried chilies in a sweet-tangy soy and vinegar sauce. The Hunan-style Chinese-American classic done right.

Clove apricot glaze blends canned apricots with vinegar, oil, and ground cloves for a sweet-tart blender sauce. Five minutes start to finish, perfect for ham, pork, or roasted poultry.

Quick Indian apple chutney made in the microwave with raisins, curry powder, ginger, and brown sugar. Ready in under 10 minutes of cook time.

Make your barbecue feel special and enjoy the summer days in a new way.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.