Recipes with vinegar
1,356 recipes
Crockpot Cider Pork Stew
Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.
Fresh Tuna(Aku) Portuguese Style
Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.
General Tao's Chicken (Le Piment Rouge)
Dress up your chicken for dinner with this recipe that uses a variety of spices to create an extravagant taste.
Columella Salad
Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.
Murray's Girlfriend's Cincinnati Chili
Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.
Pickled Mixed Vegetables
Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.
German Beef Brisket
German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.
Honey Marinated Baked Cod
Marinated with honey and soy, this baked cod looks as good as it tastes. Meaty with a sweet, salty, crust and melt in the mouth interior. Sized for 2, but can easily be scaled to serve more.
Crockpot Barbecued Turkey Legs
Don't let the kids fight over the lone turkey leg. Instead try this succulent recipe that will keep everyone satisfied.
Pickled Bologna
Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.
Diabetic Banana Bread
A reduced sugar banana bread, great for if you're looking to cut down on the amount of sugar compared to traditional banana bread recipes.
Hutchinson Beef Tongue with Raisin Sauce
Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.
Puffed Rice Candy
Sweet, crunchy puffed rice candy with caramelized syrup coating. Ready in 10 minutes with just 6 ingredients. A vintage treat kids and adults devour.
Sweet-And-Pungent Shrimp
Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.
Pickled Baby Corn on the Cob
Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.
Screwball Cake
A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.
Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.
Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.
Dress up your chicken for dinner with this recipe that uses a variety of spices to create an extravagant taste.
Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.
Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.
Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.
German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.
Marinated with honey and soy, this baked cod looks as good as it tastes. Meaty with a sweet, salty, crust and melt in the mouth interior. Sized for 2, but can easily be scaled to serve more.
Don't let the kids fight over the lone turkey leg. Instead try this succulent recipe that will keep everyone satisfied.
Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.
A reduced sugar banana bread, great for if you're looking to cut down on the amount of sugar compared to traditional banana bread recipes.
Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.
Sweet, crunchy puffed rice candy with caramelized syrup coating. Ready in 10 minutes with just 6 ingredients. A vintage treat kids and adults devour.
Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.
Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.
A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.
