158 cider recipes

Lentil and potato veggie burgers bound with cornmeal and brightened with mustard, soy sauce and vegetable juice. Plant-based, freezer-friendly patties that hold their shape on the grill or in the oven.

The salty prosciutto and creamy goat cheese works deliciously well with the caramelized pears and maple candied walnuts. It's packed with deliciousness and it's also good for you.

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.

A delicious yet refreshing salad! The dressing is amazingly flavorful.

Easy to make, and it's loaded with yumminess and packed with goodness.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Old fashioned apple pie with a from-scratch butter crust made flaky with apple cider vinegar. Granny Smith apples get tossed in reduced cider, cinnamon, and nutmeg for deep, concentrated apple flavor.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.

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.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

German lentil soup with sliced frankfurters, carrots, celery, and onions, finished with a splash of vinegar for tang. A filling one-pot soup ready in about an hour.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.