4,607 vinegar recipes

Savory and delicious meatballs made from pineapple chunks, ground beef and teriyaki sauce.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.

Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.

Classic potato salad from the Los Angeles Daily News July 2, 1992

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.

Sweet-sour cucumber salad with paper-thin slices wilted in salt, then tossed in a simple vinegar and sugar dressing. Three ingredients, no cooking, and a crisp-tender texture that pairs with anything.

Old-fashioned pickled beets in a sweet cinnamon, clove, and allspice syrup with apple cider vinegar and lemon slices. A classic pantry staple that brightens any plate.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Southern-style collard greens simmered low and slow with vinegar until tender and flavorful. This simple two-ingredient side dish lets the natural earthy flavor of the greens shine through.