654 white vinegar recipes

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.