664 white vinegar recipes

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.