644 white wine vinegar recipes

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

A sweet and sour topping of carmelized red onions that is perfect to dress up a burger.

Make these pickled mushrooms for hot-dog or hamburger toppings, or serve it as a simply tasty side dish along with any barbecued meat.

Cabbage and potatoes skillet: diced potatoes browned in bacon fat, then tossed with shredded cabbage, onion and a splash of beer and vinegar. Rustic Irish-German one-pan side.

Note from Julia: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Authentic Greek tzatziki with strained yogurt, salted and squeezed cucumber, garlic, white wine vinegar, and olive oil. The proper way: 24-hour drain, no shortcuts. Vegetarian dip or sauce.

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.

A classic vinegar and oil dressing from Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.

A quick steam keeps the brussel sprout green and fresh. Browned butter develops a nutty rich flavor. Toss them together with some toasted almonds and simple seasonings and they create a winning recipe that will make you wonder why you didn't like brussel sprouts when you were a kid.

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

A favorite of ours which goes well with any type of fish, particularly flaky white fish.