835 apple cider recipes

Crown roast of pork stuffed with apple, cranberry, and bread dressing for elegant holiday entertaining. Showstopping centerpiece feeds 16 in 3.5 hours.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

Pickled Jerusalem artichokes with triple-mustard brine, turmeric, onions, and apple cider vinegar. A tangy, old-fashioned canning recipe that seasons for a month before eating.

Apple smoothie blended from applesauce and apple cider with orange juice, maple syrup, cinnamon, and nutmeg. Dairy-free, vegan, and ready in five minutes.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Sweet, sour, crunchy, creamy and savory, you can find all these tastes and textures in this quick apple and celery salad with creamy dijon dressing.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you'll want to gift.

Homemade capers from pickled nasturtium seeds brined in salt water, then preserved in sweet vinegar. A clever garden-to-jar substitute for real capers.

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.

Slow-roasted marinated turkey breast baked in a roasting bag with apple cider vinegar, coarse black pepper, and oil. Low and slow for 4-5 hours until fork-tender and juicy.