1,304 vinegar recipes

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

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.

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

Honey spear pickles with cucumbers and onions brined overnight, then canned in a sweet honey-vinegar syrup with mustard seed, celery seed, and turmeric. A golden, sweet-tangy refrigerator or canning pickle.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Before winter shows up on your front door, try this scrumptious macaroni salad that goes perfect with grilled salmon.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.

Flesh of the Pig Ala Bob Greenberg (And Secret recipe

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

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.