1,523 vinegar recipes

Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!

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.

Bacon cheddar deviled eggs jazz up the classic with crispy bacon crumbles, sharp grated cheddar, and a splash of vinegar in the yolk filling. Six ingredients, infinite party-platter wins. Easter, potlucks, game day.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

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

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Marynowane pieczarki are Polish pickled button mushrooms in a vinegar marinade with black peppercorns and bay leaves. A classic zakaski appetizer served chilled with bread, cured meats, or vodka.

This easy balsamic glaze makes a delicious coating for salmon. Enjoy it with simply roasted asparagus.

Toss your favorite salad with this delicious dressing that's very quick and easy to make. Put it in an air-tight jar, and store in the refrigerator for up to weeks.

Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.

It's quite easy to make your own honey mustard instead of buying one from the store. By making your own you control the sodium level as store bought usually has a huge amount of added salt.

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.

If you're tired of meat, then try these scrumptious turkey meatballs that are bound to be gobbled up in seconds!

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.