4,697 vinegar recipes

Spaghetti with sauteed curly endive, garlic, olive oil, and balsamic vinegar. A quick 30-minute Italian pasta with bitter greens and tangy-sweet dressing.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

How to dye Easter eggs with homemade Easter egg dye. Dye Easter eggs naturally with food coloring and vinegar; includes a color chart of brilliant colors.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

Homemade strawberry preserves with just three ingredients: ripe berries, sugar, and a splash of cider vinegar. Hard-boiled the old-fashioned way with whole berries that hold their shape.

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

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.

A tasty and original coleslaw recipe that's easy to follow and understand. Best served with steak or grilled chicken!

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.

Easy and oh so delicious. Any kind of onions work well but for extra sweetness keep an eye out for baby vidalias, top with a quick balsamic glaze to kick it up a notch.

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

Next time make your own sauerkraut instead of store-bought, it's so easy to make, and there is no comparison between this two versions. Homemade one tastes a lot better, I just made my second bunch. I finished the first bunch within 3 days :-)

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.

Crispy on the outside and tender on the inside, roasting is the best way to cook asparagus deliciously. This quick, easy and fuss-free recipe will for sure satisfy your belly.