4,607 vinegar recipes

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

German lentil soup with sliced frankfurters, carrots, celery, and onions, finished with a splash of vinegar for tang. A filling one-pot soup ready in about an hour.

Grilled salmon glazed with maple syrup, Dijon mustard, and apple cider vinegar, topped with fresh mango cubes. Sweet, tangy, and ready in under 40 minutes.

Quick and easy recipe for refrigerated watermelon-rind pickles.

Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Elegant French escargot appetizer baked in puff pastry "coffins" with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.

Philippine chicken adobo in the slow cooker with vinegar, soy sauce, and garlic. Just 5 ingredients for tender, tangy-savory chicken that falls apart over rice.

Greek-style chicken salad built fast from pantry staples: canned chicken and tomatoes tossed with cucumber, zucchini, red onion, black olives, and feta in a sharp white wine vinegar dressing.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

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.

Sweet dill pickles made by transforming store-bought dills with sugar, vinegar, garlic, onion, celery seed, and mustard seed. No canning needed, ready in 5 days.

Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.