1,190 white vinegar recipes

A fresh take on spinach salad. This sweet and savory salad is a wonderful alternative to the bacon and tomato variety.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

This is a perfect recipe. I'm in love with the red velvet flavoring and the icing is just delectable. Fabulous.

This was a great recipe! I've made it several times.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

Made popular by southern Italians in New York city restaurants this dish is based upon old-world family recipes. Here I've adjusted it to two hearty servings.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

This is one of my favorites, and is always a hit when I bring it to potlucks.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.