Type what you have

Ingredients

• ✓ white wine vinegar
• white pepper
• worcestershire sauce
• lemon pepper seasoning
• salt
• clam juice
• tomato juice
• garlic
• cilantro
• red onion
• cucumber
• tomato
• avocado
• serrano pepper
• orange
• lime
• lemon
• tilapia
• shrimp
• scallop

Instructions

1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Ingredients

• ✓ white wine vinegar
• feta cheese
• thyme
• honey

Instructions

1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Ingredients

• ✓ white wine vinegar
• red bell pepper
• onion
• sugar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• ✓ white wine vinegar
• butter
• onion
• brown sugar
• puff pastry
• brie cheese
• caraway seed
• egg
• water

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.
2. 2 Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.
3. 3 Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.
6. 6 Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

By J

Ingredients

• ✓ white wine vinegar
• cranberry
• apple
• orange
• white sugar
• shallot
• jalapeno pepper
• green onion
• lime juice

Instructions

1. 1 Mix cranberries, apple, orange, sugar, shallot, jalapeno pepper, green onion, lime juice, and vinegar together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 4 to 24 hours.

By RJStasiak

Ingredients

• ✓ white wine vinegar
• tomato
• sweet onion
• sugar
• roasted chile
• salt
• cumin
• fruit preserver
• peach
• cilantro

Instructions

1. 1 Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
2. 2 While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
4. 4 Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen Barris Calabro

Ingredients

• ✓ white wine vinegar
• black bean
• avocado
• olive oil
• garlic
• lime
• coriander
• cumin
• sea salt
• black pepper
• ancho chile pepper

Instructions

1. 1 Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

By Garrett P

Ingredients

• ✓ white wine vinegar
• egg
• water
• white sugar
• salt
• onion
• pickling spice

Instructions

1. 1 Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
2. 2 Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
3. 3 Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
4. 4 Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

By Tracy Mulder

Ingredients

• ✓ white wine vinegar
• watermelon
• cilantro
• onion
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Combine watermelon, vinegar, cilantro, onion, jalapeños, garlic, and salt in a large bowl until evenly mixed.
2. 2 Cover the bowl; refrigerate for the best flavor, 8 hours to overnight.

By Jon Harmon jonthegeek

Ingredients

• ✓ white wine vinegar
• mango
• red bell pepper
• red onion
• sugar
• olive oil
• avocado
• salt

Instructions

1. 1 Toss mango, bell pepper, onion, vinegar, sugar, and olive oil together in a bowl; gently fold in avocado. Season with salt.

By julie

Ingredients

• ✓ white wine vinegar
• water
• hot yellow pepper
• brine
• pickling spice
• sugar
• salt
• turmeric
• egg

Instructions

1. 1 Stir water, peppers and brine, vinegar, pickling spice, sugar, salt, and turmeric together in a ½-gallon mason jar or container. Add eggs; seal container. Refrigerate for at least 2 days.

By bdweld

Ingredients

• ✓ white wine vinegar
• fromage blanc
• creme fraiche
• olive oil
• shallot
• tarragon
• chive
• chervil
• garlic
• sea salt
• black pepper

Instructions

1. 1 Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.

By stella

Ingredients

• ✓ white wine vinegar
• button mushroom
• yellow onion
• eggplant
• olive oil
• kosher salt
• hot cherry pepper
• red bell pepper
• habanero pepper
• kosher salt
• fennel seed
• oregano

Instructions

1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• water
• long-grain white rice
• asparagus
• cucumber
• green onion
• dill weed
• vegetable oil
• dijon mustard
• sugar
• mustard
• butter lettuce

Instructions

1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Ingredients

• ✓ white wine vinegar
• olive oil
• pimento
• parsley
• green onion
• garlic
• sugar
• basil
• salt
• black pepper
• cheddar cheese
• cream cheese

Instructions

1. 1 Combine oil, vinegar, pimento, parsley, green onions, garlic, sugar, basil, salt, and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.
2. 2 Cut Cheddar block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.
3. 3 Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. (You can arrange in a single row or in two parallel rows, depending on the size of your dish.) Pour marinade from the jar over top, cover, and refrigerate for at least 6 hours, or overnight.
4. 4 To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over top.

By trish555

Ingredients

• ✓ white wine vinegar
• spring roll wrapper
• lettuce
• shrimp
• cucumber
• carrot
• cilantro
• mirin
• soy sauce
• rice vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ white wine vinegar
• olive oil
• baby spinach
• butter
• shallot
• nutmeg
• heavy cream
• salt
• black pepper
• butter
• shallot
• egg yolk
• lemon juice
• butter
• ritz cracker
• beef tenderloin

Instructions

1. 1 Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
2. 2 Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
3. 3 Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
4. 4 To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

By RITZ Crackers

Ingredients

• ✓ white wine vinegar
• flat-leaf parsley
• cilantro
• olive oil
• oregano
• garlic
• salt
• cumin
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• salt
• red onion
• english cucumber
• tomato
• rice vinegar
• lime juice
• jalapeno pepper
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Ingredients

• ✓ white wine vinegar
• garlic
• kosher salt
• black pepper
• cumin
• oregano
• coriander
• lime juice
• orange juice
• olive oil
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ white wine vinegar
• canola oil
• garlic
• chile pepper
• chicken
• soy sauce
• cumin
• red onion
• tomato
• green bean
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ white wine vinegar
• parsley
• oregano
• garlic
• green onion
• jalapeno pepper
• lemon juice
• olive oil
• salt
• black pepper
• chicken tender
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
2. 2 Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
3. 3 Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve tenders with reserved chimichurri sauce.

By Bibi

Ingredients

• ✓ white wine vinegar
• olive oil
• garlic
• paprika
• cumin
• lemon juice
• salt
• black pepper
• chile powder
• onion
• chicken breast
• chicken broth
• basmati rice
• garlic
• olive oil
• cumin
• cilantro
• salt
• black pepper
• pea

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
3. 3 Transfer chicken mixture to a casserole dish.
4. 4 Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
6. 6 Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

By Bill Jol

Ingredients

• ✓ white wine vinegar
• cumin
• oregano
• thyme
• garlic
• olive oil
• cilantro
• sweet onion
• sirloin steak
• olive oil
• water
• red wine vinegar
• red chile flake
• black pepper
• bay leaf
• salt
• paprika
• oregano
• garlic
• red bell pepper
• tomato
• onion
• flat-leaf parsley

Instructions

1. 1 Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
2. 2 Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
3. 3 Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
4. 4 Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
5. 5 Place steaks into marinade and refrigerate for 6 hours, to overnight.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

By Jillian

Ingredients

• ✓ white wine vinegar
• tomato
• basil
• thyme
• mustard

Instructions

1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Ingredients

• ✓ white wine vinegar
• vegetable oil
• garlic
• sugar
• salt
• black pepper

Instructions

1. 1 Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

By cookingfool

Ingredients

• ✓ white wine vinegar
• mayonnaise
• milk
• white sugar
• poppy seed

Instructions

1. 1 Stir the mayonnaise, milk, vinegar, sugar, and poppy seeds together until the sugar has dissolved.

By paralee

Ingredients

• ✓ white wine vinegar
• beet
• white sugar
• mustard
• red onion

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Ingredients

• ✓ white wine vinegar
• orange juice
• olive oil
• honey
• salt
• poppy seed

Instructions

1. 1 Combine orange juice, oil, honey, vinegar, and salt in a measuring cup or bowl. Whisk together until blended. Add poppy seeds and whisk to combine.

By A Day In the Kitchen

Ingredients

• ✓ white wine vinegar
• orange blossom honey
• water
• mint

Instructions

1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
2. 2 Submerge mint in hot syrup and cool to room temperature.
3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel