Type what you have

Ingredients

• ✓ white vinegar
• water
• sea salt
• peanut

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ white vinegar
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.
3. 3 Remove from the heat and stir in vinegar. Let stand for 10 minutes.
4. 4 Line a mesh strainer with cheesecloth and set over a large bowl.
5. 5 Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
6. 6 Pat cheese into a ball and remove the cheesecloth.
7. 7 Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

By SUNFLOWER71

Ingredients

• ✓ white vinegar
• pumpkin seed
• salt

Instructions

1. 1 Pour vinegar over pumpkin seeds in a large bowl; let soak for at least 1 hour. Drain; stir in salt.
2. 2 Preheat an air fryer to 300 degrees F (150 degrees C). Place seeds in the basket; cook for 30 minutes, shaking the basket every 10 minutes.
3. 3 Transfer seeds to a paper-towel-lined plate; let sit 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ white vinegar
• salt
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat.
3. 3 Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
4. 4 Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
5. 5 Enjoy!

By Ken

Ingredients

• ✓ white vinegar
• water
• salt
• red food coloring
• smoked beef sausage

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.
3. 3 At the same time, cut sausage links in half or thirds, depending on size.
4. 4 Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

By Mike

Ingredients

• ✓ white vinegar
• mayonnaise
• soy sauce
• water
• onion

Instructions

1. 1 Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion.
2. 2 Cover with plastic wrap and refrigerate until cold.

By COOKINGHABIT

Ingredients

• ✓ white vinegar
• chicken wing
• hot pepper sauce
• butter
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Arrange frozen chicken wings in a single layer in a shallow baking dish.
3. 3 Bake in the preheated oven for 25 minutes. Flip wings over and continue to cook until skin is crispy and meat is no longer pink at the bone, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, combine hot sauce, butter, and vinegar in a saucepan over medium heat.
5. 5 Cook and stir until butter melts, about 5 minutes.
6. 6 Whisk in flour until sauce is smooth, then continue to cook and stir until sauce is thickened, about 5 minutes more.
7. 7 Drain grease from chicken wings and let stand for 5 minutes. Transfer chicken to a large bowl and add sauce. Toss to coat.

By Jim M

Ingredients

• ✓ white vinegar
• egg
• white sugar
• salt
• garlic
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard hot water.
3. 3 Bring vinegar, sugar, and salt to a boil in the same saucepan until sugar is dissolved. Remove from heat.
4. 4 Place peeled eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal the jar and refrigerate for at least 1 week before serving.

By Rod

Ingredients

• ✓ white vinegar
• egg
• beet
• white sugar
• water
• cinnamon

Instructions

1. 1 Gather the ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
3. 3 Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours to overnight.

By Cathy Swanson

Ingredients

• ✓ white vinegar
• potato
• water
• water
• vegetable oil
• salt

Instructions

1. 1 Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
2. 2 Spread potatoes slices onto paper towel; pat dry with more paper towels.
3. 3 Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
6. 6 Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

By Sarah Wilkens

Ingredients

• ✓ white vinegar
• sweet onion
• water
• sugar
• mayonnaise
• celery salt
• saltine cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onions as thinly as possible, and place in a large bowl.
3. 3 In a small bowl, mix together water, vinegar and sugar; pour over onions. Cover, and marinate overnight in the refrigerator.
4. 4 Drain completely, then mix in mayonnaise and celery salt.
5. 5 Chill 2 to 3 hours. Serve with saltine crackers.

By DESERTBORN54

Ingredients

• ✓ white vinegar
• butter
• soy sauce
• brown sugar
• garlic
• black pepper
• red pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat.
2. 2 Combine soy sauce, vinegar, brown sugar, garlic, black pepper, and pepper flakes in a bowl; stir into butter. Bring to a boil, then remove from the heat.

By Erin Downey

Ingredients

• ✓ white vinegar
• egg
• mayonnaise
• mustard
• salt
• pepper
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer until hard-cooked, 10 to 12 minutes. Drain and cool in an ice bath. Once cool, peel hard boiled eggs. Slice eggs in half lengthwise and scoop out yolks.
2. 2 Mash yolks with vinegar, mayonnaise, mustard, salt, and pepper until smooth. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
3. 3 Carefully put egg yolk mixture back into egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Refrigerate until ready to serve.

By Mary Brotherton

Ingredients

• ✓ white vinegar
• beet
• water
• brown sugar
• cinnamon stick
• clove
• salt
• egg

Instructions

1. 1 Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.
2. 2 Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.
3. 3 Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.

By Terry

Ingredients

• ✓ white vinegar
• vegetable oil
• chicken wing
• butter
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
2. 2 Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

By Ginger

Ingredients

• ✓ white vinegar
• chicken wing
• salt
• pepper
• vegetable oil
• butter
• hot pepper sauce

Instructions

1. 1 Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
2. 2 Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
3. 3 Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
4. 4 Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

By Nancy Blair

Ingredients

• ✓ white vinegar
• leek
• cream cheese
• salad dressing
• sugar
• bacon bits
• salt
• pepper

Instructions

1. 1 Mix chopped leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt, and pepper together in a medium bowl. Refrigerate until well chilled, about 2 to 3 hours.

By Anita

Ingredients

• ✓ white vinegar
• asparagus
• garlic
• red pepper flakes
• mustard seed
• pink peppercorn
• water
• salt
• sugar

Instructions

1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
4. 4 Place in the refrigerator until pickled, at least 2 days.

By Soup Loving Nicole

Ingredients

• ✓ white vinegar
• egg
• onion
• sugar
• water
• salt
• dill weed
• mustard seed
• garlic powder

Instructions

1. 1 Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Cool under running water and remove shells. Place hard-cooked eggs in a large jar.
2. 2 Combine onion, vinegar, sugar, and water in a medium saucepan. Stir in salt, dill, mustard seed, and garlic powder. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes.
3. 3 Pour vinegar mixture over eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

By TINAMARIES

Ingredients

• ✓ white vinegar
• egg
• mayonnaise
• sugar
• mustard
• onion
• celery
• salt
• paprika

Instructions

1. 1 Gather all ingredients. Peel hard-boiled eggs.
2. 2 Slice eggs in half lengthwise and remove yolks; set whites aside.
3. 3 Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.
4. 4 Stuff or pipe egg yolk mixture into egg whites.
5. 5 Sprinkle with paprika. Refrigerate eggs until serving.

By Suzanne EE

Ingredients

• ✓ white vinegar
• tomato
• jalapeno pepper
• hungarian wax pepper
• peach
• white onion
• oregano
• cilantro
• cumin
• white sugar
• salt

Instructions

1. 1 Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.
2. 2 Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.
3. 3 Meanwhile, inspect 7 pint-sized 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.
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 35 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 uhiggs

Ingredients

• ✓ white vinegar
• button mushroom
• onion
• olive oil
• white sugar
• salt
• garlic
• monosodium glutamate
• red pepper
• black pepper
• oregano

Instructions

1. 1 Combine mushrooms, onion, vinegar, oil, sugar, salt, garlic, monosodium glutamate, red pepper flakes, black pepper, and oregano in a large jar (or bowl); mix well. Cover jar (or bowl); marinate in the refrigerator for 3 days.

By Rina Mann

Ingredients

• ✓ white vinegar
• salt
• black pepper
• cajun seasoning
• chicken wing
• hot pepper sauce
• butter
• worcestershire sauce
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients. Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer's directions.
2. 2 To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.
3. 3 Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions; smoke chicken wings in the preheated smoker for 1 hour.
4. 4 To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
6. 6 Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.

By Twayminator

Ingredients

• ✓ white vinegar
• plum tomato
• vegetable oil
• poblano pepper
• green bell pepper
• anaheim chile pepper
• jalapeno pepper
• onion
• cilantro
• salt
• garlic
• liquid smoke

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Rub tomatoes with oil.
3. 3 Cook on the preheated grill for 10 minutes; flip. Place poblanos, bell pepper, Anaheims, and jalapeño on the grill; cook 5 to 7 minutes per side.
4. 4 Transfer tomatoes to a bowl. Place bell pepper, poblanos, Anaheims, and jalapeño in an airtight container. Cool, about 15 minutes.
5. 5 Peel tomatoes. Drain. Peel and seed peppers.
6. 6 Combine tomatoes, peppers, onion, cilantro, vinegar, salt, and garlic in the bowl of a food processor; pulse until blended. Add liquid smoke; pulse until salsa reaches desired consistency.

By Julia C Brogli

Ingredients

• ✓ white vinegar
• habanero pepper
• garlic
• peach
• molasses
• honey
• brown sugar
• brown mustard
• paprika
• salt
• black pepper
• cumin
• liquid smoke
• coriander
• ginger
• allspice

Instructions

1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Ingredients

• ✓ white vinegar
• sun-dried tomato
• white wine
• barbecue sauce
• sesame oil
• hot pepper sauce
• soy sauce
• honey
• cornstarch
• chicken wing
• garlic
• chili powder
• salt
• pepper
• lime
• sesame seed

Instructions

1. 1 Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
2. 2 While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

By Erin

Ingredients

• ✓ white vinegar
• egg
• cheddar cheese
• cottage cheese
• pecan
• onion
• salt
• basil
• sage
• bread crumb
• ketchup
• apricot jam
• vegetable oil
• onion
• oregano
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine eggs, Cheddar cheese, and cottage cheese in a bowl until well blended. Add pecans, ½ cup onion, salt, basil, and sage; stir in bread crumbs. Roll mixture into 2-inch balls; place in a 9x13-inch baking dish.
3. 3 Whisk ketchup, apricot jam, vegetable oil, vinegar, ¼ cup onion, oregano, and hot pepper sauce together in a bowl; pour over meatballs.
4. 4 Bake, uncovered, in the preheated oven until meatballs are firm and sauce is thick and bubbly, 35 to 40 minutes.

By KIMCA

Ingredients

• ✓ white vinegar
• tomato
• fiesta salsa mix

Instructions

1. 1 Inspect 2 pint-sized 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.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
4. 4 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 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ white vinegar
• pig's foot
• red chile pepper
• salt

Instructions

1. 1 In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
2. 2 Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

By Ronnie Zvolensky

Ingredients

• ✓ white vinegar
• garlic salt
• seasoning salt
• olive oil
• mushroom

Instructions

1. 1 Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

By Marilyn McCormack