Type what you have

Ingredients

• ✓ cider vinegar
• corn kernel
• ripe olive
• red bell pepper
• onion
• garlic
• olive oil
• lemon juice
• oregano
• salt
• black pepper
• avocado

Instructions

1. 1 In a large bowl, mix corn, olives, red bell pepper and onion.
2. 2 In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. 3 Stir avocados into the mixture before serving.

By BARBARA VINSON

Ingredients

• ✓ cider vinegar
• turkey meat
• celery
• green onion
• red bell pepper
• mayonnaise
• mustard
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cooked turkey, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.
3. 3 Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.

By Gloria Burris

Ingredients

• ✓ cider vinegar
• egg
• mayonnaise
• dill pickle relish
• sugar
• mustard
• salt
• black pepper
• paprika

Instructions

1. 1 Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise.
2. 2 Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.

By Jessie B

Ingredients

• ✓ cider vinegar
• chicken wing
• salt
• dijon mustard
• yellow mustard
• honey
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
2. 2 Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
3. 3 Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
4. 4 Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• tomato
• mango
• onion
• cilantro
• lime juice
• garlic
• sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, mango, onion, cilantro, lime juice, garlic, vinegar, sugar, salt, and black pepper in a bowl.

By Spence

Ingredients

• ✓ cider vinegar
• egg
• white sugar
• salt
• onion powder
• garlic powder
• white pepper
• mustard
• mayonnaise
• salad dressing
• paprika

Instructions

1. 1 Place eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water. Peel once cold.
2. 2 Dry eggs thoroughly with paper towels, and slice them in half lengthwise. Remove yolks, and place in a bowl. Mash yolks with a fork, and stir in sugar, salt, onion powder, garlic powder, and white pepper. Add mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
3. 3 Mound a heaping teaspoonful of yolk mixture into the cavity of each egg half; sprinkle with paprika.

By evian257

Ingredients

• ✓ cider vinegar
• vegetable stock
• ancho chile
• tomato
• onion
• red chile
• garlic
• brown sugar
• vegetable oil
• cumin
• kosher salt
• black pepper

Instructions

1. 1 Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
2. 2 Cover saucepan and remove from heat; let stand for 10 minutes.
3. 3 Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

By unsane1047

Ingredients

• ✓ cider vinegar
• parsley
• salt
• mustard powder
• mustard
• brown sugar
• tomato paste
• chili sauce
• ketchup
• onion
• applesauce
• apple jelly
• ground turkey
• poultry seasoning
• mustard powder
• salt
• parsley
• parmesan cheese
• applesauce
• water chestnut
• onion
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
3. 3 Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
4. 4 Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
6. 6 Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

By lutzflcat

Ingredients

• ✓ cider vinegar
• cream cheese
• fromage blanc
• tomato paste
• worcestershire sauce
• onion powder
• garlic powder
• sriracha hot sauce
• ghost pepper hot sauce
• paprika
• paprika
• chipotle pepper
• cayenne pepper
• salt

Instructions

1. 1 Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in.
2. 2 Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired.
3. 3 Transfer to a serving bowl.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• egg
• mayonnaise
• horseradish
• dijon mustard
• garlic
• sweet pickle juice
• salt
• black pepper
• tarragon
• green onion
• paprika
• tarragon leaf

Instructions

1. 1 Place eggs in a saucepan; 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.
2. 2 Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

By Jason Warne

Ingredients

• ✓ cider vinegar
• olive oil cooking spray
• tomato
• anaheim chile pepper
• jalapeno pepper
• poblano pepper
• onion
• garlic
• cilantro
• lime
• oregano
• cumin
• kosher salt
• black pepper
• celery salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.
2. 2 Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.
3. 3 Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
4. 4 Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.

By ChrisP

Ingredients

• ✓ cider vinegar
• molasses
• vegetable oil
• soy sauce
• red wine
• orange juice
• brown sugar
• salt
• nutmeg
• cinnamon
• scotch bonnet chile pepper
• black pepper
• allspice
• ginger
• garlic
• shallot
• green onion

Instructions

1. 1 In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.

By Wesley Murks

Ingredients

• ✓ cider vinegar
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• white sugar
• vegetable oil
• lime juice
• salad green
• pineapple chunk
• corn tortilla chip

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Ingredients

• ✓ cider vinegar
• baby bell pepper
• carrot
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cider vinegar
• raspberry
• white sugar

Instructions

1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Ingredients

• ✓ cider vinegar
• chicken breast
• garlic salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Ingredients

• ✓ cider vinegar
• brown sugar
• hot sauce
• molasses

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ cider vinegar
• lemon curd
• coconut oil
• garlic

Instructions

1. 1 Blend lemon curd, cider vinegar, coconut oil, and garlic in a blender until well mixed.

By Elizabeth Barajas

Ingredients

• ✓ cider vinegar
• vegetable oil
• egg
• salt
• poultry seasoning
• chicken thigh

Instructions

1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
4. 4 Bake chicken in the preheated oven for 30 minutes.
5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY

Ingredients

• ✓ cider vinegar
• garlic powder
• ginger
• white sugar
• pineapple juice
• soy sauce

Instructions

1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Ingredients

• ✓ cider vinegar
• water
• honey
• pickling salt
• ginger
• carrot

Instructions

1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
3. 3 Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
4. 4 Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ cider vinegar
• egg white
• salt
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Ingredients

• ✓ cider vinegar
• water
• cinnamon apple tea
• honey

Instructions

1. 1 Heat water in a microwave-safe mug in the microwave until boiling, about 2 1/2 minutes.
2. 2 Add tea bag to the mug and let steep for 5 minutes or desired amount of time.
3. 3 Remove and discard tea bag. Stir in honey and cider vinegar.

By TJCorris

Ingredients

• ✓ cider vinegar
• celery
• canola oil
• white sugar
• salt

Instructions

1. 1 Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

By moppelchen

Ingredients

• ✓ cider vinegar
• orange juice
• soy sauce
• honey
• ginger
• olive oil
• lacinato kale

Instructions

1. 1 Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
2. 2 Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

By ChefBillT

Ingredients

• ✓ cider vinegar
• red onion
• sugar
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

• ✓ cider vinegar
• brown sugar
• ketchup
• mustard
• worcestershire sauce
• horseradish sauce

Instructions

1. 1 In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.

By Teri McFadden

Ingredients

• ✓ cider vinegar
• canola oil
• garlic
• sugar
• mustard
• salt
• black pepper

Instructions

1. 1 Combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper in a jar with a tight-fitting lid; cover and shake thoroughly. Refrigerate until flavors blend, about 1 hour.

By Jesse

Ingredients

• ✓ cider vinegar
• brown sugar
• salt
• red pepper flakes
• cayenne pepper

Instructions

1. 1 Stir together vinegar, brown sugar, kosher salt, red pepper flakes, and cayenne pepper in a small bowl until combined. Allow to sit at room temperature until flavors meld, 4 to 8 hours.

By Mary

Ingredients

• ✓ cider vinegar
• dill pickle
• white sugar
• brown sugar
• water
• pickling spice

Instructions

1. 1 Place pickle pieces in original pickle jar.
2. 2 Stir white sugar, cider vinegar, brown sugar, water, and pickling spice together in a saucepan. Bring to a boil; cook and stir to a syrup-like consistency, about 2 minutes.
3. 3 Pour hot syrup mixture over pickles into pickle jar. Cool to room temperature before covering; store in the refrigerator for 2 weeks before serving.

By LynneeD