Type what you have

Ingredients

• ✓ white vinegar
• white sugar
• carrot
• daikon radish
• cilantro
• thai chile pepper

Instructions

1. 1 Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

By moosie

Ingredients

• ✓ white vinegar
• sugar
• cinnamon stick
• clove
• peach

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.
3. 3 Pack peaches into the hot, sterilized jars, filling to within 1 inch of tops; Pour pickling syrup into the packed jars, filling to within ½ inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 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 MISSCOOKSALOT

Ingredients

• ✓ white vinegar
• white sugar
• salt
• cucumber
• onion
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
4. 4 Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
5. 5 Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

By dcbeck46

Ingredients

• ✓ white vinegar
• water
• white sugar
• salt
• mustard seed
• dill
• black peppercorn
• habanero pepper flakes
• habanero pepper
• garlic
• avocado

Instructions

1. 1 Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
2. 2 Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
3. 3 Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

By Buckwheat Queen

Ingredients

• ✓ white vinegar
• popcorn
• vegetable oil
• sugar
• salt
• butter
• corn syrup
• water
• baking soda

Instructions

1. 1 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Place popped corn into a buttered bowl.
2. 2 In a 3 quart saucepan, combine sugar, salt, butter, dark corn syrup, and water. Stir until sugar dissolves. Stir in vinegar. Boil sugar mixture to hard ball stage, 248 degrees F (118 degrees C). Remove caramel from heat. Stir in soda. Beat to thoroughly dissolve the soda.
3. 3 Pour hot caramel over popcorn, and quickly stir into popcorn; work quickly for the caramel sets up fast. Spread out on wax paper to cool. Store in a tightly covered container.

By Juanita

Ingredients

• ✓ white vinegar
• all-purpose flour
• baking powder
• butter
• sugar
• egg
• vanilla extract
• confectioners' sugar
• meringue powder
• water
• corn syrup
• vanilla extract

Instructions

1. 1 Stir flour and baking powder together in a bowl.
2. 2 Beat butter and white sugar together in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat 1 minute more. Slowly add flour mixture and blend until dough begins to pull away from the sides of the bowl.
3. 3 Turn dough onto a piece of parchment paper. Knead dough a few times using your hands and form into 2 discs. Wrap each dough disc in plastic wrap and refrigerate for 2 hours.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat.
5. 5 Remove 1 disc of dough from the refrigerator. Place dough on a lightly floured work surface; top with a piece of parchment paper. Roll out dough to about 1/3-inch thickness. Cut dough with round cookie cutters and transfer to the prepared baking sheet.
6. 6 Place baking sheet with cookies on it in the freezer or refrigerator for 3 to 5 minutes.
7. 7 Bake in the preheated oven until cookies are just barely beginning to turn golden brown, 8 to 10 minutes. Cool cookies on the baking sheet for 1 minute; transfer to a wire rack to cool completely. Repeat with second disc of dough.
8. 8 Wipe down all equipment for making the icing with vinegar, including spatulas, measuring cups, and bowls.
9. 9 Combine confectioners' sugar and meringue powder in the bowl of a stand mixer using the paddle attachment.
10. 10 Mix water, corn syrup, and clear vanilla extract together in a separate bowl. Pour water mixture into sugar mixture and beat on medium speed until stiff peaks form in the icing, 4 to 5 minutes.
11. 11 Decorate cooled cookies with icing.

By PasadenaDaisy

Ingredients

• ✓ white vinegar
• butter
• saltine cracker
• walnut
• egg white
• sugar
• cream of tartar
• vanilla extract
• blueberry pie filling
• lemon juice
• heavy cream
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
3. 3 With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
4. 4 Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
5. 5 Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

By DECEMBER0

Ingredients

• ✓ white vinegar
• cucumber
• onion
• pickling spice
• water
• white sugar
• turmeric
• celery seed

Instructions

1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
4. 4 Pack pickles into hot, sterilized jars, filling to within ¼ 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 rings on tightly. Cool to room temperature, then store in the refrigerator.

By Donna

Ingredients

• ✓ white vinegar
• cucumber
• pickling lime
• red food coloring
• alum
• white sugar
• water
• cinnamon red hot candy
• cinnamon stick

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into 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 15 to 20 minutes.
7. 7 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. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ white vinegar
• pickling cucumber
• water
• sugar
• pickling spice
• dill
• pickling salt
• garlic
• horseradish root

Instructions

1. 1 Soak cucumbers in ice-cold water, 2 to 3 hours. Drain.
2. 2 Inspect five 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring 7 cups water, vinegar, sugar, and pickling spices to a boil in a separate large pot, stirring occasionally until sugar dissolves.
4. 4 Place about 3 dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips into each sterilized jar.
5. 5 Trim ends from cucumbers; cut a slit in skin of each so brine can soak in and air can get out. Pack cucumbers into the prepared jars; pour boiling brine over top, 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 rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot; 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. Remove pot from the heat; process until water is cool.
7. 7 Remove jars from the stockpot; rest, several inches apart, to cool. Press centers of lids with a finger to ensure lids do not move up or down. Refrigerate any unsealed jars. Remove rings for storage and store in a cool, dark area.

By SHAWN

Ingredients

• ✓ white vinegar
• yellow squash
• zucchini
• onion
• green bell pepper
• salt
• white sugar
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ 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 rings on tightly.
6. 6 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 10 minutes.
7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Ingredients

• ✓ white vinegar
• pickling cucumber
• water
• dill
• white sugar
• garlic
• salt
• pickling spice
• dill seed
• red pepper flakes
• dill weed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
3. 3 Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

By FAIRYFAHRENHOLZ

Ingredients

• ✓ white vinegar
• water
• pickling salt
• tellicherry peppercorn
• mustard seed
• mustard seed
• white sugar
• red pepper flakes
• pickling cucumber
• onion
• dill
• garlic

Instructions

1. 1 Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
2. 2 Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. Refrigerate for 24 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ white vinegar
• all-purpose flour
• salt
• lard
• egg
• water
• brown sugar
• butter
• egg
• raisin
• vanilla extract

Instructions

1. 1 Make pastry: Whisk together flour and salt in a large bowl. Cut lard into flour mixture with a pastry blender until crumbly. Make a well in the center; place 1 beaten egg into the well. Pour in ice-cold water and vinegar; stir with a wooden spoon until dough comes together. Divide dough into 2 balls; wrap each in waxed paper and chill in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make filling: Beat together brown sugar and melted butter in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in raisins and vanilla until incorporated. Set aside.
4. 4 Roll out 1 ball of chilled dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Using a round biscuit cutter, cut dough into circles large enough to fit into the bottom and partway up the sides of the wells of a muffin tin. Press dough circles lightly into the muffin tin to form tart shells. Fill each shell 3/4 full with raisin filling.
5. 5 Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

By GoGoGoMom

Ingredients

• ✓ white vinegar
• white sugar
• water
• fish sauce
• lemon
• garlic
• thai chile pepper
• green onion

Instructions

1. 1 Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

By Calamity in the kitchen

Ingredients

• ✓ white vinegar
• kielbasa sausage
• brown sugar
• soy sauce
• water
• vegetable oil

Instructions

1. 1 Combine sausage, brown sugar, vinegar, and soy sauce in a large resealable plastic bag; toss to coat sausage with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerate 2 hours to overnight.
2. 2 Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ white vinegar
• chicken thigh
• black peppercorn
• garlic
• bay leaf
• soy sauce

Instructions

1. 1 Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
2. 2 Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

By michellekay

Ingredients

• ✓ white vinegar
• soy sauce
• ketchup
• garlic
• bay leaf
• black pepper
• pork
• green bean

Instructions

1. 1 Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

By joy

Ingredients

• ✓ white vinegar
• chicken
• soy sauce
• ginger root
• black peppercorn
• garlic
• bay leaf

Instructions

1. 1 Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
2. 2 Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
4. 4 Serve chicken hot and drizzle with strained sauce.

By Liza Cranis

Ingredients

• ✓ white vinegar
• water
• soy sauce
• peppercorn
• garlic
• salt
• chicken
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2. 2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3. 3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

By roguejoker

Ingredients

• ✓ white vinegar
• soy sauce
• garlic
• olive oil
• brown sugar
• black peppercorn
• bay leaf
• onion
• chicken thigh
• scallion

Instructions

1. 1 Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
2. 2 Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Line a baking sheet with aluminum foil.
5. 5 Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
7. 7 Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.

By Soup Loving Nicole

Ingredients

• ✓ white vinegar
• squid
• water
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• soy sauce

Instructions

1. 1 Combine squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir in tomato and soy sauce.
3. 3 Pour squid mixture into tomato mixture and bring to a simmer; cook for 20 minutes.

By lola

Ingredients

• ✓ white vinegar
• fish sauce
• white sugar
• lime juice
• garlic
• red pepper flakes
• rice vermicelli
• shrimp
• rice wrapper
• lettuce
• mint leaves
• cilantro
• thai basil

Instructions

1. 1 Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
2. 2 Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
3. 3 Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
4. 4 To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

By Allrecipes

Ingredients

• ✓ white vinegar
• chicken leg quarter
• water
• sugar
• soy sauce
• bay leaf
• black peppercorn
• onion
• garlic
• salt
• coconut milk

Instructions

1. 1 Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
2. 2 Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

By lola

Ingredients

• ✓ white vinegar
• white sugar
• salt
• oregano
• black pepper
• curing salt
• ginger
• ground pork
• pork back fat
• garlic
• hog casing

Instructions

1. 1 Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
2. 2 Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
3. 3 Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
4. 4 Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
5. 5 To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.

By Eugenio Vincenzo

Ingredients

• ✓ white vinegar
• chicken leg
• chicken thigh
• water
• soy sauce
• sugar
• onion
• garlic
• black peppercorn
• bay leaf
• salt

Instructions

1. 1 Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
2. 2 Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

By lola

Ingredients

• ✓ white vinegar
• soy sauce
• jalapeno pepper
• garlic
• chicken wing
• vegetable oil
• water
• bay leaf
• peppercorn
• white sugar
• salt

Instructions

1. 1 Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove chicken wings from the marinade and shake off excess. Reserve marinade.
3. 3 Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

By Javanese Journal

Ingredients

• ✓ white vinegar
• pork liver
• pork lung
• pork heart
• water
• bay leaf
• salt
• pepper
• olive oil
• onion
• garlic
• tomato

Instructions

1. 1 Place pork liver and pork lung into two separate saucepans; cover with water. Bring each pan to a boil; cook liver and lung until tender, about 10 minutes. Drain; cool liver and lung before chopping into bite-sized pieces. Set aside.
2. 2 Combine liver, lung, and heart in a large pot over medium heat. Add vinegar, water, and bay leaves; season with salt and black pepper. Bring mixture to a simmer; cook for 5 minutes.
3. 3 Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 5 minutes. Stir in tomatoes; simmer about 5 minutes. Stir liver mixture into onion mixture; cook and stir for 5 minutes. Serve hot.

By lola

Ingredients

• ✓ white vinegar
• beef chuck
• chorizo sausage
• garlic
• soy sauce
• olive oil
• onion
• green bell pepper
• tomato sauce
• potato
• pea
• salt
• black pepper

Instructions

1. 1 Combine beef, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef is browned and liquid is reduced, about 20 minutes. Remove from heat.
2. 2 Meanwhile, heat olive oil in a pot over medium heat; cook and stir onion and bell pepper in hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
3. 3 Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes.
4. 4 Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

By steve2464

Ingredients

• ✓ white vinegar
• vegetable oil
• egg
• red chile pepper
• garlic
• shallot
• tomato
• shrimp paste
• peanut oil
• vegetable oil
• sugar
• salt
• pepper

Instructions

1. 1 Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
2. 2 Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

By Rani Rasfiardha