Type what you have

Ingredients

• ✓ apple cider vinegar
• white sugar
• dill pickle

Instructions

1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Ingredients

• ✓ apple cider vinegar
• kielbasa sausage
• brown sugar
• dijon mustard
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut kielbasa into 3 to 4 large sections, then each section in half lengthwise. Slice each section into half moons about a half-inch long.
3. 3 Combine brown sugar, mustard, vinegar, and pepper in a medium saucepan. Set over low heat and cook, stirring, until the sugar has dissolved completely. Stir in kielbasa.
4. 4 Line a sheet pan with parchment paper. With a slotted spoon, transfer the kielbasa pieces from the pot and spread evenly over the parchment paper. Set aside leftover sauce in the pot.
5. 5 Bake for 15 minutes.
6. 6 Remove from oven, then carefully lift up the parchment paper and funnel kielbasa pieces back into the pot of sauce. Stir to coat again.
7. 7 Repeat the process of putting the kielbasa pieces back on the parchment-lined sheet pan. Bake for another 15 minutes.
8. 8 Transfer to a serving platter and serve with toothpicks.

By Allrecipes Editorial Team

Ingredients

• ✓ apple cider vinegar
• beet
• white sugar
• water
• egg
• onion

Instructions

1. 1 Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
2. 2 Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
3. 3 Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

By tam dewitt

Ingredients

• ✓ apple cider vinegar
• garlic
• dill seed
• black peppercorn
• kirby cucumber
• water
• pickling salt

Instructions

1. 1 Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
2. 2 Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
3. 3 Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
4. 4 Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ apple cider vinegar
• cucamelon
• green chile pepper
• dill
• mustard seed
• dill seed
• black peppercorn
• water
• salt

Instructions

1. 1 Inspect 1 large mason jar for cracks and the ring for rust; discard if defective. Immerse in simmering water until cucamelon mixture is ready. Wash new, unused lid and ring in warm, soapy water.
2. 2 Place cucamelons, chile peppers, dill, mustard seeds, dill seed, and peppercorns in the sterilized jar.
3. 3 Combine water, vinegar, and salt in a medium saucepan; bring to a boil. Stir until salt dissolves, about 1 minute. Remove from heat and let cool.
4. 4 Pour vinegar mixture over cucamelons to completely cover. If you don't have enough liquid, mix equal parts water and vinegar to add to the jar. Close jar with the lid; let stand at least 3 to 4 days.

By nch

Ingredients

• ✓ apple cider vinegar
• applesauce
• cinnamon
• all-purpose flour
• ginger
• baking soda
• cinnamon
• clove
• salt
• butter
• sugar
• egg
• water
• molasses
• confectioners sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.
2. 2 Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium hear. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.
3. 3 Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
4. 4 Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place then into prepared mini-muffin tins.
5. 5 Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack. If not serving immediately, store in airtight container.
6. 6 Prior to serving, fill cups with a small spoonful of applesauce mixture.
7. 7 Stir together confectioners sugar and cider. Drizzle filled cups with glaze.

By Mott's

Ingredients

• ✓ apple cider vinegar
• black bean
• white corn
• black-eyed pea
• celery
• red bell pepper
• green onion
• sugar
• vegetable oil
• black pepper

Instructions

1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Ingredients

• ✓ apple cider vinegar
• water
• salt
• watermelon rind
• clove
• mustard seed
• cinnamon stick
• white sugar
• green food coloring

Instructions

1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Ingredients

• ✓ apple cider vinegar
• ground turkey
• soy sauce
• honey
• worcestershire sauce
• liquid smoke
• garlic powder
• black pepper
• ginger
• olive oil
• beef bouillon
• wood

Instructions

1. 1 Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
2. 2 Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
3. 3 Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

By PJB

Ingredients

• ✓ apple cider vinegar
• pumpkin puree
• white sugar
• maple syrup
• cinnamon
• ginger
• nutmeg
• clove
• kosher salt
• cayenne pepper
• apple juice
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• kosher salt
• butter
• water
• ice cube
• aluminum foil
• butter
• vanilla bean
• apple
• brown sugar
• egg

Instructions

1. 1 In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.
2. 2 In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
3. 3 Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.
4. 4 On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
5. 5 Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.
6. 6 Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

By Reynolds KitchensR

Ingredients

• ✓ apple cider vinegar
• cooking spray
• egg
• banana
• coconut oil
• honey
• vanilla extract
• almond flour
• cinnamon
• baking powder
• nutmeg
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
3. 3 Whisk eggs and vinegar together in a bowl. Stir in bananas, coconut oil, honey, and vanilla until blended.
4. 4 Sift almond flour, cinnamon, baking powder, nutmeg, and salt together in a large bowl.
5. 5 Stir dry ingredients into wet ingredients until well blended.
6. 6 Pour batter into the prepared bread pan.
7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour; cover with foil if it begins to brown too much. Cool in the pan for 10 minutes, then remove loaf and cool completely on a wire rack.

By Janice

Ingredients

• ✓ apple cider vinegar
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• milk
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 4 muffin cups with cooking spray.
2. 2 Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
3. 3 Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl; stir into flour mixture until a soft dough forms.
4. 4 Turn dough out onto a lightly floured surface; roll out into a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
5. 5 Combine remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl; sprinkle evenly over buttered dough.
6. 6 Roll dough lengthwise into a log. Cut into 4 even pieces using a sharp serrated knife. Place 1 piece in each prepared muffin cup.
7. 7 Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

By Nina

Ingredients

• ✓ apple cider vinegar
• white sugar
• olive oil
• soy sauce
• sesame oil
• garlic
• red pepper flakes

Instructions

1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell

Ingredients

• ✓ apple cider vinegar
• pineapple
• sugar
• ketchup
• white vinegar
• water
• cornstarch
• carrot

Instructions

1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Ingredients

• ✓ apple cider vinegar
• sour cream
• mayonnaise
• wasabi powder
• jalapeno pepper
• salt

Instructions

1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Ingredients

• ✓ apple cider vinegar
• rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• almond
• olive oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ apple cider vinegar
• edamame
• sesame oil
• oyster sauce
• sriracha sauce
• sesame seed
• red pepper flakes

Instructions

1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Ingredients

• ✓ apple cider vinegar
• beef ramen noodle
• water
• olive oil
• sucralose sweetener
• coleslaw mix
• green onion
• sunflower seed

Instructions

1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Ingredients

• ✓ apple cider vinegar
• ramen noodle
• seasoning packet
• white sugar
• olive oil
• salt
• black pepper
• broccoli coleslaw mix
• cranberry

Instructions

1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Ingredients

• ✓ apple cider vinegar
• brown sugar
• olive oil
• mustard
• lime juice
• lemon juice
• garlic
• seasoned salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
2. 2 Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gary Sr

Ingredients

• ✓ apple cider vinegar
• tomato paste
• pineapple juice
• raisin
• brown sugar
• cornstarch
• ground ginger
• red pepper flakes
• seasoned salt
• pork chop
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• ✓ apple cider vinegar
• mayonnaise
• ramen noodles
• white sugar
• celery seed
• olive oil
• sesame oil
• almond
• broccoli coleslaw mix
• onion
• sunflower seed

Instructions

1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

Ingredients

• ✓ apple cider vinegar
• canola oil
• chicken drumstick
• chicken thigh
• onion
• garlic
• soy sauce
• water
• bay leaf
• black peppercorn
• cinnamon stick

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
2. 2 Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
3. 3 Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

By Margo Taylor

Ingredients

• ✓ apple cider vinegar
• cooking spray
• beef bone
• carrot
• celery
• onion
• garlic
• water
• bay leaf
• salt
• black peppercorn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren

Ingredients

• ✓ apple cider vinegar
• broccoli floret
• carrot
• button mushroom
• zucchini
• olive oil
• soy sauce
• white sugar
• sesame seed
• cornstarch
• garlic powder
• ginger

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• edamame
• chickpea
• red onion
• red bell pepper
• carrot
• sunflower seed
• cranberry
• olive oil
• honey
• mayonnaise
• celery salt
• cayenne pepper

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ apple cider vinegar
• sesame oil
• onion
• green onion
• garlic
• ground beef
• chili-garlic sauce
• ginger
• sea salt
• black pepper
• coleslaw mix
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.
2. 2 Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

By Chez Gnar

Ingredients

• ✓ apple cider vinegar
• chicken
• soy sauce
• vegetable oil
• white sugar
• water
• cornstarch
• water
• pineapple chunk
• tomato soup
• carrot
• onion
• green bell pepper

Instructions

1. 1 Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
2. 2 Heat vegetable oil in a skillet on medium-high heat.
3. 3 Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
4. 4 Remove chicken from the skillet and set aside.
5. 5 Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
6. 6 Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
7. 7 Stir mixture and lower heat to medium-low.
8. 8 Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
9. 9 Stir in carrots, onion, and bell pepper.
10. 10 Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
11. 11 Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

By ad6faith

Ingredients

• ✓ apple cider vinegar
• cumin seed
• red chile pepper
• garlic
• vegetable oil
• onion
• ginger garlic paste
• tomato paste
• cayenne pepper
• turmeric
• cinnamon
• clove
• lamb shank
• salt
• water
• cilantro

Instructions

1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member