Type what you have

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
• 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
• 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
• vegetable oil
• ginger
• pork loin rib tip
• water
• rock sugar
• soy sauce

Instructions

1. 1 Heat a cast iron pan over medium-high heat. Add oil, ginger, and rib tips, in that order, to the hot pan. Stir-fry until the surface of the ribs turns golden on all sides, about 5 minutes.
2. 2 Pour enough boiling water on top of the ribs to just cover. Cover with a lid and cook for 10 minutes. Uncover and continue cooking until water is almost absorbed, 5 to 20 minutes more. Be careful not to burn ribs.
3. 3 Add rock sugar, vinegar, and soy sauce. Stir until well combined and cook until sauce thickens, 1 to 2 minutes.

By mengqi

Ingredients

• ✓ white vinegar
• soy sauce
• peanut butter
• honey
• hot sauce
• sesame oil
• garlic powder
• black pepper

Instructions

1. 1 Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

By Jackiedc

Ingredients

• ✓ white vinegar
• sugar
• cornstarch
• chicken broth
• water
• soy sauce
• sesame oil
• chile paste
• garlic

Instructions

1. 1 Mix together sugar and cornstarch in a saucepan. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes.

By reykjaviky

Ingredients

• ✓ white vinegar
• duck
• cinnamon
• ginger
• nutmeg
• white pepper
• clove
• soy sauce
• honey
• green onion
• plum jam
• chutney
• sugar
• orange
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse duck inside and out; pat dry. Cut off tail and discard.
3. 3 Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.
4. 4 Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
5. 5 Cut 1 green onion in half and tuck it inside cavity.
6. 6 Cover and refrigerate duck for at least 2 hours or up to overnight.
7. 7 Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
8. 8 Lift duck with two large spoons to drain juices and green onion.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
10. 10 Roast duck in the preheated oven for 30 minutes.
11. 11 Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
12. 12 Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
13. 13 Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
14. 14 Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

By Allison

Ingredients

• ✓ white vinegar
• vegetable oil
• chicken breast
• carrot
• garlic
• ginger
• shallot
• bell pepper
• pineapple chunk
• water
• soy sauce
• cornstarch
• red pepper flakes

Instructions

1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Ingredients

• ✓ white vinegar
• white wine
• soy sauce
• sesame oil
• cornstarch
• water
• chicken breast
• hot chile paste
• brown sugar
• water chestnut
• peanut
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
3. 3 Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4. 4 Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5. 5 Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6. 6 Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.

By Arlena

Ingredients

• ✓ white vinegar
• vegetable oil
• cornstarch
• salt
• garlic powder
• five-spice powder
• chicken breast
• orange juice
• water
• coconut aminos
• cornstarch
• sugar
• garlic
• ginger

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil.
2. 2 Combine cornstarch, salt, garlic powder, and Chinese five-spice powder in a bowl. Toss chicken in the mixture to coat and shake off excess.
3. 3 Saute coated chicken in the hot oil in the pressure cooker pot until golden brown, about 10 minutes. Remove chicken and allow to drain on a baking sheet lined with paper towels. Clean out the pressure cooker pot.
4. 4 Turn pressure cooker on again and select Saute function. Combine orange juice, water, vinegar, coconut aminos, cornstarch, sugar, garlic, and ginger in the pot and cook, whisking regularly, until thickened, 5 to 10 minutes. Add cooked chicken and toss to coat.

By thedailygourmet

Ingredients

• ✓ white vinegar
• water
• pineapple chunk
• white sugar
• orange food color
• cornstarch
• self-rising flour
• vegetable oil
• cornstarch
• egg
• salt
• white pepper
• chicken breast
• vegetable oil
• green bell pepper

Instructions

1. 1 Combine 1 ½ cups water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan over medium heat; bring to a boil. Set aside.
2. 2 Whisk ¼ cup cornstarch and ¼ cup water together in a small bowl until smooth; stir into sauce, stirring continuously, until slightly thickened.
3. 3 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in remaining 1 ½ cups water to make a thick batter.
4. 4 Add chicken pieces; stir until well coated.
5. 5 Heat 1 quart oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden, about 10 minutes; transfer to paper towels to drain.
6. 6 Layer bell peppers, pineapple chunks, and chicken pieces on a platter; pour hot sweet and sour sauce over top.
7. 7 Serve hot and enjoy!

By LINDAHU

Ingredients

• ✓ white vinegar
• vegetable oil
• egg
• cornstarch
• cornstarch
• chicken thigh
• white sugar
• rice vinegar
• sherry
• soy sauce
• garlic
• vegetable oil
• red chile pepper
• ginger

Instructions

1. 1 Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
3. 3 Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
5. 5 Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
6. 6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

By Deb K

Ingredients

• ✓ white vinegar
• ketchup
• oyster sauce
• soy sauce
• cornstarch
• white sugar
• water
• sesame oil
• ginger root
• green onion
• vegetable oil
• baking powder
• all-purpose flour
• black pepper
• salt
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
3. 3 Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
4. 4 Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
5. 5 Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.

By Mel

Ingredients

• ✓ white vinegar
• green onion
• garlic
• pineapple
• cayenne pepper
• green bell pepper
• peanut oil
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ white vinegar
• sesame oil
• lychee
• scallion
• green chile pepper
• vegetable oil
• cornstarch
• oil
• cornstarch
• soy sauce
• tomato paste
• white sugar
• water
• pork tenderloin
• sichuan peppercorn
• salt
• cornstarch
• rice wine
• soy sauce
• egg yolk

Instructions

1. 1 Combine egg yolk, soy sauce, rice wine, cornstarch, salt, and Sichuan peppercorns in a bowl to make the marinade. Add pork; marinate for at least 30 minutes.
2. 2 Mix vinegar, water, sugar, tomato paste, soy sauce, and cornstarch together to make the seasoning sauce.
3. 3 Heat oil in a deep saucepan over medium-high heat. Roll the marinated pork in cornstarch until each piece is well covered. Deep-fry pork for 2 minutes. Remove and drain on paper towels.
4. 4 Heat 1 tablespoon oil in a small saucepan over medium heat. Stir-fry green peppers and scallions for 30 seconds. Add lychees and pour in the seasoning sauce. Stir well until sauce thickens. Leave over very low heat.
5. 5 Reheat the deep-frying oil. Re-fry pork until crisp, about 30 seconds. Drain and place on a warm plate. Pour the seasoning sauce on top. Sprinkle with sesame oil and serve at once.

By betty

Ingredients

• ✓ white vinegar
• milk

Instructions

1. 1 Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

By lightpinkpony

Ingredients

• ✓ white vinegar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and vinegar into a spray bottle.

By Sarah Dipity

Ingredients

• ✓ white vinegar
• egg

Instructions

1. 1 Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
2. 2 Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
3. 3 When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
4. 4 Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.

By lutzflcat

Ingredients

• ✓ white vinegar
• water
• egg

Instructions

1. 1 Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
2. 2 Cook eggs in the microwave for 1 minute 20 seconds. Drain.

By Bob Duchesneau