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Candied Dill Pickles
Snack American

Candied Dill Pickles

4.5

Prep
10 min
Cook
Total
10090 min

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

TikTok Candied Kielbasa Bites
Snack American

TikTok Candied Kielbasa Bites

4.2

Prep
5 min
Cook
35 min
Total
40 min

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

Red Beet Eggs for a Crowd
Snack American

Red Beet Eggs for a Crowd

4.8

Prep
15 min
Cook
Total
1455 min

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

Refrigerator Garlic Dill Spears
Snack American

Refrigerator Garlic Dill Spears

4.8

Prep
20 min
Cook
5 min
Total
2965 min

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)

Cucamelon Pickles
Snack American

Cucamelon Pickles

4.8

Prep
20 min
Cook
5 min
Total
4345 min

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

Ginger Apple Cups
Snack

Ginger Apple Cups

Prep
30 min
Cook
8 min
Total
38 min

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

Cold Corn Salsa
Snack American

Cold Corn Salsa

4.8

Prep
20 min
Cook
5 min
Total
565 min

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

Pickled Watermelon Rinds
Snack American

Pickled Watermelon Rinds

4.6

Prep
20 min
Cook
85 min
Total
585 min

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

Amazing Turkey Jerky
Snack American

Amazing Turkey Jerky

3.5

Prep
25 min
Cook
Total
445 min

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

Old Fashioned Pumpkin Butter
Snack American

Old Fashioned Pumpkin Butter

5.0

Prep
10 min
Cook
50 min
Total
630 min

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

Browned Butter Apple Tart
Snack American

Browned Butter Apple Tart

Prep
15 min
Cook
45 min
Total
120 min

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

Almond Flour Banana Bread
Snack American

Almond Flour Banana Bread

4.1

Prep
20 min
Cook
60 min
Total
90 min

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

Yeast-Free Cinnamon Rolls
Snack American

Yeast-Free Cinnamon Rolls

4.6

Prep
25 min
Cook
15 min
Total
40 min

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

Portuguese Burnt Sugar Candy
Dessert European

Portuguese Burnt Sugar Candy

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
  2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco

Hot German Potato Salad I
Lunch European

Hot German Potato Salad I

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
  4. 4 Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

By Karen

German Beet Salad with Caraway Seeds
Lunch European

German Beet Salad with Caraway Seeds

4.7

Prep
15 min
Cook
50 min
Total
185 min

Instructions

  1. 1 Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
  2. 2 Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

By Barbara Sauermann

Homemade Worcestershire Sauce
Pantry European

Homemade Worcestershire Sauce

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds.
  2. 2 Cool to room temperature before serving.

By mlally

Grandma Jeanette's Amazing German Red Cabbage
Side Dish European

Grandma Jeanette's Amazing German Red Cabbage

4.8

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
  3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
  4. 4 Enjoy!

By Sara Nolan Jennings

Elena's Yellow Rice
Dinner European

Elena's Yellow Rice

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
  2. 2 Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
  3. 3 Transfer rice to a large bowl. Gently fold peas and carrots into rice.

By Mariposa

Instant Pot British Baked Beans
Side Dish European

Instant Pot British Baked Beans

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
  4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
  5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

Nana Dot's Irish Soda Bread
Dinner European

Nana Dot's Irish Soda Bread

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
  2. 2 Stir flour, baking soda, baking powder, salt, and sugar together in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in raisins, currants, and caraway seeds; make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
  3. 3 Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
  4. 4 Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.

By JerzPixelPusher

Slow Cooker Corned Beef-Style Brisket
Dinner European

Slow Cooker Corned Beef-Style Brisket

4.3

Prep
30 min
Cook
480 min
Total
990 min

Instructions

  1. 1 Stir mustard, onion, vinegar, pickling salt, garlic, bay leaves, parsley, celery seed, and peppercorns together in a bowl. Cover and refrigerate for 24 hours.
  2. 2 Rub brisket with mustard mixture, wrap tightly, and refrigerate overnight.
  3. 3 Unwrap brisket and place into a slow cooker. Pour in 1 cup water, cover, and cook on Low for 5 hours. Add carrots and cabbage; continue to cook until brisket is tender and can easily be pulled apart with a fork, about 3 more hours.

By margaret

Sweet and Sour Brisket
Dinner European

Sweet and Sour Brisket

4.3

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pat brisket dry with paper towels; rub with garlic and black pepper. Heat oil in a large Dutch oven or heavy roasting pan over medium-high heat; brown brisket on both sides, 6 to 8 minutes total. Transfer brisket to a plate; set aside.
  3. 3 Reduce heat to medium. Add onions; cook and stir until very brown, about 10 minutes. Stir in broth and wine; scrape up any brown bits of food off the bottom and bring to a simmer.
  4. 4 Stir in chili sauce, vinegar, sugar, and bay leaf; place brisket in sauce. Spoon sauce over brisket; cover the Dutch oven.
  5. 5 Bake in the preheated oven until tender, 2 to 3 hours. Cool brisket in the Dutch oven. Transfer brisket to a cutting board; slice and return to the Dutch oven.
  6. 6 Warm in the oven until sauce is bubbling, 10 to 15 minutes.

By RebeccaMazz

British Baked Beans
Side Dish European

British Baked Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
  2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
  3. 3 Sprinkle with parsley before serving.

By lutzflcat

Uli's Apple Red Cabbage
Dinner European

Uli's Apple Red Cabbage

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
  2. 2 Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

By Uli Lengenberg

Instant Pot Cabbage Roll Soup
Dinner European

Instant Pot Cabbage Roll Soup

4.6

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
  2. 2 Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.

By My Hot Southern Mess

Brown Rice, Chicken, and Chorizo Paella
Dinner European

Brown Rice, Chicken, and Chorizo Paella

4.0

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
  2. 2 Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
  3. 3 Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

By Mariposa

Instant Pot DIY Facial Toner

Instant Pot DIY Facial Toner

Prep
5 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
  3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Air Fryer Salt and Vinegar Potato Chips
Appetizer American

Air Fryer Salt and Vinegar Potato Chips

3.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole