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
• water
• yellow onion
• egg
• olive oil

Instructions

1. 1 Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
2. 2 Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
3. 3 Transfer eggs to a wire rack to dry, about 15 minutes.
4. 4 Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

By smgormas

Ingredients

• ✓ white vinegar
• yogurt
• cucumber
• garlic
• olive oil
• salt

Instructions

1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

Ingredients

• ✓ white vinegar
• water
• vegetable oil
• sugar
• salt
• black pepper
• cucumber
• tomato
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
5. 5 Enjoy!

By BogeyBill

Ingredients

• ✓ white vinegar
• feta cheese
• green pepper
• greek yogurt
• olive oil
• sweet red pepper paste
• garlic
• cayenne pepper

Instructions

1. 1 Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

By George

Ingredients

• ✓ white vinegar
• water
• calcium chloride
• liquid rennet
• milk
• feta cheese culture
• water
• sea salt
• calcium chloride

Instructions

1. 1 Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
2. 2 Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
3. 3 Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
4. 4 Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
5. 5 Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
6. 6 Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
7. 7 Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
8. 8 Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

By ChefJackie

Ingredients

• ✓ white vinegar
• eggplant
• onion
• tomato
• feta cheese
• parsley
• olive oil
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Pierce eggplant a few times with the tip of a paring knife or fork.
3. 3 Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.
4. 4 Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.

By constantina

Ingredients

• ✓ white vinegar
• spinach
• feta cheese
• mozzarella cheese
• processed cheese food
• butter
• garlic powder
• salt
• pepper
• phyllo dough

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. 3 Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. 4 Bake at 425 degrees F (220 degrees C) for 20 minutes.

By ROMDI

Ingredients

• ✓ white vinegar
• garlic
• oregano
• red pepper flakes
• black pepper
• lemon juice
• olive oil
• chicken leg quarter
• lemon

Instructions

1. 1 Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
2. 2 Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
3. 3 Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. 4 Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

By John Mitzewich

Ingredients

• ✓ white vinegar
• yogurt
• sour cream
• cucumber
• green onion
• feta cheese
• garlic
• oregano
• lemon juice
• lemon zest
• salt
• pepper

Instructions

1. 1 Combine yogurt, sour cream, cucumber, green onion, feta cheese, garlic, vinegar, oregano, lemon juice, lemon zest, salt, and black pepper in a bowl; cover and chill before serving, 8 hours to overnight.

By Polly Rinas Janos

Ingredients

• ✓ white vinegar
• olive oil
• garlic
• lemon juice
• oregano
• salt
• chicken breast
• wooden skewer
• plain greek yogurt
• cucumber
• olive oil
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
3. 3 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
4. 4 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
6. 6 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.
7. 7 Serve with tzatziki sauce. Enjoy!

By Tanya Petkos Schroeder

Ingredients

• ✓ white vinegar
• olive oil
• lemon juice
• garlic
• cumin
• oregano
• thyme
• salt
• black pepper
• chicken breast
• wooden skewer
• green bell pepper
• red bell pepper
• onion
• mushroom
• cherry tomato

Instructions

1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco

Ingredients

• ✓ white vinegar
• parmesan cheese
• egg
• black pepper
• nutmeg
• butter
• all-purpose flour
• milk
• feta cheese
• black pepper
• oregano
• parsley
• lentil
• tomato
• garlic
• onion
• potato
• zucchini
• olive oil
• salt
• eggplant

Instructions

1. 1 Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4. 4 Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5. 5 Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6. 6 Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. 7 Cover and bake in the preheated oven for 25 minutes.
8. 8 Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. 9 Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

By Anne Buchanan

Ingredients

• ✓ white vinegar
• iceberg lettuce
• red onion
• tomato
• pita bread
• chicken breast
• black pepper
• salt
• red wine vinegar
• oregano
• olive oil
• lemon
• garlic
• black pepper
• salt
• lemon juice
• dill weed
• olive oil
• garlic
• cucumber
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.
3. 3 Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
5. 5 Remove chicken from the marinade and place onto the prepared baking sheet.
6. 6 Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
7. 7 While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
8. 8 Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.
9. 9 Enjoy!

By KarenCanCook

Ingredients

• ✓ white vinegar
• sriracha sauce
• pita bread
• garlic powder
• black pepper
• salt
• olive oil
• orange bell pepper
• yellow onion
• salt
• dill
• olive oil
• garlic
• cucumber
• greek yogurt
• black pepper
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

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