Skip to content

Type what you have

Cook with

rice vinegar ×
Spicy Pickled Cauliflower
Snack

Spicy Pickled Cauliflower

4.0

Prep
10 min
Cook
5 min
Total
2925 min

Instructions

  1. 1 Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
  2. 2 Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
  3. 3 Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
  4. 4 Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

By lutzflcat

Air Fryer Oven Pork Jerky
Snack

Air Fryer Oven Pork Jerky

Prep
25 min
Cook
180 min
Total
1165 min

Instructions

  1. 1 Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
  2. 2 Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
  3. 3 Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
  4. 4 Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
  5. 5 Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
  6. 6 Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.

By Soup Loving Nicole

Best-Ever Texas Caviar
Snack American

Best-Ever Texas Caviar

4.7

Prep
25 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl.
  3. 3 Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.
  4. 4 Pour dressing over bean mixture; toss to coat.

By Cassie Cooper

Hoisin Asian Meatballs
Snack Asian

Hoisin Asian Meatballs

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
  4. 4 Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
  5. 5 Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
  6. 6 Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

By Kahiki

Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Red Raspberry Vinaigrette

Red Raspberry Vinaigrette

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

By LINDAJ6724

Chef John's Easy Sushi Rice
Dinner

Chef John's Easy Sushi Rice

3.5

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
  2. 2 Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
  3. 3 Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

By John Mitzewich

The Perfect Simplified Sushi Vinegar
Dinner Japanese

The Perfect Simplified Sushi Vinegar

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
  2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Easy Pickled Red Radishes

Easy Pickled Red Radishes

3.0

Prep
5 min
Cook
2 min
Total
127 min

Instructions

  1. 1 Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
  2. 2 Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

By Diana71

Overnight Chinese Daikon Radish Pickles
Chinese

Overnight Chinese Daikon Radish Pickles

3.9

Prep
20 min
Cook
Total
530 min

Instructions

  1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Vietnamese Pickled Daikon Radish and Carrots
Southeast Asian

Vietnamese Pickled Daikon Radish and Carrots

4.0

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
  2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Cashew Sour Cream

Cashew Sour Cream

5.0

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
  2. 2 Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
  3. 3 Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

By LauraF

Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Vegan Portobello Jerky
Appetizer

Vegan Portobello Jerky

5.0

Prep
5 min
Cook
120 min
Total
605 min

Instructions

  1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
  5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Hot and Sweet Dipping Sauce
Appetizer Chinese

Hot and Sweet Dipping Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring vinegar to a boil in a small, nonreactive pot. Stir in sugar until dissolved. Reduce heat to low, simmer for 5 minutes, and remove from heat.
  2. 2 Mash garlic and salt in a mortar and pestle to a smooth paste. Add paste to sweetened vinegar in the pot. Stir in red pepper flakes. Cool to room temperature before using. Store in the refrigerator for up to 2 days.

By ycrowe

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Cucumber Salad With Thai Sweet Chili Vinaigrette
Asian

Cucumber Salad With Thai Sweet Chili Vinaigrette

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
  2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

Glazed Carrots Asian Style
Dinner

Glazed Carrots Asian Style

3.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
  2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
  3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ