Type what you have

Ingredients

• ✓ white wine vinegar
• white sugar
• salt
• black pepper
• persian cucumber
• olive oil
• red cabbage
• scallion
• chicken thigh
• bulgogi sauce
• sour cream
• water
• sriracha sauce
• flour tortilla

Instructions

1. 1 Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
2. 2 Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
3. 3 Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
4. 4 Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

By Issaarnold

Ingredients

• ✓ white wine vinegar
• chicken bouillon base
• currant
• saffron
• water
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• black pepper
• turmeric
• coriander
• paprika
• cumin
• jalapeno pepper
• celery
• onion
• olive oil
• kosher salt
• chicken leg quarter

Instructions

1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• tomato
• basil
• thyme
• mustard

Instructions

1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Ingredients

• ✓ white wine vinegar
• vegetable oil
• garlic
• sugar
• salt
• black pepper

Instructions

1. 1 Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

By cookingfool

Ingredients

• ✓ white wine vinegar
• mayonnaise
• milk
• white sugar
• poppy seed

Instructions

1. 1 Stir the mayonnaise, milk, vinegar, sugar, and poppy seeds together until the sugar has dissolved.

By paralee

Ingredients

• ✓ white wine vinegar
• beet
• white sugar
• mustard
• red onion

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Ingredients

• ✓ white wine vinegar
• feta cheese
• thyme
• honey

Instructions

1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Ingredients

• ✓ white wine vinegar
• orange juice
• olive oil
• honey
• salt
• poppy seed

Instructions

1. 1 Combine orange juice, oil, honey, vinegar, and salt in a measuring cup or bowl. Whisk together until blended. Add poppy seeds and whisk to combine.

By A Day In the Kitchen

Ingredients

• ✓ white wine vinegar
• orange blossom honey
• water
• mint

Instructions

1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
2. 2 Submerge mint in hot syrup and cool to room temperature.
3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Ingredients

• ✓ white wine vinegar
• cucumber
• red onion
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ white wine vinegar
• carrot
• ginger root
• soy sauce
• orange juice
• peanut oil

Instructions

1. 1 Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.

By Tamara Grimes

Ingredients

• ✓ white wine vinegar
• balsamic vinegar
• chardonnay wine
• white sugar
• beet
• red onion
• spinach

Instructions

1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Ingredients

• ✓ white wine vinegar
• parmesan cheese
• olive oil
• brussels sprout
• orange
• hazelnut
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Ingredients

• ✓ white wine vinegar
• white sugar
• all-purpose flour
• mustard
• salt
• water
• egg

Instructions

1. 1 Whisk together the sugar, flour, mustard, salt, vinegar, water and egg.
2. 2 Cook in a double boiler until thick; allow to cool. Mix with equal parts mayonnaise and stir into potato salad.

By Jill Saunders

Ingredients

• ✓ white wine vinegar
• olive oil
• dill
• chive
• shallot
• sugar
• salt
• black pepper

Instructions

1. 1 Place oil, vinegar, dill, chives, shallot, sugar, salt, and pepper in a screw-top jar. Cover and shake well to combine.

By EatAndRun

Ingredients

• ✓ white wine vinegar
• garlic scape
• lemon
• kosher salt
• olive oil
• canola oil
• walnut

Instructions

1. 1 Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• cabbage
• green bell pepper
• onion
• carrot
• vegetable oil
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ white wine vinegar
• red onion
• salt
• sugar
• black peppercorn

Instructions

1. 1 Gather all ingredients.
2. 2 Pack onion slices into a sterilized 1-pint jar.
3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Ingredients

• ✓ white wine vinegar
• garlic
• white sugar
• black peppercorn
• clove
• bay leaf
• red chile pepper
• lemon zest

Instructions

1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Ingredients

• ✓ white wine vinegar
• red bell pepper
• onion
• sugar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• ✓ white wine vinegar
• shallot
• bay leaf
• black peppercorn
• white wine
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Ingredients

• ✓ white wine vinegar
• agave nectar
• olive oil
• kale
• strawberry
• pine nut
• walnut
• mozzarella cheese

Instructions

1. 1 In a small bowl, whisk together agave, vinegar and olive oil. Add to kale and mix until leaves are coated. Transfer to a bowl and top with strawberries, pine nuts, walnuts and Fresh Mozzarella.

By BelGioioso Cheese

Ingredients

• ✓ white wine vinegar
• carrot
• sugar
• pickling salt
• clove
• water
• honey

Instructions

1. 1 Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain.
2. 2 Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
3. 3 Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.
4. 4 Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ white wine vinegar
• mustard
• balsamic vinegar
• lemon zest
• sugar
• italian seasoning
• salt
• black pepper
• olive oil
• garlic
• parmesan cheese

Instructions

1. 1 Stir white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl.
2. 2 Gradually whisk in olive oil to make an emulsion or thickened vinaigrette mixture. Stir in garlic. Add Parmesan cheese just before serving.

By chefmommy

Ingredients

• ✓ white wine vinegar
• garlic
• salt
• flat-leaf parsley
• caper
• anchovy paste
• olive oil

Instructions

1. 1 Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
2. 2 Stir oil and vinegar into parsley mixture.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• tomato
• red onion
• salt
• okra

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ white wine vinegar
• mayonnaise
• horseradish
• salt
• garlic powder

Instructions

1. 1 Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.

By France Cevallos

Ingredients

• ✓ white wine vinegar
• potato
• garlic
• olive oil
• parsley

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 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3. 3 Cover and refrigerate overnight.

By Maria

Ingredients

• ✓ white wine vinegar
• olive oil
• orange juice
• lemon juice
• lemon
• salt
• honey
• basil

Instructions

1. 1 In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

By Karen R

Ingredients

• ✓ white wine vinegar
• bacon
• broccoli
• red onion
• raisin
• white sugar
• mayonnaise
• sunflower seed

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. 3 Before serving, toss salad with crumbled bacon and sunflower seeds.

By JJOHN32