Type what you have

Ingredients

• ✓ vinegar
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• milk
• lemon juice
• lemon zest
• confectioners' sugar
• butter
• lemon juice
• vanilla extract
• water

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened.
3. 3 Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns.
4. 4 Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet.
5. 5 Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes.
6. 6 Meanwhile, to make the lemon glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.

By ANGELSTAR

Ingredients

• ✓ vinegar
• garlic
• olive oil
• onion
• olive oil
• apricot preserves
• ginger
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
3. 3 While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
4. 4 Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
5. 5 Pack the chutney into sterilized jars and process to seal.

By S

Ingredients

• ✓ vinegar
• mango
• salt
• water
• white sugar
• raisin
• date
• cinnamon stick
• ginger root
• garlic
• chile pepper
• canning jar
• lid
• ring

Instructions

1. 1 Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
2. 2 Drain and discard liquid from the mango.
3. 3 Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Michelle

Ingredients

• ✓ vinegar
• vegetable oil
• onion
• garlic
• ginger paste
• coriander
• cumin
• turmeric
• chile powder
• black pepper
• tomato puree
• water
• salt
• egg

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
2. 2 Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

By Louella

Ingredients

• ✓ vinegar
• cilantro
• pork stock
• salt
• turmeric
• tomato
• curry leaf
• vegetable oil
• pork
• water
• clove
• black peppercorn
• cinnamon stick
• cumin seed
• mustard seed
• garlic
• ginger
• onion

Instructions

1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Ingredients

• ✓ vinegar
• strawberry

Instructions

1. 1 Slice tops off strawberries; place strawberries in a colander. Rinse, pat dry, and slice.
2. 2 Pour vinegar into a resealable jar; add strawberries. Allow fruit to infuse at room temperature for 2 days.
3. 3 Transfer vinegar to a resealable bottle; strain strawberries if desired.

By thedailygourmet

Ingredients

• ✓ vinegar
• water
• salt
• worcestershire sauce

Instructions

1. 1 Mix vinegar, water, salt, and Worcestershire sauce in a half-gallon pitcher until well blended.

By Katie Mast Troyer

Ingredients

• ✓ vinegar
• oil
• sugar
• salt

Instructions

1. 1 Stir together oil, vinegar, sugar, and salt.

By Lena

Ingredients

• ✓ vinegar
• chickpea
• olive oil
• salt

Instructions

1. 1 Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
2. 2 Drain chickpeas, removing any loose skins.
3. 3 Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
4. 4 Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ vinegar
• milk
• salt

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Ingredients

• ✓ vinegar
• white sugar
• butter
• cream of tartar
• salt

Instructions

1. 1 Butter a baking dish and set aside.
2. 2 In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
3. 3 Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
4. 4 Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

By Susan White

Ingredients

• ✓ vinegar
• champagne
• sugar
• pectin

Instructions

1. 1 Sterilize 5 half-pint jars. Set aside.
2. 2 Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
3. 3 Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

By GoneZap

Ingredients

• ✓ vinegar
• peach
• white sugar
• allspice
• clove

Instructions

1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601

Ingredients

• ✓ vinegar
• egg
• water
• pickling spice
• garlic
• bay leaf

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Ingredients

• ✓ vinegar
• baby carrot
• sugar
• clove
• cinnamon stick

Instructions

1. 1 Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. 2 Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. 3 Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

By Marilyn Woodard Thompson

Ingredients

• ✓ vinegar
• water
• sugar
• cranberry
• cardamom
• allspice berry
• cinnamon stick

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

By Buckwheat Queen

Ingredients

• ✓ vinegar
• sweet onion
• garlic
• soy sauce
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP

Ingredients

• ✓ vinegar
• water
• food coloring
• egg

Instructions

1. 1 Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot) and place a trivet inside.
2. 2 Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
5. 5 Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ vinegar
• yellow mustard
• margarine
• salt
• black pepper
• red pepper flakes
• garlic
• sugar

Instructions

1. 1 Stir the vinegar, mustard, margarine, salt, black pepper, red pepper flakes, garlic, and sugar together in a saucepan over medium-high heat until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes.

By grillinggirl

Ingredients

• ✓ vinegar
• white sugar
• jalapeno pepper
• carrot
• red onion

Instructions

1. 1 Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.

By jcjeffers

Ingredients

• ✓ vinegar
• chickpea
• olive oil
• salt

Instructions

1. 1 Combine chickpeas and vinegar in a large saucepan; bring to a boil. Remove from heat; let stand for 30 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil.
3. 3 Drain chickpeas well; discard vinegar. Spread chickpeas in the prepared roasting pan; drizzle with olive oil. Sprinkle with salt; toss to coat.
4. 4 Roast in the preheated oven, shaking the pan every 8 to 10 minutes, until chickpeas slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a paper towel-lined plate to drain. Serve warm or at room temperature.

By France Cevallos

Ingredients

• ✓ vinegar
• ground beef
• chili sauce
• mustard
• brown sugar

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low.
2. 2 Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.

By Karen

Ingredients

• ✓ vinegar
• white sugar
• green bell pepper
• liquid pectin

Instructions

1. 1 Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.
2. 2 Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.
3. 3 Pack jelly into hot, sterilized 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 lids and screw 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 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.
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 Laura Rhodes

Ingredients

• ✓ vinegar
• serrano chile pepper
• garlic
• kosher salt

Instructions

1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Ingredients

• ✓ vinegar
• olive oil
• soy sauce
• honey
• garlic
• tilapia

Instructions

1. 1 Mix olive oil, soy sauce, vinegar, honey, and garlic together in a small bowl. Place each tilapia fillet in a separate resealable zip-top bag.
2. 2 Pour 1/2 of the marinade into each bag. Seal bags and place in the refrigerator for 1 hour.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove fillets from the marinade, shake off excess, and place on a broiling pan with a drip pan or baking sheet underneath. Discard the remaining marinade.
5. 5 Broil in the preheated oven for 3 to 4 minutes. Flip fillets and cook until fish flakes easily with a fork, 2 to 3 minutes more.

By shan528

Ingredients

• ✓ vinegar
• cabbage
• water
• salt

Instructions

1. 1 Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
2. 2 Lock the lid, close the vent, and select Chicken/Meat setting 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, 10 to 40 minutes.

By Sally Schuyler Wieringa

Ingredients

• ✓ vinegar
• potato
• butter
• salt

Instructions

1. 1 Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.

By ahmom

Ingredients

• ✓ vinegar
• carrot
• jalapeno pepper
• onion

Instructions

1. 1 Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
2. 2 Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
3. 3 Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

By lili619

Ingredients

• ✓ vinegar
• vegetable oil
• hot pepper sauce
• celery seed
• salt
• onion
• shrimp

Instructions

1. 1 In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
2. 2 Place the mixture in the refrigerator and chill over night.

By Sara

Ingredients

• ✓ vinegar
• butter
• garlic
• salmon fillet
• onion
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
2. 2 Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
3. 3 Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
4. 4 Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

By Mary Fortman