Type what you have

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
• milk
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
2. 2 In a medium bowl, stir together the flour, salt, and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
3. 3 Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

By Canadian Girl

Ingredients

• ✓ vinegar
• cooking spray
• milk
• oil
• egg
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
2. 2 Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
3. 3 Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
4. 4 Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

By ELLOWYN

Ingredients

• ✓ vinegar
• all-purpose flour
• milk powder
• baking powder
• baking soda
• salt
• whole wheat flour
• white sugar
• egg
• water
• butter

Instructions

1. 1 In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By Annie

Ingredients

• ✓ vinegar
• egg
• egg yolk
• lemon juice
• water
• butter
• cheddar cheese
• english muffin
• avocado
• breakfast sausage
• salt
• pepper

Instructions

1. 1 For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
2. 2 Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
3. 3 For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
4. 4 Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

By Jones Dairy Farm

Ingredients

• ✓ vinegar
• almond
• green onion
• monterey jack cheese
• cheddar cheese
• cream cheese
• thyme
• basil
• nutmeg
• black pepper
• salt
• egg
• heavy cream
• ham
• onion
• butter
• bacon
• egg
• water
• shortening
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
3. 3 Blind bake tart shells in preheated oven until golden brown. Let cool.
4. 4 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
5. 5 Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
6. 6 Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
7. 7 Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

By Bettina J

Ingredients

• ✓ vinegar
• milk
• lemon juice
• egg
• butter
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• poppy seed
• lemon zest
• cooking spray

Instructions

1. 1 Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2. 2 In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3. 3 Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

By TTV78

Ingredients

• ✓ vinegar
• milk
• pumpkin puree
• egg
• vegetable oil
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• allspice
• cinnamon
• ginger
• salt
• cooking spray

Instructions

1. 1 Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
2. 2 Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain.
3. 3 Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly.
4. 4 Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes.
5. 5 Flip and cook until golden, about 2 minutes more. Repeat with remaining batter.

By Allrecipes Member

Ingredients

• ✓ vinegar
• green papaya
• salt
• carrot
• red bell pepper
• green chile pepper
• ginger root
• raisin
• water
• sugar
• salt

Instructions

1. 1 Toss grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain liquid from papaya and rinse thoroughly. Place papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
2. 2 Combine papaya, carrot, bell pepper, chile peppers, ginger, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
3. 3 Stir vinegar, water, sugar, and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow vegetables to marinate in the liquid at least 1 day before using. Store in the refrigerator between uses.

By lola

Ingredients

• ✓ vinegar
• soy sauce
• water
• honey
• garlic
• bay leaf
• black pepper
• chicken thigh

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
3. 3 Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. 4 Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

By HEART-OF-MIDLOTHIAN

Ingredients

• ✓ vinegar
• pork loin roast
• chicken thigh
• garlic
• bay leaf
• black pepper
• soy sauce
• vegetable oil
• garlic

Instructions

1. 1 Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
2. 2 Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
3. 3 Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

By maxinne

Ingredients

• ✓ vinegar
• pig's foot
• water
• soy sauce
• onion
• garlic
• black peppercorn
• sugar
• bay leaf
• salt

Instructions

1. 1 Combine pig's feet, vinegar, water, soy sauce, onion, garlic, peppercorns, sugar, bay leaves, and salt in a stockpot. Bring to a boil. Allow to boil, 2 to 3 minutes.
2. 2 Reduce the heat to medium-low. Simmer, stirring occasionally, until meat is tender, pulls away easily from bones, and liquid thickens, about 1 hour. Serve hot over rice, if desired.

By lola

Ingredients

• ✓ vinegar
• milkfish
• eggplant
• onion
• ginger
• green chile pepper
• salt
• water
• green bell pepper
• bitter melon

Instructions

1. 1 Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
2. 2 Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
3. 3 Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

By lola

Ingredients

• ✓ vinegar
• jicama
• red bell pepper
• green bell pepper
• red onion
• green chile pepper
• carrot
• ginger root
• water
• white sugar
• salt

Instructions

1. 1 Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.
2. 2 Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.

By lola

Ingredients

• ✓ vinegar
• vegetable oil
• onion
• garlic
• pork belly
• soy sauce
• water
• black peppercorn
• bay leaf
• brown sugar
• basil

Instructions

1. 1 Heat oil in a skillet over high heat. Add onion and garlic; cook and stir until fragrant, about 1 minute. Add pork; cook just until evenly browned, 2 to 3 minutes per side. Stir in soy sauce, water, peppercorns, and bay leaves. Reduce heat to low and cover stockpot. Cook until liquid is at a simmer, 1 to 2 minutes.
2. 2 Uncover stockpot, add vinegar, and cook without stirring until vinegar dissipates and liquid thickens, 3 to 5 minutes. Stir in brown sugar and basil, cover stock pot, and cook until pork is tender and cooking liquid has thickened to sauce consistency, 10 to 15 minutes.

By misch

Ingredients

• ✓ vinegar
• shallot
• lemongrass
• garlic
• ginger root
• galangal
• red chile pepper
• vegetable oil
• curry powder
• beef stew meat
• coconut milk
• brown sugar
• salt

Instructions

1. 1 Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
2. 2 Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
3. 3 Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

By shakiraayden

Ingredients

• ✓ vinegar
• goat meat
• soy sauce
• garlic
• vegetable oil
• onion
• red bell pepper
• tomato sauce
• beef stock
• potato
• carrot
• green pea
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
2. 2 Heat oil in a large pot over medium-high heat. Working in batches, cook goat meat in hot oil, stirring occasionally, until browned, 10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
3. 3 Add onion, bell pepper, and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent, about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened, about 5 minutes.
4. 4 Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low, cover the pot, and simmer until meat is partially tender, 30 to 40 minutes.
5. 5 Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

By Olivia Tuggle

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
• 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