Type what you have

Ingredients

• ✓ cider vinegar
• all-purpose flour
• butter
• salt
• water

Instructions

1. 1 Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses.
2. 2 Stir ice water and vinegar in a small bowl.
3. 3 Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together, about 8 (1-second) pulses.
4. 4 Turn dough out onto a wooden surface, pat it into a circle, and divide it in half. Form each half into a disc, about 5-inches wide.
5. 5 Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
6. 6 Use in your favorite pie recipe.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• water
• salt
• watermelon rind
• white sugar
• clove
• cinnamon stick

Instructions

1. 1 Bring water and salt to a boil in a large, enameled stockpot over high heat. Add watermelon rinds; return to a boil and cook for 20 minutes. Drain and set aside. Add 6 cups sugar and vinegar to stockpot; bring to a boil. Remove from heat, stir in rinds, cover, and let stand overnight.
2. 2 On day 2, transfer rinds to a clean bowl using a slotted spoon. Heat syrup in the stockpot over high heat; add 4 cups sugar. Bring to a boil until sugar has dissolved. Remove from heat, stir in rinds, cover, and let stand overnight.
3. 3 On day 3, transfer rinds to a clean bowl using a slotted spoon. Heat syrup in the stockpot over high heat; add 2 cups sugar. Bring to a boil until sugar has dissolved. Remove from heat, stir in rinds, cover, and let stand overnight. Repeat Step 3 every day for 6 more days.
4. 4 On day 10, inspect 14 (1-pint) canning jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars, rings, and lids in boiling water; immerse in simmering water until watermelon rinds are ready. Pack rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add 2 cloves and 1 cinnamon stick to each jar. Return syrup to a boil; fill jars with syrup 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 and remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 to 15 minutes. Remove pot from heat; let jars stand in water off heat for 2 hours.
6. 6 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart until cool. Press the center of each lid with a finger to ensure the lid does not move up or down and the seal is tight. Remove the rings for storage and store in a cool, dark area for 2 weeks before opening.

By TLMorrow

Ingredients

• ✓ cider vinegar
• green tomato
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove
• pie pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes and vinegar in a large bowl.
3. 3 Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
4. 4 Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
5. 5 Bake in the preheated oven until filling is bubbly and crust is brown, 30 to 35 minutes.

By Pam

Ingredients

• ✓ cider vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• vegetable oil
• vanilla extract
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By Mary Knipe

Ingredients

• ✓ cider vinegar
• green tomato
• green apple
• brown sugar
• raisin
• butter
• cinnamon
• salt
• nutmeg
• clove
• pastry

Instructions

1. 1 Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves in a large saucepan over medium-low heat; cook and stir until bubbling and slightly reduced in volume, about 25 minutes. Cool filling slightly, about 15 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust in a 9-inch pie plate.
3. 3 Pour filling into pie crust; top with remaining pie crust. Crimp crust edges together to seal.
4. 4 Bake in the preheated oven for 15 minutes. Decrease the oven temperature to 375 degrees F (190 degrees C); continue baking until golden brown, 20 to 25 minutes more.

By TopDog

Ingredients

• ✓ cider vinegar
• pastry shell
• cream
• raisin
• salt
• all-purpose flour
• cornstarch
• white sugar
• cinnamon
• nutmeg
• egg yolk
• vanilla extract
• egg white
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
3. 3 In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
4. 4 In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
5. 5 Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

By Phyllis Bartlow

Ingredients

• ✓ cider vinegar
• cream cheese
• egg
• white sugar
• salt
• semisweet chocolate chip
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.
2. 2 Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.
3. 3 Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.
4. 4 Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

By Laura Duncan Allen

Ingredients

• ✓ cider vinegar
• egg white
• salt
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Ingredients

• ✓ cider vinegar
• silken tofu
• cocoa powder
• sugar
• vanilla extract
• graham cracker crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
3. 3 Bake in preheated oven for 25 minutes.
4. 4 Refrigerate for 1 hour before serving.

By Siobhan Connally

Ingredients

• ✓ cider vinegar
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• water
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

By Laura Rowley

Ingredients

• ✓ cider vinegar
• molasses
• white sugar
• butter
• egg
• ginger
• baking soda
• water
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
3. 3 Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
4. 4 Bake 10 to 12 minutes.

By Kristen Pontier

Ingredients

• ✓ cider vinegar
• white sugar
• nutmeg
• cinnamon
• allspice
• egg
• butter
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine sugar, nutmeg, cinnamon and allspice. In a separate bowl, combine eggs, butter, vinegar and vanilla extract. Stir wet ingredients into the dry mixture. Pour entire mixture into the pie shell.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes or until firm. Cool on a rack.

By Suzy

Ingredients

• ✓ cider vinegar
• butter
• sugar
• butter
• vanilla extract
• cocoa powder
• salt
• food coloring
• egg
• all-purpose flour
• cream cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 baking dish with 1 teaspoon butter.
2. 2 Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.
3. 3 Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.
4. 4 Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.

By jenalee75

Ingredients

• ✓ cider vinegar
• teff flour
• rice flour
• arrowroot starch
• brown sugar
• instant coffee granules
• baking soda
• salt
• dark chocolate
• soy milk
• soy milk
• dark chocolate
• coconut oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
2. 2 Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
3. 3 Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
4. 4 Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
5. 5 Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
6. 6 Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

By Lilytasty

Ingredients

• ✓ cider vinegar
• white cake mix
• egg white
• buttermilk
• vegetable oil
• yellow cake mix
• buttermilk
• egg
• cocoa powder
• red food coloring
• cream cheese
• margarine
• confectioners' sugar
• peppermint extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. 2 In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
3. 3 Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
4. 4 Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
5. 5 In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

By Debbie Rowe

Ingredients

• ✓ cider vinegar
• brown sugar
• hot sauce
• molasses

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ cider vinegar
• red onion
• sugar
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

• ✓ cider vinegar
• brown sugar
• salt
• red pepper flakes
• cayenne pepper

Instructions

1. 1 Stir together vinegar, brown sugar, kosher salt, red pepper flakes, and cayenne pepper in a small bowl until combined. Allow to sit at room temperature until flavors meld, 4 to 8 hours.

By Mary

Ingredients

• ✓ cider vinegar
• yellow mustard
• honey
• ketchup
• brown sugar
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly.
2. 2 Refrigerate sauce to let the flavors blend before using, at least 24 hours.

By Chef Bo

Ingredients

• ✓ cider vinegar
• evaporated milk
• white sugar
• salt
• black pepper

Instructions

1. 1 Whisk evaporated milk, vinegar, sugar, salt, and black pepper together in a bowl until sugar dissolves. Chill dressing until ready to use.

By cooks4forty

Ingredients

• ✓ cider vinegar
• cucumber
• plain yogurt
• sugar
• salt

Instructions

1. 1 Fold cucumber, yogurt, vinegar, sugar, and salt together in a large bowl. Adjust seasoning as desired.

By barbara

Ingredients

• ✓ cider vinegar
• pork shoulder
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
4. 4 Add barbeque sauce and continue cooking for 30 minutes.

By DAVEBISH

Ingredients

• ✓ cider vinegar
• salt
• cayenne pepper
• red pepper flake
• brown sugar
• hot pepper sauce

Instructions

1. 1 Mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce in a large bowl. Stir until salt and brown sugar have dissolved.
2. 2 Cover and let stand at least 3 hours before using as a basting sauce or serving on meat.

By Lori

Ingredients

• ✓ cider vinegar
• ketchup
• water
• sugar
• salt
• chili powder

Instructions

1. 1 In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.

By LAFLINT

Ingredients

• ✓ cider vinegar
• soy sauce
• black pepper
• hot pepper sauce
• worcestershire sauce
• sirloin

Instructions

1. 1 Combine soy sauce, black pepper, vinegar, hot pepper sauce, and Worcestershire sauce in a large, nonporous bowl; add sirloin slices and mix well to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Arrange sirloin slices, unstacked, onto wire racks; discard marinade. Place the racks into an outdoor smoker. Add wood chips according to manufacturer's directions.
3. 3 Smoke over low heat until edges of sirloin slices appear dry with just a slight hint of moisture in the center, 6 to 8 hours.

By Doug Patrick

Ingredients

• ✓ cider vinegar
• ground pork
• salt
• chili powder
• clove
• paprika
• garlic
• oregano

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

Ingredients

• ✓ cider vinegar
• mango
• pineapple
• white sugar
• liquid pectin
• habanero chile

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine mangoes, pineapple, and vinegar in a stockpot over medium-high heat; simmer. Mash mangoes and pineapple with a potato masher to a chunky consistency; stir in sugar until dissolved.
3. 3 Stir liquid pectin and habanero halves into mango-pineapple mixture; bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove habanero halves; discard 6 halves and chop 2 halves. Stir chopped habaneros back into jam.
4. 4 Pack jam 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.
5. 5 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.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. 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 TheSlyBear

Ingredients

• ✓ cider vinegar
• white sugar
• mayonnaise
• yellow mustard
• celery seed
• salt

Instructions

1. 1 Whisk sugar and cider vinegar together in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

By BWMCCLUNG

Ingredients

• ✓ cider vinegar
• egg
• vegetable oil
• salt
• poultry seasoning
• black pepper

Instructions

1. 1 Whisk egg in a medium bowl; gradually drizzle in oil while continuing to whisk until well combined and emulsified. Whisk in vinegar, salt, poultry seasoning, and black pepper.
2. 2 Set some sauce aside for basting while grilling; refrigerate until ready to use. Pour remaining sauce into a shallow baking dish; add chicken and toss to coat with marinate. Cover the dish; marinate in the refrigerator, 4 hours to overnight.

By Kathy

Ingredients

• ✓ cider vinegar
• egg
• heavy cream
• sugar
• mustard powder
• salt

Instructions

1. 1 Mix together beaten eggs, cream, vinegar, sugar, mustard powder, and salt in a large bowl using an electric mixer until smooth and creamy.
2. 2 Bring a medium saucepan of water to a boil. Place the bowl over the saucepan and cook sauce over boiling water, stirring constantly, until thickened, about 20 minutes.

By Pam Garger