Type what you have

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
• 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
• 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
• 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
• cabbage
• sugar
• celery seed
• salt
• mayonnaise

Instructions

1. 1 Place cabbage in a large bowl.
2. 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
3. 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

By Catherine S

Ingredients

• ✓ cider vinegar
• tomato sauce
• curry powder
• paprika
• white sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

By nogoer

Ingredients

• ✓ cider vinegar
• sour cream
• mayonnaise
• horseradish
• mustard powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, horseradish, vinegar, mustard powder, and cayenne pepper together in a small bowl until well smooth and creamy. Season to taste with salt and pepper.

By CAROL46

Ingredients

• ✓ cider vinegar
• potato
• onion
• sugar
• mustard
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Put potatoes into a large bowl; add onion and stir.
3. 3 Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
4. 4 Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
5. 5 Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

By KFREESE

Ingredients

• ✓ cider vinegar
• butter
• brown sugar
• white sugar
• yellow mustard
• egg
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over low heat; remove from heat.
2. 2 Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.
3. 3 Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.

By Anna Murray

Ingredients

• ✓ cider vinegar
• white sugar
• water
• salt
• mustard seed
• celery seed
• cabbage
• celery
• green bell pepper
• pimento pepper

Instructions

1. 1 In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2. 2 In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

By Paula

Ingredients

• ✓ cider vinegar
• butter
• onion
• brown sugar
• ketchup
• brown mustard
• worcestershire sauce
• hot pepper sauce
• kielbasa sausage

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
2. 2 Place sausage in a slow cooker with the sauce and onions. Cook on Low for 4 to 5 hours. The longer it simmers the better!

By Kathy Moore

Ingredients

• ✓ cider vinegar
• potato
• onion
• mayonnaise
• vegetable oil
• white sugar
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. 2 Whisk mayonnaise, vinegar, oil, sugar, parsley, salt, and pepper together in a large bowl. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

By Judy Blum Ryan

Ingredients

• ✓ cider vinegar
• canning jar
• lid
• ring
• sugar
• mint leaves
• water
• liquid pectin
• green food coloring

Instructions

1. 1 Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar, mint, water, and vinegar in a heavy-bottomed pot over medium-high heat; bring to a boil while stirring. Off heat, stir in pectin and food coloring. Return pot to heat; bring to a boil for 30 seconds. Strain mixture through 2 layers of damp cheesecloth into a bowl.
3. 3 Pour strained liquid into jars, filling to within ¼-inch of top. Run a knife or a thin spatula around insides of jars to remove air bubbles. Wipe 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 15 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 Brian E Nahodil

Ingredients

• ✓ cider vinegar
• butter
• sugar
• onion
• apple
• red cabbage
• vegetable broth
• salt
• black pepper
• lingonberry jam

Instructions

1. 1 Melt butter in a large stock pot. Add sugar and stir until it has a light caramel color, about 5 minutes. Add onion and apples; cook and stir until the onions start to soften, about 5 minutes. Add cabbage and cook until heated through, about 5 minutes.
2. 2 Stir in broth, apple cider vinegar, and salt. Cover and simmer until flavors are well combined, about 30 minutes. Season with salt and pepper and stir in lingonberry jam towards the end of the cooking time if desired.

By Lisa

Ingredients

• ✓ cider vinegar
• water
• bread flour
• rye flour
• salt
• margarine
• corn syrup
• brown sugar
• cocoa powder
• instant coffee granules
• caraway seed
• fennel seed
• active dry yeast

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the whole wheat, regular crust setting.
3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Ingredients

• ✓ cider vinegar
• potato
• bacon end
• white vinegar
• white sugar
• salt
• black pepper
• sour cream
• mayonnaise
• red onion
• parsley
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
3. 3 Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
4. 4 Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

By Momma Lisa

Ingredients

• ✓ cider vinegar
• potato
• mustard powder
• water
• bacon
• onion
• white sugar
• water
• celery
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ cider vinegar
• potato
• carrot
• onion
• water
• sugar
• garlic
• black pepper
• bay leaf
• corned beef brisket
• spice packet
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes, carrots, and onion into a 5-quart slow cooker. Combine water, sugar, vinegar, garlic, black pepper, bay leaf, and contents of spice packet in a small bowl; pour over vegetables. Top with beef brisket and cabbage.
3. 3 Cover and cook on Low until beef and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
4. 4 Enjoy!

By Trisheee

Ingredients

• ✓ cider vinegar
• water
• brown sugar
• clove
• allspice
• salt
• black pepper
• black peppercorn
• bay leaf
• onion
• carrot
• celery
• rump roast
• vegetable oil
• sour cream

Instructions

1. 1 In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. 2 Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. 3 Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. 4 Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. 5 Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

By Amy