Type what you have

Ingredients

• ✓ apple cider vinegar
• chicken breast
• tomato
• chipotle salsa
• onion
• salt
• black pepper

Instructions

1. 1 Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
2. 2 Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
3. 3 Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

By Twin6878

Ingredients

• ✓ apple cider vinegar
• shiitake mushroom
• tomato
• onion
• green olive
• oregano
• orange
• lime
• ketchup
• hot sauce
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Ingredients

• ✓ apple cider vinegar
• lime juice
• chipotle pepper
• adobo sauce
• garlic
• cumin
• oregano
• black pepper
• salt
• clove
• chuck roast
• chicken broth
• bay leaf

Instructions

1. 1 Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
2. 2 Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

By John

Ingredients

• ✓ apple cider vinegar
• red chile pepper
• oregano
• salt
• cumin
• white sugar
• peppercorn
• garlic
• red chile powder
• paprika
• water
• ground turkey breast

Instructions

1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Ingredients

• ✓ apple cider vinegar
• chipotle chile pepper
• yellow onion
• lime juice
• tomato paste
• garlic
• cumin
• salt
• oregano
• beef shoulder roast
• beef broth
• bay leaf
• clove

Instructions

1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Ingredients

• ✓ apple cider vinegar
• guajillo chili
• cumin seed
• clove
• water
• ancho chile powder
• onion
• garlic
• oregano
• thyme
• lime juice
• beef chuck roast
• bay leaf

Instructions

1. 1 Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and chiles have puffed, about 5 minutes. Set chiles aside to cool for a moment. Meanwhile, toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems, seeds, and veins of chiles, and place into a small bowl. Pour boiling water over top, and cover. Let chiles soak for 1 hour.
2. 2 Grind toasted cumin and cloves into a powder, and place into a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove chiles from soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
3. 3 Place beef roast into a mixing bowl, and pour the guajillo chile paste over top. Coat beef on all sides with paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer beef and marinade to a roasting pan, and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

By Patrick Selley

Ingredients

• ✓ apple cider vinegar
• pork shoulder
• orange
• chicken broth
• onion
• oregano
• ancho chile
• poblano chile
• water
• jalapeno pepper
• garlic
• cilantro
• cumin

Instructions

1. 1 Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
3. 3 Remove pork from the pot and drain. Transfer to a serving dish.
4. 4 Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
5. 5 Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.

By bdweld

Ingredients

• ✓ apple cider vinegar
• beef chuck roast
• salt
• black pepper
• vegetable oil
• beef broth
• lime juice
• chipotle pepper
• adobo sauce
• garlic
• cumin
• oregano
• clove
• bay leaf

Instructions

1. 1 Season beef chunks with salt and black pepper on all sides.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef in batches; cook and stir until browned, 4 to 5 minutes per batch. Transfer beef to a slow cooker.
3. 3 Combine broth, vinegar, lime juice, chipotles, garlic, cumin, oregano, and cloves in a bowl; season with salt and black pepper. Pour over beef in the slow cooker; stir in bay leaves.
4. 4 Cover the slow cooker; cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Transfer beef to a cutting board; shred using two forks.
5. 5 Return beef to the slow cooker; stir to coat with sauce. Set aside to marinate before serving, at least 10 minutes.

By Jack Grigsby III

Ingredients

• ✓ apple cider vinegar
• guajillo chile
• achiote paste
• garlic
• chipotle pepper in adobo sauce
• onion
• orange juice
• olive oil
• cumin
• brown sugar
• salt
• chicken thigh
• wooden skewer
• pineapple
• corn tortilla
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
2. 2 Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
3. 3 Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
4. 4 Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
6. 6 Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
7. 7 Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.
8. 8 Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
9. 9 Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
10. 10 Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
11. 11 Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro. Recipe developed by Melissa Gray

By Andrea Lobas

Ingredients

• ✓ apple cider vinegar
• lime
• cilantro
• corn tortilla
• bay leaf
• chicken breast
• clove
• black pepper
• oregano
• cumin
• kosher salt
• fire-roasted diced tomato
• garlic
• onion
• canola oil
• arbol chile
• ancho chile
• guajillo chile
• chicken broth

Instructions

1. 1 Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
2. 2 Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
3. 3 Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
4. 4 Meanwhile, chop remaining onion quarter. Set aside.
5. 5 Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
6. 6 Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
7. 7 Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

By Liv Dansky

Ingredients

• ✓ apple cider vinegar
• salt
• worcestershire sauce
• mustard
• hot sauce
• cumin
• garlic
• ketchup
• barbecue sauce
• chili powder
• tomato paste
• brown sugar
• kidney bean
• red kidney bean
• black bean
• tomato
• water
• chicken stock
• green bell pepper
• onion
• olive oil
• chuck roast

Instructions

1. 1 Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
2. 2 Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
3. 3 Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
4. 4 Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
5. 5 Cover and continue simmering for 2 to 4 hours.

By Dustin Mathers

Ingredients

• ✓ apple cider vinegar
• lard
• beef broth
• salt
• garlic powder
• baking powder
• masa harina
• pork butt
• black pepper
• allspice
• cumin
• salt
• clove
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato sauce
• beef broth
• guajillo chile pepper
• corn husk

Instructions

1. 1 Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
2. 2 About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
3. 3 Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
4. 4 Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
5. 5 Shred pork; return to the slow cooker and stir into sauce until well combined.
6. 6 Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
7. 7 Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
8. 8 Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
9. 9 Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
10. 10 Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.

By Brian Genest

Ingredients

• ✓ apple cider vinegar
• salt
• brown sugar
• black peppercorn
• mustard powder
• ice cube
• pork chop

Instructions

1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Ingredients

• ✓ apple cider vinegar
• brown sugar
• olive oil
• mustard
• black pepper
• salmon fillet

Instructions

1. 1 Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
2. 2 Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
4. 4 Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

By Kim

Ingredients

• ✓ apple cider vinegar
• tilapia fillet
• butter
• garlic
• tarragon

Instructions

1. 1 In a microwavable baking dish, arrange tilapia fillets in a single layer. Dot with pieces of butter, and minced garlic. Sprinkle over fresh tarragon. Cover with waxed paper and microwave on high for 2 minutes.
2. 2 Turn fillets over, recover, and continue to microwave on high for a further 2 minutes. Remove immediately, sprinkle with apple cider vinegar, and serve.

By Allrecipes Member

Ingredients

• ✓ apple cider vinegar
• bacon
• green bean
• onion
• white sugar
• almond

Instructions

1. 1 In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
2. 2 Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
3. 3 Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

By Vicki L

Ingredients

• ✓ apple cider vinegar
• apple juice
• liquid smoke
• bay leaf
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and 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, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ apple cider vinegar
• dijon mustard
• honey
• rosemary
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
3. 3 Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
4. 4 Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By sarah zajicek

Ingredients

• ✓ apple cider vinegar
• olive oil
• onion
• apple
• salt
• black pepper
• kale

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

By suzanne

Ingredients

• ✓ apple cider vinegar
• pork back rib
• ketchup
• worcestershire sauce
• brown sugar
• salt
• liquid smoke

Instructions

1. 1 Place the ribs into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. Meanwhile, stir the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer uncovered, stirring frequently, until thickened, about 30 minutes.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil.
3. 3 Drain the ribs and place meaty-side-up onto the prepared baking sheet. Brush the ribs with half of the barbeque sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes. Turn the ribs over and brush with the remaining sauce. Continue to broil until the sauce has turned sticky, about 7 minutes.

By spoiled

Ingredients

• ✓ apple cider vinegar
• pork butt
• teriyaki sauce
• pineapple juice
• garlic
• black pepper
• red pepper flakes

Instructions

1. 1 Place pork butt in the bottom of a slow cooker and turn heat to High.
2. 2 Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
3. 3 Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• soy sauce
• water
• brown sugar
• dry mustard
• garlic powder
• ginger powder

Instructions

1. 1 Heat a saucepan over medium heat. Add soy sauce, water, and vinegar; cook until heated through, 1 to 2 minutes. Stir in brown sugar, mustard, garlic powder, and ginger; cook until dissolved, about 2 minutes. Remove from heat; let stand until slightly thickened, 3 to 5 minutes.

By Antoinette Reyes

Ingredients

• ✓ apple cider vinegar
• apple cider
• honey
• brown sugar
• whiskey
• whiskey
• pork chop

Instructions

1. 1 Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
2. 2 Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
3. 3 Stir 3 tablespoons whiskey into apple cider glaze.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Place pork chops into a baking dish; brush with the apple cider glaze.
6. 6 Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

By Tess DeFevers Ehling

Ingredients

• ✓ apple cider vinegar
• maple syrup
• water
• flour
• brown sugar
• pork chop
• salt
• black pepper
• olive oil
• butter
• brown sugar

Instructions

1. 1 Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes.
2. 2 Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm.
3. 3 Season pork chops with salt and pepper on both sides.
4. 4 Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.

By sandie

Ingredients

• ✓ apple cider vinegar
• brussels sprout
• maple syrup
• olive oil
• dijon mustard
• cranberry
• almond

Instructions

1. 1 Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
2. 2 Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

By Nicholio

Ingredients

• ✓ apple cider vinegar
• ramp
• olive oil
• lemon zest
• black peppercorn
• salt
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ apple cider vinegar
• vegetable oil
• egg substitute
• garlic powder
• paprika
• poultry seasoning
• salt
• black pepper
• chicken thigh

Instructions

1. 1 In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.

By AL COOK

Ingredients

• ✓ apple cider vinegar
• brown sugar
• creole seasoning
• salt
• red pepper flakes
• black pepper

Instructions

1. 1 Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
2. 2 Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

By France Cevallos

Ingredients

• ✓ apple cider vinegar
• soy milk
• cornmeal
• all-purpose flour
• baking powder
• salt
• canola oil
• maple syrup
• corn kernel

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
2. 2 Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
3. 3 Mix cornmeal, flour, baking powder, and salt together in a bowl.
4. 4 Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

By Caiti Ann

Ingredients

• ✓ apple cider vinegar
• water
• rib tip
• bbq rub
• salt
• barbecue sauce

Instructions

1. 1 Add water and vinegar to a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
2. 2 Sprinkle rib tips with barbecue rub and salt; massage to coat. Set rib tips on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 8 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
4. 4 Transfer rib tips to a baking dish; let cool 5 minutes. Add barbecue sauce; stir to coat.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill rib tips for 6 minutes, flipping halfway.

By Soup Loving Nicole