Type what you have

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
• vegetable oil
• egg
• salt
• poultry seasoning
• black pepper
• chicken

Instructions

1. 1 Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
2. 2 Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.
5. 5 Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• salt pork
• water
• salt
• collard green
• sugar

Instructions

1. 1 Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes.
2. 2 Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half.
3. 3 Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Serve.

By Brad

Ingredients

• ✓ cider vinegar
• pork loin roast
• maple syrup
• mustard
• soy sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pork roast into a shallow roasting pan.
2. 2 Stir maple syrup, mustard, vinegar, soy sauce, salt, and pepper together in a small bowl; spread evenly over pork roast.
3. 3 Cook, uncovered, in the preheated oven until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let rest for about 10 minutes before slicing.

By Christine L

Ingredients

• ✓ cider vinegar
• pork roast
• garlic
• black pepper
• salt
• bay leaf
• thyme

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut slits into top of roast with a paring knife; place garlic slices into slits. Season roast with black pepper and salt.
3. 3 Place bay leaves in the bottom of a roasting pan; place roast, fat-side up, on top of bay leaves. Combine cider vinegar and thyme in a small bowl; pour over roast.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 3 hours. Baste drippings frequently over roast while cooking using a baster or spoon.
5. 5 Rest roast before slicing, 10 minutes.

By Teresa C. Rouzer

Ingredients

• ✓ cider vinegar
• pork rib
• maple syrup
• brown sugar
• ketchup
• worcestershire sauce
• salt
• mustard powder

Instructions

1. 1 Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
2. 2 In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
3. 3 Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
4. 4 Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

By Karen Toellner

Ingredients

• ✓ cider vinegar
• brown sugar
• butter
• rum
• molasses
• mustard
• salt
• pepper

Instructions

1. 1 Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

By Annette Valentin

Ingredients

• ✓ cider vinegar
• burgundy wine
• barbecue sauce
• hot pepper sauce
• worcestershire sauce
• yellow mustard
• pork rib
• onion powder
• garlic powder

Instructions

1. 1 Combine wine, ¼ cup barbecue sauce, cider vinegar, hot sauce, Worcestershire sauce, and mustard in a medium bowl until well mixed. Place ribs in a baking dish; pour wine mixture over ribs and coat thoroughly.
2. 2 Combine onion powder and garlic powder in a small bowl; sprinkle over ribs. Marinate at room temperature for 2 hours, flipping once.
3. 3 Preheat an outdoor grill to medium-low, indirect heat and lightly oil the grate.
4. 4 Cook ribs on the preheated grill, covered, over indirect heat for 45 minutes, flipping once. Baste with barbecue sauce; continue grilling until meat is tender, about 15 minutes more, flipping and basting frequently.

By Don

Ingredients

• ✓ cider vinegar
• bacon
• red onion
• salt
• water
• mustard
• brussels sprout
• gorgonzola cheese

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool. Reserve drippings in the skillet.
2. 2 Add onion and salt to the skillet; cook over medium heat until tender, about 5 minutes. Add water and Dijon mustard; cook and stir over medium-high heat until comes to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Add Brussels sprouts and vinegar to the skillet; cook, stirring often, until sprouts tender, 4 to 6 minutes. Toss sprouts mixture with bacon and Gorgonzola.

By Dutchgirl

Ingredients

• ✓ cider vinegar
• onion
• pork loin roast
• salt
• black pepper
• water
• hickory brown sugar barbeque sauce
• brown sugar

Instructions

1. 1 Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water.
2. 2 Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.

By NancyE10

Ingredients

• ✓ cider vinegar
• bacon
• onion
• cabbage
• water
• white sugar
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2. 2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

By Jen

Ingredients

• ✓ cider vinegar
• white sugar
• soy sauce
• cornstarch
• water
• garlic
• ginger
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sugar, soy sauce, vinegar, cornstarch, cold water, garlic, ginger, and black pepper in a small saucepan over low heat; simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
3. 3 Place chicken thighs in the prepared baking dish; brush both sides of each thigh with teriyaki sauce. Reserve any extra sauce for basting.
4. 4 Bake in the preheated oven for 30 minutes.
5. 5 Flip chicken; brush with sauce. Continue baking, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 minutes more.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ cider vinegar
• butter
• ham
• green onion
• pineapple
• pineapple juice
• brown sugar
• mustard
• cornstarch

Instructions

1. 1 Melt butter in a large skillet over medium heat. Sauté ham, onions, and pineapple chunks in hot butter for about 5 minutes.
2. 2 Combine pineapple juice, vinegar, brown sugar, mustard, and cornstarch in a separate medium bowl; mix well and pour over ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

By Melissa

Ingredients

• ✓ cider vinegar
• soy sauce
• honey
• canola oil
• mushroom
• green onion
• chicken breast
• bacon
• pineapple chunk
• skewer

Instructions

1. 1 In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat grill for high heat.
3. 3 Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. 5 Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

By Angie

Ingredients

• ✓ cider vinegar
• white sugar
• onion
• celery salt
• red cabbage
• olive oil
• black pepper
• blue cheese
• almond

Instructions

1. 1 Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
2. 2 Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

By The Sea Salt

Ingredients

• ✓ cider vinegar
• cooking spray
• tomato sauce
• ketchup
• brown sugar
• sriracha sauce
• garlic powder
• red pepper flakes
• chicken

Instructions

1. 1 Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
2. 2 Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
3. 3 Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.

By gummi_worm77

Ingredients

• ✓ cider vinegar
• ham
• ground pork
• cracker crumb
• milk
• egg
• brown sugar
• water
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine ham and pork in a bowl; stir in cracker crumbs, milk, and eggs. Shape mixture into 14 small oval loaves. Place loaves into the prepared baking dish.
3. 3 Combine brown sugar, vinegar, water, and mustard in a bowl, stirring until brown sugar is dissolved; pour over ham loaves.
4. 4 Bake in the preheated oven for 1 hour; flip and bake until juices run clear and an instant-read meat thermometer inserted into centers reads 160 degrees F (70 degrees C), about 30 minutes more.

By Deb

Ingredients

• ✓ cider vinegar
• mustard
• garlic
• lime
• lemon
• brown sugar
• salt
• black pepper
• olive oil
• chicken breast

Instructions

1. 1 Mix cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper together in a large glass or ceramic bowl. Whisk in olive oil. Add chicken and toss evenly to coat. Cover, and marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Lightly oil the grill grate. Place chicken on the preheated grill, and cook 6 to 8 minutes per side, until juices run clear. Discard any remaining marinade.

By Ruth Phillips

Ingredients

• ✓ cider vinegar
• worcestershire sauce
• honey
• lemon pepper
• mustard seed
• mustard powder
• celery salt
• garlic
• pork roast
• cooking spray

Instructions

1. 1 Combine Worcestershire sauce, honey, vinegar, lemon pepper, mustard seed, mustard powder, celery salt, and garlic in a large resealable plastic bag; seal and mix ingredients.
2. 2 Place pork roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
3. 3 Meanwhile, prepare grill for indirect heat.
4. 4 Lightly oil grill grate. Place roast on grill and discard marinade. Cover and cook until internal temperature is 145 degrees F (63 degrees C), 1 1/2 to 2 hours.

By Denise Hummel

Ingredients

• ✓ cider vinegar
• mango chunk
• chicken breast
• salt
• tequila
• hot sauce
• garlic
• vegetable oil
• onion

Instructions

1. 1 Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
2. 2 When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
3. 3 Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
4. 4 Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Cut chicken breasts into large pieces and mix it all up.

By ANGELADODSON

Ingredients

• ✓ cider vinegar
• brussels sprout
• vegetable oil
• bacon
• lemon
• brown sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Slice each Brussels sprout in half and cut each half into strips; discard cores. Transfer to a large bowl.
2. 2 Heat vegetable oil in a skillet over medium heat. Add bacon; cook and stir until browned and crisp, 8 to 10 minutes. Stir in vinegar, lemon juice, and brown sugar; season with cayenne pepper, salt, and black pepper. Increase heat to high; boil 1 minute.
3. 3 Pour hot bacon mixture over Brussels sprouts; toss until completely coated. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• cumin
• white sugar
• red onion
• olive oil
• cumin
• cabbage
• cilantro
• salt
• black pepper

Instructions

1. 1 Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar; bring to a boil and cook for 5 minutes. Add onion; reduce heat to a simmer. Simmer for 5 minutes. Remove from heat; cool. Transfer pickled onion mixture to a bowl; cover and refrigerate at least 4 hours.
2. 2 Whisk olive oil, 2 tablespoons pickled onion liquid, and 1 teaspoon cumin in a bowl. Stir in cabbage, cilantro, and ½ pickled onion; season with salt and black pepper. Refrigerate at least 4 hours.

By Patty Ruth Hand Pirko

Ingredients

• ✓ cider vinegar
• butter
• onion
• beer
• whole grain mustard
• thyme
• cabbage
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes.
2. 2 Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.

By Deb Newell

Ingredients

• ✓ cider vinegar
• vegetable oil
• white sugar
• salt
• paprika
• celery seed
• onion powder
• broccoli
• mushroom
• green onion

Instructions

1. 1 Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
2. 2 Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

By Wendi Galligan Abeberry

Ingredients

• ✓ cider vinegar
• avocado oil
• mayonnaise
• honey
• poppy seed
• mustard
• salt
• spinach
• strawberry
• bacon
• pecan

Instructions

1. 1 Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid; shake vigorously, about 1 minute. Refrigerate dressing until salad is ready.
2. 2 Divide spinach leaves among 4 salad plates; top with strawberries, crumbled bacon, and chopped pecans. Drizzle dressing over salads; serve.

By Bibi

Ingredients

• ✓ cider vinegar
• rotini pasta
• chicken breast
• green bell pepper
• green onion
• mayonnaise
• brown sugar
• lemon juice
• salt
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Combine rotini, chicken, bell pepper, and green onions in a large bowl.
3. 3 Whisk mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well combined; pour over pasta mixture and stir well to coat.
4. 4 Cover and refrigerate until flavors are combined and dressing has thickened, 8 hours to overnight. Stir in cashews just before serving or no more than 2 hours ahead.

By amcgilsky

Ingredients

• ✓ cider vinegar
• lemon
• lime
• salt
• black pepper
• chicken breast
• pineapple ring
• teriyaki sauce
• hawaiian bread roll
• lettuce leaf
• red onion

Instructions

1. 1 Whisk lemon juice, lime juice, cider vinegar, salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade; shake off excess. Discard remaining marinade. Cook chicken on the preheated grill until juices run clear when pierced with a fork, 5 to 7 minutes per side. Grill pineapple until heated through and grill marks appear, 2 to 3 minutes per side.
4. 4 Spread 1 teaspoon teriyaki sauce on bottom half of 1 toasted roll; add 1 lettuce leaf, 1 halved chicken breast, 1 pineapple slice, 1 onion slice, and top half roll. Repeat with the remaining teriyaki sauce, rolls, lettuce, chicken, pineapple, and onion.

By Lindsey Pfeiffer

Ingredients

• ✓ cider vinegar
• egg
• olive oil
• honey
• buttermilk
• salt
• xanthan gum
• cornstarch
• potato starch
• soy flour
• rice flour
• active dry yeast

Instructions

1. 1 Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
2. 2 Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.
3. 3 Let bread cool for 10 to 15 minutes before removing from the pan.

By Aaron Atkinson

Ingredients

• ✓ cider vinegar
• onion
• garlic
• beef broth
• barbecue sauce
• brown sugar
• black pepper
• pork shoulder roast
• water
• cornstarch

Instructions

1. 1 Spread onion slices and garlic cloves in the bottom of a slow cooker. Stir in beef broth, barbecue sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
2. 2 Cover and cook on Low for 6 to 8 hours. Remove pork from the slow cooker. Strain juices and return to the slow cooker. Mix together water and cornstarch in a small bowl; stir into juices until sauce is thickened.

By bubba hardy

Ingredients

• ✓ cider vinegar
• brown lentil
• apple
• carrot
• chive
• parsley
• olive oil
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain.
2. 2 Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.

By Marianne