Type what you have

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
• 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
• 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

Ingredients

• ✓ apple cider vinegar
• avocado
• greek yogurt
• lime
• salt
• black pepper

Instructions

1. 1 Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

By Stirs and Stripes

Ingredients

• ✓ apple cider vinegar
• olive oil
• green tomato
• green bell pepper
• celery
• green onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add green tomatoes, bell pepper, celery, green onions, and apple cider vinegar; cook until crisp-tender, 5 to 10 minutes.

By Georgia

Ingredients

• ✓ apple cider vinegar
• egg
• cream cheese
• yellow mustard
• salt
• black pepper

Instructions

1. 1 Halve eggs lengthwise; transfer yolks to a small bowl and mash with a fork. Stir in cream cheese, mustard, and vinegar, then season with salt and pepper. Fill egg white halves with yolk mixture.

By Allrecipes Magazine

Ingredients

• ✓ apple cider vinegar
• cooking spray
• turkey carcass
• celery
• onion
• carrot

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking oil.
2. 2 Break up carcass; place on the prepared baking sheet.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Combine celery, onion, carrot, and vinegar in a multi-functional pressure cooker (such as Instant Pot). Add roasted turkey bones and any liquid. Add enough water until bones covered but not beyond maximum level. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard solids.
6. 6 Strain stock through a fine-mesh sieve lined with a double layer of cheesecloth into an airtight container. Cool to room temperature; cover and refrigerate. Skim off fat before using or freezing.

By Bren

Ingredients

• ✓ apple cider vinegar
• ground beef
• onion
• tomato sauce
• ketchup
• brown sugar

Instructions

1. 1 Place the ground beef and chopped onion in a skillet over medium heat; cook and stir until the beef is completely browned and the onions are translucent. Drain the fat from the skillet and return it to medium heat. Stir in the tomato sauce, ketchup, brown sugar, and vinegar. Reduce heat to medium low and simmer 20 minutes.

By MLUCAS3017

Ingredients

• ✓ apple cider vinegar
• water
• liquid smoke
• pork rib
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot). Place rack in the bottom of the pot.
2. 2 Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
3. 3 Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
6. 6 Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

By janet

Ingredients

• ✓ apple cider vinegar
• pork shoulder roast
• ketchup
• brown sugar
• onion soup mix
• hot sauce
• hamburger bun

Instructions

1. 1 Place pork roast in a slow cooker. Whisk ketchup, brown sugar, vinegar, onion soup mix, and hot sauce together in a bowl until well combined; pour over pork roast. Turn pork to coat completely.
2. 2 Cook on Low for 8 to 10 hours or High for 4 to 6 hours. Shred pork with 2 forks. Serve on hamburger buns.

By Elizabeth E Aiello

Ingredients

• ✓ apple cider vinegar
• water
• jalapeno pepper
• garlic
• paprika
• salt
• apricot preserves

Instructions

1. 1 Combine water, jalapeños, vinegar, garlic, paprika, and salt in a small saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 10 minutes. Remove from heat.
2. 2 Transfer mixture to a blender. Add apricot preserves; blend until smooth. Cool sauce.
3. 3 Transfer sauce to a sterilized glass jar with a lid. Store in the refrigerator.

By Chef Mo

Ingredients

• ✓ apple cider vinegar
• salt
• brown sugar
• black pepper
• cayenne pepper
• butter
• water
• pork butt roast

Instructions

1. 1 In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
2. 2 Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
3. 3 After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
4. 4 Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
5. 5 Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
6. 6 Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

By Robert McWilliams

Ingredients

• ✓ apple cider vinegar
• bacon
• cauliflower
• parmesan cheese
• butter
• medium-chain triglyceride oil
• sea salt

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet.
2. 2 Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.

By Carol Castellucci Miller

Ingredients

• ✓ apple cider vinegar
• ground beef
• onion
• celery
• tomato chili sauce
• brown sugar
• yellow mustard

Instructions

1. 1 Crumble ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently, until evenly browned. Drain off grease.
2. 2 Add onion and celery to ground beef in the pot. Cook and stir until onion is tender, about 3 minutes. Reduce heat to medium and pour in chili sauce. Stir in vinegar, sugar, and mustard. Simmer until mixture reaches desired thickness.

By NICNEC

Ingredients

• ✓ apple cider vinegar
• aluminum foil
• chicken carcass
• onion
• water
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place chicken bones on the prepared baking sheet.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Transfer bones to a large, heavy stockpot. Add onion and enough water to cover by 2 inches. Add vinegar, salt, and black pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally, remove any froth or foam that develops on top of water with a large spoon.
5. 5 Remove from the heat; cool slightly. Strain broth through a fine-mesh sieve into a clean pot. Cool completely at room temperature, then store in the refrigerator. Use within 5 days or freeze until ready to use.

By Diana71

Ingredients

• ✓ apple cider vinegar
• beef top sirloin steak
• orange juice
• worcestershire sauce
• steak seasoning
• black pepper
• olive oil
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Marinate, uncovered, in the refrigerator for 45 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.
4. 4 Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
5. 5 Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 ½ minutes.
6. 6 Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer skillet with the steaks to the oven.
7. 7 Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
8. 8 Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.
9. 9 Enjoy!

By Grif

Ingredients

• ✓ apple cider vinegar
• vegetable oil
• seafood seasoning
• garlic
• basil
• lime
• black pepper
• pork chop

Instructions

1. 1 Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade.
3. 3 Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By RMT

Ingredients

• ✓ apple cider vinegar
• salad dressing
• honey
• maple mustard
• garlic powder
• paprika
• salt
• black pepper

Instructions

1. 1 Combine creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and black pepper in a measuring cup until fully blended.

By Liam Walshe

Ingredients

• ✓ apple cider vinegar
• pork shoulder roast
• salt
• black pepper
• brown sugar
• hot pepper sauce
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2. 2 Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker.
3. 3 Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker.
4. 4 Cover and keep on Low setting until serving.

By coolmonkshoes

Ingredients

• ✓ apple cider vinegar
• aluminum foil
• chicken wing
• olive oil
• lemon pepper seasoning
• salt
• harissa sauce
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. 2 Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack.
3. 3 Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes.
4. 4 Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking.
5. 5 Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• onion
• butter
• chicken thigh
• cranberry sauce
• ketchup
• brown sugar
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place onion and butter in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until onion is translucent, about 15 minutes. Remove from the oven, push onion to one side, and arrange chicken thighs in the dish in a single layer. Return to the oven and bake for 25 minutes.
4. 4 Meanwhile, stir together cranberry sauce, ketchup, brown sugar, vinegar, and mustard powder in a bowl.
5. 5 Remove the baking dish from the oven. Transfer cooked onions to cranberry mixture and stir until incorporated. Spoon over chicken thighs and return the baking dish to the oven.
6. 6 Bake until cranberry mixture is slightly caramelized and chicken is cooked through, about 20 more minutes. An instant-read thermometer inserted into the center of each thigh near the bone should read at least 165 degrees F (74 degrees C).

By misscarolb

Ingredients

• ✓ apple cider vinegar
• cabbage
• bacon
• water
• water
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
2. 2 Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

By ChefLuigi

Ingredients

• ✓ apple cider vinegar
• avocado oil
• bbq sauce
• garlic
• onion powder
• paprika
• sea salt
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk oil, barbecue sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne pepper together in a bowl until marinade is well combined.
2. 2 Place chicken breasts in a large glass or ceramic bowl (or a resealable plastic bag). Pour ⅔ marinade over breasts; toss to evenly coat. Reserve remaining ⅓ marinade to brush on breasts while grilling. Cover the bowl with plastic wrap (or squeeze out excess air and seal the bag); marinate in the refrigerator for 6 to 24 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess; discard remaining marinade.
5. 5 Cook on the preheated grill, brushing chicken with reserved marinade and flipping halfway through, until no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Jennifer

Ingredients

• ✓ apple cider vinegar
• water
• seafood seasoning
• olive oil
• collard green
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil.
2. 2 Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours.
3. 3 Drain water from greens and mash garlic cloves; season with salt and pepper.

By Creative Caterer

Ingredients

• ✓ apple cider vinegar
• bacon
• sunflower seed kernel
• broccoli
• red grape
• red onion
• mayonnaise
• white sugar
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable plastic bag and set aside.
2. 2 Combine broccoli, grapes, and onion in a large bowl.
3. 3 Whisk mayonnaise, vinegar, sugar, and pepper together in a separate bowl; crumble remaining slice of bacon and fold into dressing.
4. 4 Pour dressing over broccoli mixture; toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

By Coastal Roots

Ingredients

• ✓ apple cider vinegar
• butter
• red cabbage
• granny smith apple
• sweet onion
• fennel seed
• kosher salt
• black pepper
• red wine

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ apple cider vinegar
• bacon
• egg
• white sugar
• salt
• mayonnaise
• all-purpose flour
• milk
• dandelion green

Instructions

1. 1 Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet.
2. 2 In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside. Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the flour is browned, about 10 minutes.
3. 3 Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer egg mixture to the skillet. Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.

By Cookerof2

Ingredients

• ✓ apple cider vinegar
• red onion
• bacon
• chicken stock
• brown sugar
• red pepper flakes
• collard green
• salt
• black pepper

Instructions

1. 1 Cook onion and bacon in a large pot over medium-high heat until onion is soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes; cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
2. 2 Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

By Marviboy

Ingredients

• ✓ apple cider vinegar
• salmon
• salt
• black pepper
• pecan
• maple syrup
• paprika
• chipotle pepper powder
• onion powder

Instructions

1. 1 Place salmon fillets on a baking sheet; season with salt and black pepper.
2. 2 Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until crumbly. Spoon pecan mixture on each salmon fillet, coating entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 12 to 14 minutes.

By Health Nut

Ingredients

• ✓ apple cider vinegar
• sausage
• butter
• onion
• apple
• red wine vinegar
• brown sugar
• salt
• pepper

Instructions

1. 1 Prepare an outdoor grill for high heat.
2. 2 Poke sausages several times with a fork. Place in a large pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside.
3. 3 Warm butter in a large skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, 10 to 15 minutes. Season with salt and pepper.
4. 4 Meanwhile, place boiled sausages on the preheated grill (or under the broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.

By JAYDA