Type what you have

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
• 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
• 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

Ingredients

• ✓ cider vinegar
• gingersnap cookie
• celery
• carrot
• onion
• beef chuck roast
• peppercorn
• juniper berry
• bay leaf
• clove
• garlic
• salt
• white sugar
• lemon
• onion
• red wine
• water

Instructions

1. 1 Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. 2 Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. 3 Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4. 4 Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. 5 Slice roast; serve with vegetables and gravy.

By kateshort

Ingredients

• ✓ cider vinegar
• bratwurst
• water
• ketchup
• paprika
• curry powder
• vegetable oil
• clove
• cinnamon
• mustard
• cumin
• salt
• brown sugar
• water
• tomato paste
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Ingredients

• ✓ cider vinegar
• toothpick
• hickory wood chunk
• lump charcoal
• hog casing
• cayenne pepper
• red pepper
• black pepper
• white pepper
• marjoram
• liquid smoke
• white sugar
• salt
• powdered milk
• paprika
• red wine
• pork butt
• garlic
• olive oil
• pork backfat

Instructions

1. 1 Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
2. 2 Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
3. 3 Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
4. 4 Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
5. 5 Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
6. 6 Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
7. 7 When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
8. 8 Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
9. 9 Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
10. 10 Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

By Brian Genest

Ingredients

• ✓ cider vinegar
• tomato
• sour cream
• tomato puree
• honey
• dill
• black pepper
• red cabbage
• carrot
• celery
• salt
• caraway seed
• onion
• butter
• water
• vegetable stock
• beet
• potato

Instructions

1. 1 Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.
2. 2 Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
3. 3 Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.
4. 4 Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.

By Puma

Ingredients

• ✓ cider vinegar
• pepper
• salt
• balsamic vinegar
• gingersnap
• white sugar
• chicken broth
• water
• garlic
• carrot
• celery
• onion
• butter
• water
• black pepper
• salt
• bay leaf
• clove
• juniper berry
• red wine vinegar
• water
• vegetable oil
• black pepper
• salt
• beef short rib

Instructions

1. 1 Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
2. 2 Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
3. 3 Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
4. 4 Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
5. 5 Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

By John Mitzewich

Ingredients

• ✓ cider vinegar
• chicken breast
• garlic salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Ingredients

• ✓ cider vinegar
• garlic powder
• ginger
• white sugar
• pineapple juice
• soy sauce

Instructions

1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Ingredients

• ✓ cider vinegar
• orange juice
• soy sauce
• honey
• ginger
• olive oil
• lacinato kale

Instructions

1. 1 Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
2. 2 Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

By ChefBillT

Ingredients

• ✓ cider vinegar
• brown sugar
• salt
• mustard powder
• garlic powder
• water

Instructions

1. 1 Mix brown sugar, salt, mustard powder, and garlic powder in a large bowl. Pour in cider vinegar; stir until sugar and salt have dissolved. Add water; stir until well combined.

By camgurlof1990

Ingredients

• ✓ cider vinegar
• chili sauce
• worcestershire sauce
• tomato paste
• onion
• brown sugar
• cayenne pepper
• vegetable oil
• chicken thigh

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
3. 3 Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
4. 4 Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Michael Mako

Ingredients

• ✓ cider vinegar
• bacon
• onion
• green bean
• salt
• black pepper
• daikon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until almost crispy, about 8 minutes. Take your time cooking the bacon in order to render out all the fat. Add onions and cook, stirring frequently, until soft and translucent, about 3 minutes.
2. 2 Pour in vinegar and scrape up the brown bits from the bottom of the pot. Pour in beans and their liquid; season with salt and pepper. Stir in radishes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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.

By mybwriter

Ingredients

• ✓ cider vinegar
• ketchup
• coffee
• brown sugar
• worcestershire sauce
• vegetable oil
• cayenne pepper

Instructions

1. 1 Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
2. 2 Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

By xvc

Ingredients

• ✓ cider vinegar
• chicken
• salt
• black pepper
• cinnamon
• molasses
• dijon mustard

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
2. 2 Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
3. 3 In a bowl, mix the molasses, vinegar, and mustard.
4. 4 Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

By Jane Baier Warren

Ingredients

• ✓ cider vinegar
• soy sauce
• orange juice concentrate
• onion
• rosemary
• sage
• salt
• garlic
• barbecue sauce
• pork chop

Instructions

1. 1 In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2. 2 Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

By Diana Rios

Ingredients

• ✓ cider vinegar
• salt
• garlic powder
• basil
• red pepper flakes
• pork chop
• black cherry
• water
• white sugar
• mint

Instructions

1. 1 Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
3. 3 While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
4. 4 Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
5. 5 Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
6. 6 Drizzle the chutney over the pork chops; garnish with the mint.

By CheifChef

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
• ground beef
• brown sugar
• beer
• mustard
• cabbage
• hamburger bun

Instructions

1. 1 To prepare barbecue sauce, combine brown sugar, beer, mustard and vinegar in small saucepan; bring to a boil. Reduce heat and simmer 15 to 17 minutes until thickened and reduced to 1/2 cup, stirring occasionally.
2. 2 Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted.
3. 3 Spoon 1 tablespoon sauce on bottom of each bun; top with burger. Evenly top burgers with cabbage. Evenly spoon remaining sauce over cabbage. Close sandwiches.

By Beef It's What's for Dinner

Ingredients

• ✓ cider vinegar
• butter
• brown sugar
• salt
• onion
• apple
• red cabbage
• clove
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

By thedailygourmet

Ingredients

• ✓ cider vinegar
• maple syrup
• olive oil
• ketchup
• onion
• garlic
• paprika
• salt

Instructions

1. 1 Combine maple syrup, olive oil, ketchup, onion, cider vinegar, garlic, paprika, and salt in a blender; blend on high speed until smooth, about 1 minute.

By chefcs

Ingredients

• ✓ cider vinegar
• red onion
• olive oil
• pork chop
• salt
• black pepper
• sour cream
• dijon mustard
• apricot preserves

Instructions

1. 1 Mince enough of the red onion slices to have 1/3 cup minced onion.
2. 2 Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
3. 3 Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4. 4 Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
5. 5 Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

By ShelbyLyn

Ingredients

• ✓ cider vinegar
• vegetable oil
• seasoned salt
• red pepper flake
• monosodium glutamate
• black pepper
• salt
• chicken breast
• vegetable oil
• heavy cream
• egg noodle

Instructions

1. 1 Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
3. 3 Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

By Nicole Gilbert

Ingredients

• ✓ cider vinegar
• white wine
• tarragon
• onion
• black pepper
• butter
• egg yolk
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Ingredients

• ✓ cider vinegar
• radish
• salt
• rapeseed oil
• lemon juice
• apple juice
• white sugar
• iceberg lettuce

Instructions

1. 1 Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

By Lena

Ingredients

• ✓ cider vinegar
• kiwi
• white sugar
• lime juice
• salt
• chili powder
• cornstarch
• garlic
• pork rib

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
3. 3 Place pork ribs on a baking sheet.
4. 4 Drizzle blended kiwi sauce over ribs.
5. 5 Loosely cover ribs with a sheet of aluminum foil.
6. 6 Cook in preheated oven until tender, about 1 hour.

By avargas88

Ingredients

• ✓ cider vinegar
• bacon
• bacon drippings
• sweet onion
• white sugar
• sweet pickle relish
• pimento pepper
• green bean

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
4. 4 Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
5. 5 Transfer mixture to a baking dish and cover with aluminum foil.
6. 6 Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
7. 7 Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.

By white1969