Type what you have

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

Ingredients

• ✓ apple cider vinegar
• smoked sausage
• brussels sprout
• shallot
• olive oil
• honey
• mustard
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes.
3. 3 Preheat broiler. Broil until caramelized, 2 to 3 minutes.
4. 4 Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.

By Hillshire FarmR Brand

Ingredients

• ✓ apple cider vinegar
• bacon
• broccoli
• raisin
• green onion
• sunflower seed
• mayonnaise
• white sugar

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
2. 2 Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
3. 3 Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

By Yoly

Ingredients

• ✓ apple cider vinegar
• chicken breast
• salt
• black pepper
• barbecue sauce
• brown sugar
• onion powder
• garlic powder
• red pepper flakes

Instructions

1. 1 Season chicken breasts with salt and pepper on all sides. Place in a slow cooker; pour 1/4 cup barbecue sauce and vinegar on top.
2. 2 Cook on Low for 3 hours.
3. 3 Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
4. 4 Pour out liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
5. 5 Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jayson Pittman

Ingredients

• ✓ apple cider vinegar
• apple butter
• brown sugar
• garlic
• whole grain dijon mustard
• salt
• pepper
• apple
• onion
• pork chop

Instructions

1. 1 In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
2. 2 Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
3. 3 Cook on low for 5 to 6 hours, covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes, uncovered. Serve warm over rice or mashed potatoes.

By Musselman's Apple Butter

Ingredients

• ✓ apple cider vinegar
• frisee lettuce
• olive oil
• shallot
• bacon bits
• white vinegar
• red wine
• sugar

Instructions

1. 1 Place frisee lettuce in a serving bowl.
2. 2 Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
3. 3 Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ apple cider vinegar
• red potato
• bacon
• onion
• all-purpose flour
• white sugar
• salt
• celery seed
• parsley

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
2. 2 Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
3. 3 Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.

By Lynn

Ingredients

• ✓ apple cider vinegar
• bacon
• broccoli
• cheddar cheese
• green onion
• sunflower seed
• mayonnaise
• natural sweetener

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
2. 2 Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
3. 3 Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.

By Yoly

Ingredients

• ✓ apple cider vinegar
• green bean
• water
• peanut oil
• onion
• bacon
• brown sugar
• liquid smoke
• black pepper

Instructions

1. 1 Place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. Drain.
2. 2 Heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Transfer onion to a bowl and discard any remaining oil.
3. 3 Place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-size pieces. Reserve 4 to 5 tablespoons bacon drippings in the wok.
4. 4 Mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. Add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
5. 5 Transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. Serve immediately or warm in the microwave, if needed.

By dfwenigma

Ingredients

• ✓ apple cider vinegar
• red onion
• garlic
• ginger
• peppercorn
• water
• white vinegar
• maple syrup
• kosher salt

Instructions

1. 1 Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
2. 2 Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

By jaybu

Ingredients

• ✓ apple cider vinegar
• garlic powder
• onion powder
• salt
• black pepper
• pork loin
• brown sugar
• bourbon
• bacon

Instructions

1. 1 Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
2. 2 Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
3. 3 Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with two forks. Mix with bacon.

By kkulans

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
• chicken thigh
• brown sugar
• soy sauce
• honey
• ginger
• garlic
• water
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
2. 2 Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
6. 6 Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

By Diana71