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Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Orange Cumin Vinaigrette
Pantry American

Orange Cumin Vinaigrette

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
  2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich

Sweet Chili Thai Sauce
Pantry Asian

Sweet Chili Thai Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
  3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
  4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Cranberry Mustard Salad Dressing
Pantry American

Cranberry Mustard Salad Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Simple Mexican Coleslaw
Lunch Mexican

Simple Mexican Coleslaw

3.4

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
  2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
  3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

"OOO-MAMI" Sweet and Spicy Dip and Marinade
Mexican

"OOO-MAMI" Sweet and Spicy Dip and Marinade

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Shake soy sauce, salsa verde, sugar, lime juice, cilantro, water, sriracha, ginger, and rice vinegar together in a container with a tight-fitting lid until sugar is dissolved. Refrigerate to allow flavors to blend, about 1 hour.

By Jose Napoleon Cuasay Artiaga I

Shrimp, Jicama and Chile Vinegar Salad
Appetizer Mexican

Shrimp, Jicama and Chile Vinegar Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
  2. 2 Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
  3. 3 Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
  4. 4 Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
  5. 5 Mound marinated jicama in the center of the plate and top with marinated shrimp.
  6. 6 Pour remaining 1/3 of the dressing over salad.

By maddiesmom

Pineapple Pulled Pork Al Pastor
Dinner Mexican

Pineapple Pulled Pork Al Pastor

4.9

Prep
20 min
Cook
430 min
Total
1230 min

Instructions

  1. 1 Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
  2. 2 Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
  3. 3 Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
  4. 4 Remove pork from brine and place on a deep baking pan lined with foil. Season generously with spice rub. Reserve remaining spice rub for another use.
  5. 5 Preheat a charcoal grill between 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
  6. 6 Grill, occasionally spooning rendered juices over meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of pork should read 195 degrees F (91 degrees C).
  7. 7 Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
  8. 8 Dice grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of leftover spice rub.
  9. 9 Remove pork bone and pull meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with other half bun.

By John Mitzewich

Red Raspberry Vinaigrette

Red Raspberry Vinaigrette

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

By LINDAJ6724

Chef John's Easy Sushi Rice
Dinner

Chef John's Easy Sushi Rice

3.5

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
  2. 2 Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
  3. 3 Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

By John Mitzewich

The Perfect Simplified Sushi Vinegar
Dinner Japanese

The Perfect Simplified Sushi Vinegar

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
  2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Easy Pickled Red Radishes

Easy Pickled Red Radishes

3.0

Prep
5 min
Cook
2 min
Total
127 min

Instructions

  1. 1 Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
  2. 2 Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

By Diana71

Overnight Chinese Daikon Radish Pickles
Chinese

Overnight Chinese Daikon Radish Pickles

3.9

Prep
20 min
Cook
Total
530 min

Instructions

  1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Vietnamese Pickled Daikon Radish and Carrots
Southeast Asian

Vietnamese Pickled Daikon Radish and Carrots

4.0

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
  2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld