Type what you have

Ingredients

• ✓ vinegar
• strawberry

Instructions

1. 1 Slice tops off strawberries; place strawberries in a colander. Rinse, pat dry, and slice.
2. 2 Pour vinegar into a resealable jar; add strawberries. Allow fruit to infuse at room temperature for 2 days.
3. 3 Transfer vinegar to a resealable bottle; strain strawberries if desired.

By thedailygourmet

Ingredients

• ✓ vinegar
• milk
• salt

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Ingredients

• ✓ vinegar
• white sugar
• green bell pepper
• liquid pectin

Instructions

1. 1 Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.
2. 2 Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.
3. 3 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Laura Rhodes

Ingredients

• ✓ vinegar
• serrano chile pepper
• garlic
• kosher salt

Instructions

1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Ingredients

• ✓ vinegar
• strawberry
• white sugar
• salt

Instructions

1. 1 Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
2. 2 Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

By Stephanie

Ingredients

• ✓ vinegar
• tomato sauce
• brown sugar
• allspice
• chili flake

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomato sauce, brown sugar, vinegar, and chili powder together in a mixing bowl until thoroughly blended. Season to taste with chili flakes.
3. 3 Pour into a covered container; refrigerate until ready to use.

By ELLENMEL

Ingredients

• ✓ vinegar
• white sugar
• salt
• cucumber
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Stir sugar, salt, and vinegar together in a clean non-reactive jar or container with a secure lid until sugar is mostly dissolved.
3. 3 Add cucumbers and onion into vinegar solution; stir to coat. Cover and refrigerate for at least 1 to 2 days before serving for the best flavor, stirring occasionally. Keep any remaining pickles refrigerated.

By Chris Chenell

Ingredients

• ✓ vinegar
• water
• white sugar
• salt
• garlic
• jalapeno pepper

Instructions

1. 1 Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove from the heat.
2. 2 Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
3. 3 Transfer jalapeño peppers into a large sterilized Mason jar using tongs or a slotted spoon. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and store pickles in the refrigerator.

By Simply Sundays

Ingredients

• ✓ vinegar
• white sugar
• water
• clove
• peach
• cinnamon stick

Instructions

1. 1 Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes.
3. 3 Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes.
4. 4 Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings.
5. 5 Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By BLUEROWZE

Ingredients

• ✓ vinegar
• okra
• red chile pepper
• dill
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Ingredients

• ✓ vinegar
• cider vinegar
• brown sugar
• cayenne pepper
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Combine white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt, and pepper in a jar or bottle with a tight-fitting lid; shake well.
2. 2 Refrigerate sauce, shaking occasionally, until flavors blend, 1 to 2 days. Store in the refrigerator for up to 2 months.

By Rodeo3829

Ingredients

• ✓ vinegar
• all-purpose flour
• salt
• butter
• egg
• water

Instructions

1. 1 Stir flour and salt together in a large bowl. Cut in butter until mixture resembles pea-sized chunks.
2. 2 Place egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid; pour into flour mixture and mix just until the dough can be made into a large ball.
3. 3 Divide dough into four equal portions. Wrap in plastic and store in the refrigerator.

By Becky

Ingredients

• ✓ vinegar
• olive oil
• honey
• onion
• dijon mustard
• salt
• poppy seed

Instructions

1. 1 Combine olive oil, vinegar, honey, onion, mustard, and salt in a blender; blend until well mixed. Stir in poppy seeds.

By megs18

Ingredients

• ✓ vinegar
• mayonnaise
• white sugar
• lemon juice
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
3. 3 Store in an airtight container.

By GarlicQueen

Ingredients

• ✓ vinegar
• banana pepper
• jalapeno pepper
• serrano pepper
• water
• onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.
4. 4 Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
5. 5 Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
8. 8 Refrigerate after opening. Serve and enjoy!

By Pam

Ingredients

• ✓ vinegar
• peach
• red bell pepper
• banana pepper
• salt
• lemon
• white sugar

Instructions

1. 1 Place peaches, red bell peppers, and banana pepper into a large pot. Add vinegar, salt, and lemon halves; cook over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes.
2. 2 Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, about 30 more minutes.

By Loretta's Recipe Journal

Ingredients

• ✓ vinegar
• tomato
• onion
• jalapeno pepper
• cilantro
• garlic
• salt

Instructions

1. 1 Combine tomatoes, onion, jalapeños, cilantro, garlic, vinegar, and salt in a blender; blend until smooth. Store in a quart jar or an airtight container.

By Kenda Watley

Ingredients

• ✓ vinegar
• mayonnaise
• mustard
• honey
• garlic powder
• salt
• black pepper

Instructions

1. 1 Mix mayonnaise, mustard, honey, vinegar, garlic powder, salt, and pepper together in a small bowl.

By ERIKIM21

Ingredients

• ✓ vinegar
• green bell pepper
• habanero pepper
• white sugar
• raspberry
• pectin
• canning jar
• lid
• ring

Instructions

1. 1 Combine vinegar, bell pepper, and habaneros in a blender; blend until smooth. Transfer pepper mixture to a large stockpot.
2. 2 Stir sugar, raspberries, and pectin into pepper mixture; bring to a boil. Cook and stir until smooth and sugar is dissolved, about 5 minutes.
3. 3 Inspect five 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack jam into hot, sterilized jars, filling to ¼ inch of top. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover, and process for 15 minutes.
6. 6 Transfer jars to a cloth-covered or wood surface, several inches apart. Cool.
7. 7 Press tops of each lid with a finger, ensuring that seals are tight (lids should not move up or down at all). Store in a cool, dark area.

By Chokolate911

Ingredients

• ✓ vinegar
• tomato
• apple
• peach
• onion
• celery
• pickling spice
• salt

Instructions

1. 1 Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.
2. 2 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack chutney in hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Store chutney in the refrigerator.

By Lucy Danylewich

Ingredients

• ✓ vinegar
• water
• pequin pepper
• garlic
• arbol pepper
• paprika
• onion flake
• salt
• water
• xanthan gum

Instructions

1. 1 Combine 1 cup water, vinegar, pequin peppers, garlic, arbol peppers, paprika, onion flakes, and salt in a small saucepan over medium heat; attach a thermometer to the saucepan. Cook until pepper mixture reaches and maintains 180 degrees F (82 degrees C) for 10 minutes; transfer to a blender and blend until smooth. Cool in the blender until room temperature, about 15 minutes.
2. 2 Combine 2 tablespoons cold water and xanthan gum in a small bowl; add to pepper mixture and blend 30 seconds. Transfer hot sauce to a sterilized airtight bottle. Store in the refrigerator for up to 9 months.

By Wolfehaus

Ingredients

• ✓ vinegar
• water
• vegetable oil
• garlic
• thyme
• italian seasoning
• poultry seasoning
• rosemary
• salt
• black pepper

Instructions

1. 1 Combine water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt, and ground black pepper in a medium bowl; mix well.

By Denyse

Ingredients

• ✓ vinegar
• yogurt
• tahini
• parsley
• lemon
• garlic
• paprika
• water
• cayenne pepper
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix yogurt, tahini, vinegar, parsley, lemon juice, garlic, paprika, water, cayenne pepper, and salt in a bowl until smooth.

By Reima

Ingredients

• ✓ vinegar
• water
• pickling lime
• cucumber
• white sugar
• pickling spice
• salt
• celery seed
• clove
• food coloring

Instructions

1. 1 Combine 2 gallons water and pickling lime in a large bowl; add cucumbers and soak, stirring often, for 24 hours.
2. 2 Drain cucumbers; thoroughly rinse under cold water. Fill a large bowl with ice water; add cucumbers and soak for 3 hours. Drain.
3. 3 Pour cold vinegar into a large pot; stir in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add cucumbers; set aside, 8 hours to overnight.
4. 4 Bring cucumber mixture to a boil; remove pot from the heat.
5. 5 Inspect 11 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack cucumber mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By ED

Ingredients

• ✓ vinegar
• milk
• chive
• parsley
• dill
• garlic powder
• onion powder
• basil
• black pepper
• paprika
• salt
• greek yogurt

Instructions

1. 1 Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup; let sit until sour and curdled, 5 to 10 minutes.
2. 2 Combine chives, parsley, dill, garlic powder, onion powder, basil, pepper, paprika, and salt in a small bowl. Mix in yogurt until smooth.
3. 3 Gradually stir sour milk into dressing to thin.

By Van Dana

Ingredients

• ✓ vinegar
• green tomato
• onion
• red bell pepper
• pickling salt
• brown sugar
• white sugar
• corn syrup
• cinnamon
• pumpkin pie spice
• clove

Instructions

1. 1 Layer tomatoes, onion, and bell peppers in a large bowl, seasoning each layer with pickling salt. Cover the bowl with plastic wrap; refrigerate for 4 to 5 hours.
2. 2 Transfer vegetables to a colander; rinse off salt under running water. Transfer vegetables to a pot with a lid; stir in vinegar, brown sugar, white sugar, corn syrup, cinnamon, pumpkin pie spice, and whole cloves. Bring to a boil, then reduce heat to medium, and simmer, uncovered, until vegetables are very soft, about 30 minutes. The tomatoes will start to turn pale.
3. 3 Press vegetables through a sieve, being sure to remove and discard all of the cloves. Cool ketchup completely. Store in a bottle in the refrigerator.

By Nadine

Ingredients

• ✓ vinegar
• water
• habanero pepper
• garlic
• serrano pepper
• white sugar
• salt
• black peppercorn
• pickling spice
• red pepper flakes
• cucumber
• dill

Instructions

1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Ingredients

• ✓ vinegar
• yellow squash
• onion
• red bell pepper
• green bell pepper
• salt
• sugar
• celery seed
• mustard seed
• canning jar
• lid
• ring

Instructions

1. 1 Place squash, onion, and bell peppers in a large bowl; sprinkle with salt and toss to coat. Set aside to drain for 1 hour. Discard liquid.
2. 2 Place sugar, vinegar, celery seeds, and mustard seeds in a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.
3. 3 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes, or the time recommended for your location.
6. 6 Remove the jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By mbrancherwife

Ingredients

• ✓ vinegar
• zucchini
• onion
• red bell pepper
• salt
• white sugar
• celery seed
• turmeric
• cornstarch
• canning jar
• lid
• ring

Instructions

1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Ingredients

• ✓ vinegar
• canning jar
• lid
• ring
• green tomato
• onion
• green bell pepper
• red bell pepper
• water
• white sugar
• mustard
• salt
• turmeric

Instructions

1. 1 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine green tomatoes, onions, and bell peppers in the bowl of a food processor; pulse until coarsely chopped. Transfer to a large bowl; pour boiling water over vegetable mixture and set aside for 20 minutes. Drain.
3. 3 Add vegetable mixture to a large pot over medium-high heat; stir in sugar, vinegar, mustard, salt, and turmeric to combine. Bring to a boil until vegetables are softened, about 10 minutes.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By AlyssaLibby