Type what you have

Ingredients

• ✓ cider vinegar
• olive oil
• sea salt
• black pepper
• field salad green
• hazelnut
• apple
• cheddar cheese

Instructions

1. 1 Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
2. 2 Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
3. 3 Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

By OregonSarah

Ingredients

• ✓ cider vinegar
• olive oil
• white sugar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ cider vinegar
• cranberry
• olive oil
• sugar
• kosher salt
• black pepper
• romaine lettuce
• belgian endive
• pear
• walnut
• gorgonzola cheese

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ cider vinegar
• sugar
• cornstarch
• salt
• mustard
• water
• green bean
• wax bean
• red kidney bean
• onion
• green pepper

Instructions

1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Ingredients

• ✓ cider vinegar
• chickpea
• cherry tomato
• feta cheese
• basil
• honey
• garlic
• red wine vinegar
• olive oil
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Ingredients

• ✓ cider vinegar
• cabbage
• sugar
• celery seed
• salt
• mayonnaise

Instructions

1. 1 Place cabbage in a large bowl.
2. 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
3. 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

By Catherine S

Ingredients

• ✓ cider vinegar
• tomato sauce
• curry powder
• paprika
• white sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

By nogoer

Ingredients

• ✓ cider vinegar
• sour cream
• mayonnaise
• horseradish
• mustard powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, horseradish, vinegar, mustard powder, and cayenne pepper together in a small bowl until well smooth and creamy. Season to taste with salt and pepper.

By CAROL46

Ingredients

• ✓ cider vinegar
• potato
• onion
• sugar
• mustard
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Put potatoes into a large bowl; add onion and stir.
3. 3 Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
4. 4 Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
5. 5 Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

By KFREESE

Ingredients

• ✓ cider vinegar
• butter
• brown sugar
• white sugar
• yellow mustard
• egg
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over low heat; remove from heat.
2. 2 Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.
3. 3 Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.

By Anna Murray

Ingredients

• ✓ cider vinegar
• white sugar
• water
• salt
• mustard seed
• celery seed
• cabbage
• celery
• green bell pepper
• pimento pepper

Instructions

1. 1 In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2. 2 In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

By Paula

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
• potato
• onion
• mayonnaise
• vegetable oil
• white sugar
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. 2 Whisk mayonnaise, vinegar, oil, sugar, parsley, salt, and pepper together in a large bowl. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

By Judy Blum Ryan

Ingredients

• ✓ cider vinegar
• canning jar
• lid
• ring
• sugar
• mint leaves
• water
• liquid pectin
• green food coloring

Instructions

1. 1 Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar, mint, water, and vinegar in a heavy-bottomed pot over medium-high heat; bring to a boil while stirring. Off heat, stir in pectin and food coloring. Return pot to heat; bring to a boil for 30 seconds. Strain mixture through 2 layers of damp cheesecloth into a bowl.
3. 3 Pour strained liquid into jars, filling to within ¼-inch of top. Run a knife or a thin spatula around insides of jars to remove air bubbles. Wipe 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 15 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 Brian E Nahodil

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
• bacon end
• white vinegar
• white sugar
• salt
• black pepper
• sour cream
• mayonnaise
• red onion
• parsley
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
3. 3 Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
4. 4 Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

By Momma Lisa

Ingredients

• ✓ cider vinegar
• potato
• mustard powder
• water
• bacon
• onion
• white sugar
• water
• celery
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

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
• raspberry
• white sugar

Instructions

1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

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
• brown sugar
• hot sauce
• molasses

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ cider vinegar
• lemon curd
• coconut oil
• garlic

Instructions

1. 1 Blend lemon curd, cider vinegar, coconut oil, and garlic in a blender until well mixed.

By Elizabeth Barajas

Ingredients

• ✓ cider vinegar
• vegetable oil
• egg
• salt
• poultry seasoning
• chicken thigh

Instructions

1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
4. 4 Bake chicken in the preheated oven for 30 minutes.
5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY