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Air Fryer Salt and Vinegar Potato Chips
Appetizer American

Air Fryer Salt and Vinegar Potato Chips

3.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Candied Dill Pickles
Snack American

Candied Dill Pickles

4.5

Prep
10 min
Cook
Total
10090 min

Instructions

  1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
  2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

4-Ingredient Strawberry Vinaigrette
Pantry American

4-Ingredient Strawberry Vinaigrette

4.9

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine strawberry purée, vinegar, and honey in a mini blender; blend until smooth. Pour into a glass container; stir in poppy seeds.
  2. 2 Set aside at room temperature for flavors to meld, about 1 hour, then refrigerate.

By Bren

Uncle Earl's NC BBQ Sauce
American

Uncle Earl's NC BBQ Sauce

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

By CarolinaDarlin

St. Louis Pork Steaks
American

St. Louis Pork Steaks

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-low heat and lightly oil the grate.
  2. 2 Season both sides of pork steaks with some of the seasoned salt and pepper. Combine vinegar and water in a large bowl and stir in remaining salt and pepper.
  3. 3 Place pork steaks on the preheated grill. Cook and baste with vinegar mixture on both sides of steaks during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Discard remaining vinegar mixture.

By Marcus Chavers

Paul's Southern California BBQ Sauce
American

Paul's Southern California BBQ Sauce

4.2

Prep
10 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the apple cider vinegar in a medium saucepan, and bring to a boil. Mix in the ketchup, onion, garlic, dry mustard, chili powder, seasoning salt, and cayenne pepper. Stir in the brown sugar. Cook, stirring often, 10 to 15 minutes.
  2. 2 Reduce heat, and, stirring occasionally, allow the mixture to simmer about 45 minutes, until thickened. Cool before serving.

By Paul

Instant Pot Ribs
Dinner American

Instant Pot Ribs

4.5

Prep
10 min
Cook
25 min
Total
50 min

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

TikTok Candied Kielbasa Bites
Snack American

TikTok Candied Kielbasa Bites

4.2

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat your oven to 350 degrees F (175 degrees C).
  2. 2 Cut kielbasa into 3 to 4 large sections, then each section in half lengthwise. Slice each section into half moons about a half-inch long.
  3. 3 Combine brown sugar, mustard, vinegar, and pepper in a medium saucepan. Set over low heat and cook, stirring, until the sugar has dissolved completely. Stir in kielbasa.
  4. 4 Line a sheet pan with parchment paper. With a slotted spoon, transfer the kielbasa pieces from the pot and spread evenly over the parchment paper. Set aside leftover sauce in the pot.
  5. 5 Bake for 15 minutes.
  6. 6 Remove from oven, then carefully lift up the parchment paper and funnel kielbasa pieces back into the pot of sauce. Stir to coat again.
  7. 7 Repeat the process of putting the kielbasa pieces back on the parchment-lined sheet pan. Bake for another 15 minutes.
  8. 8 Transfer to a serving platter and serve with toothpicks.

By Allrecipes Editorial Team

Red and Green Christmas Jalapeno Jelly
Side Dish American

Red and Green Christmas Jalapeno Jelly

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
  2. 2 In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
  3. 3 Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
  4. 4 Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
  5. 5 Enjoy!

By MARBALET

Dehydrated Beet Chips
Appetizer American

Dehydrated Beet Chips

3.9

Prep
20 min
Cook
Total
510 min

Instructions

  1. 1 Peel and slice beets as thinly as possible with a sharp knife or mandoline.
  2. 2 Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
  3. 3 Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
  4. 4 Dehydrate according to manufacturer's instructions, 8 to 12 hours.

By cameal

Pulled Pork Finishing Sauce
Dinner American

Pulled Pork Finishing Sauce

5.0

Prep
5 min
Cook
5 min
Total
10 min

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

Buryl's Ice Box Pickles
Side Dish American

Buryl's Ice Box Pickles

4.0

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Toss cucumbers, onion, and salt together in a bowl; let stand 2 hours. Drain thoroughly.
  2. 2 Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until sugar dissolves, 5 to 10 minutes. Cool completely.
  3. 3 Pour vinegar mixture over cucumbers and onion; toss to coat. Transfer to large resealable plastic freezer bags; store in the freezer.

By bhoff

Red Beet Eggs for a Crowd
Snack American

Red Beet Eggs for a Crowd

4.8

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
  2. 2 Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
  3. 3 Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

By tam dewitt

Instant Pot BBQ Rib Tips
Dinner American

Instant Pot BBQ Rib Tips

5.0

Prep
5 min
Cook
60 min
Total
80 min

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

Summertime Sweet Pickles
Pantry American

Summertime Sweet Pickles

4.6

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
  4. 4 Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

By LIZ1888

Sweet and Sour Pickled Beets
Pantry American

Sweet and Sour Pickled Beets

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine beet liquid, vinegar, sugar, cloves, cinnamon, and salt in a medium saucepan; stir to dissolve sugar, then bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add beets; simmer 5 minutes more.
  2. 2 Transfer beets to a clean jar using tongs; pour cooking liquid over beets to cover. Seal the jar; cool to room temperature. Refrigerate until ready to serve.

By RunnerGirl76

Best Gluten-Free Pie Crust
Pantry American

Best Gluten-Free Pie Crust

4.5

Prep
25 min
Cook
Total
70 min

Instructions

  1. 1 Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
  2. 2 Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
  3. 3 Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
  4. 4 Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
  5. 5 Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
  6. 6 Fill and bake as directed in your pie recipe.

By Buckwheat Queen

Hot Pepper Jelly
Pantry American

Hot Pepper Jelly

4.7

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
  3. 3 Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.
  4. 4 Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
  5. 5 Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
  6. 6 Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
  7. 7 Serve and enjoy!

By Wendy

Maui Onion Dressing
American

Maui Onion Dressing

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the onion, garlic and papaya seeds in the container of a blender or food processor. Blend until smooth. Add the sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended in. Set to low speed and pour in the vegetable oil in a thin stream. Chill and serve with fresh salad greens.

By dewny dewny