Type what you have

Ingredients

• ✓ white wine vinegar
• red onion
• salt
• sugar
• black peppercorn

Instructions

1. 1 Gather all ingredients.
2. 2 Pack onion slices into a sterilized 1-pint jar.
3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Ingredients

• ✓ white wine vinegar
• tomato
• red onion
• salt
• okra

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ white wine vinegar
• mayonnaise
• horseradish
• salt
• garlic powder

Instructions

1. 1 Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.

By France Cevallos

Ingredients

• ✓ white wine vinegar
• strawberry
• red onion
• white sugar
• avocado oil
• poppy seed

Instructions

1. 1 Place strawberries, red onion, vinegar, and sugar in a blender; slowly pour in avocado oil in a slow steady stream with the blender running until smooth and emulsified, 10 to 15 seconds. Add poppy seeds; pulse to combine.
2. 2 Transfer dressing to an airtight container; cover. Chill in the refrigerator before serving, 3 hours.

By cooks4eight

Ingredients

• ✓ white wine vinegar
• sugar
• salt
• pepper
• dill
• zucchini
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill.
3. 3 Add zucchini and green onions and mix well. Serve and enjoy.

By Barbara Sauermann

Ingredients

• ✓ white wine vinegar
• celery root
• rapeseed oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

By barbara

Ingredients

• ✓ white wine vinegar
• vegetable oil
• sugar
• ketchup
• salt
• worcestershire sauce
• onion

Instructions

1. 1 Add oil, vinegar, sugar, ketchup, salt, Worcestershire sauce, and onion to a large jar with a tight-fitting lid. Shake until sugar is dissolved. Refrigerate and shake well before using.

By Mary Ann Benzon

Ingredients

• ✓ white wine vinegar
• peach preserves
• horseradish
• ginger root
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ white wine vinegar
• egg
• water
• white sugar
• salt
• onion
• pickling spice

Instructions

1. 1 Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
2. 2 Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
3. 3 Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
4. 4 Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

By Tracy Mulder

Ingredients

• ✓ white wine vinegar
• vegetable oil
• white sugar
• salt
• poppy seed
• spinach
• strawberry

Instructions

1. 1 Blend oil, sugar, vinegar, and salt in a blender until smooth. Stir in poppy seeds.
2. 2 Place spinach and strawberries into a large bowl. Pour in dressing and toss to coat.

By Mona

Ingredients

• ✓ white wine vinegar
• ketchup
• water
• brown sugar
• sugar
• honey
• orange juice
• soy sauce
• mustard
• garlic powder
• black pepper
• cornstarch
• cayenne pepper

Instructions

1. 1 Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.

By Briana Falb-Joslin

Ingredients

• ✓ white wine vinegar
• radish
• water
• sugar
• salt
• star anise
• cumin seed
• black peppercorn

Instructions

1. 1 Place radish slices into a pint-sized jar with a lid.
2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Ingredients

• ✓ white wine vinegar
• olive oil
• mustard
• garlic powder
• salt
• black pepper
• cabbage

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
2. 2 Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
3. 3 Brush one side of the steaks with some of the oil mixture.
4. 4 Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

By France Cevallos

Ingredients

• ✓ white wine vinegar
• egg
• olive oil
• canola oil
• lemon juice
• mustard
• salt

Instructions

1. 1 Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
2. 2 Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
3. 3 Place a lid on the jar and refrigerate until use, for up to two weeks.

By Cheryl King

Ingredients

• ✓ white wine vinegar
• mayonnaise
• sugar
• hot pepper sauce
• bacon
• broccoli florets
• fruit and nut trail mix
• red onion

Instructions

1. 1 Mix together mayonnaise, sugar, vinegar, and hot sauce in a medium bowl until smooth. Set aside to allow sugar to dissolve into dressing.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
3. 3 Combine crumbled bacon, broccoli, trail mix, and red onion in a large serving bowl. Add dressing and toss thoroughly.

By Sharon Dyson-Demers

Ingredients

• ✓ white wine vinegar
• spinach
• strawberry
• vegetable oil
• white sugar
• sesame seed
• poppy seed
• paprika

Instructions

1. 1 Toss spinach and strawberries together in a large bowl.
2. 2 Whisk oil, sugar, vinegar, sesame seeds, poppy seeds, and paprika together in a medium bowl; pour over spinach and strawberries, and toss to coat.

By JerJer

Ingredients

• ✓ white wine vinegar
• bacon
• broccoli
• mozzarella cheese
• red onion
• mayonnaise
• white sugar

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
2. 2 Combine bacon, broccoli, mozzarella cheese, and onion in a bowl.
3. 3 Whisk mayonnaise, sugar, and vinegar in a small bowl until smooth and sugar dissolves; pour over broccoli mixture and toss to coat.

By Mark Simma

Ingredients

• ✓ white wine vinegar
• olive oil
• salt
• black pepper
• dijon mustard
• white sugar
• mint
• tomato

Instructions

1. 1 Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

By Shandeen Gemanis

Ingredients

• ✓ white wine vinegar
• white sugar
• egg
• water
• all-purpose flour
• butter
• mustard powder
• salad dressing

Instructions

1. 1 Combine sugar, eggs, vinegar, water, flour, butter, and mustard powder in a saucepan; cook over medium heat, stirring often, until mixture becomes thick and smooth. Cool.
2. 2 Combine dressing mixture with creamy salad dressing; mix well.

By Laura

Ingredients

• ✓ white wine vinegar
• sweet apple
• green bell pepper
• red onion
• kidney bean
• honey
• dijon mustard
• black pepper

Instructions

1. 1 In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

By GYMNAST9888

Ingredients

• ✓ white wine vinegar
• water
• margarine
• garlic salt
• worcestershire sauce
• black pepper
• hot sauce
• chicken breast

Instructions

1. 1 Whisk water, vinegar, butter, garlic salt, Worcestershire sauce, hot sauce, and black pepper together in a bowl; transfer to a large, resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in the center, about 10 minutes per side.

By Wendy Shirley

Ingredients

• ✓ white wine vinegar
• white wine
• shallot
• heavy cream
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley

Ingredients

• ✓ white wine vinegar
• cucumber
• onion
• white sugar
• lemon juice
• celery seed
• salt
• black pepper

Instructions

1. 1 Toss cucumbers, vinegar, chopped onion, sugar, lemon juice, celery seeds, salt, and black pepper in a bowl until combined; cover. Chill in the refrigerator, 4 hours.

By Karen Bush

Ingredients

• ✓ white wine vinegar
• olive oil
• honey mustard
• onion
• salt
• black pepper
• lemon juice
• white sugar

Instructions

1. 1 Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl.
2. 2 Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.

By Applekrisp

Ingredients

• ✓ white wine vinegar
• onion
• brown sugar
• cooking spray
• egg white
• egg
• gouda cheese
• prosciutto

Instructions

1. 1 Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
3. 3 Whisk egg whites and eggs in a large measuring cup.
4. 4 Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
5. 5 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Barb

Ingredients

• ✓ white wine vinegar
• cucumber
• watermelon
• red onion
• rice vinegar
• lime juice
• mint
• feta cheese

Instructions

1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Ingredients

• ✓ white wine vinegar
• mango
• red bell pepper
• red onion
• sugar
• olive oil
• avocado
• salt

Instructions

1. 1 Toss mango, bell pepper, onion, vinegar, sugar, and olive oil together in a bowl; gently fold in avocado. Season with salt.

By julie

Ingredients

• ✓ white wine vinegar
• bacon
• cauliflower
• broccoli
• sunflower seed
• red onion
• salad dressing
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Ingredients

• ✓ white wine vinegar
• egg yolk
• lemon juice
• mustard
• salt
• white sugar
• vegetable oil
• olive oil

Instructions

1. 1 Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• bacon
• broccoli
• red onion
• raisin
• almond
• mayonnaise
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
5. 5 Stir dressing into the salad until broccoli is evenly coated.
6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora