Type what you have

Ingredients

• ✓ malt vinegar
• soy sauce
• water
• sugar
• garlic
• cilantro
• habanero pepper

Instructions

1. 1 Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
2. 2 Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.

By Chris Breese

Ingredients

• ✓ malt vinegar
• yukon gold potato
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 2 baking sheets in the oven and heat for about 10 minutes.
2. 2 Toss sliced potatoes in a bowl with olive oil, salt, and pepper.
3. 3 Remove baking sheets from the oven and arrange potato slices on top in a single layer.
4. 4 Bake in the preheated oven until potatoes are golden on the bottom, about 30 minutes. Remove from oven, drizzle with vinegar, and serve immediately.

By Kat

Ingredients

• ✓ malt vinegar
• pearl onion
• salt
• pickling spice
• chile pepper
• garlic
• bay leaf

Instructions

1. 1 Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
2. 2 Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
3. 3 Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

By AUSSIEMUM1

Ingredients

• ✓ malt vinegar
• kale
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs.
3. 3 Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb.
4. 4 Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap.
5. 5 Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.

By Soup Loving Nicole

Ingredients

• ✓ malt vinegar
• tomato sauce
• barbecue sauce
• worcestershire sauce
• mustard
• brown sugar
• lamb chop

Instructions

1. 1 In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).

By SARAH1984

Ingredients

• ✓ malt vinegar
• cooking spray
• olive oil
• seafood seasoning
• onion powder
• hot sauce
• garlic powder
• russet potato
• sea salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil; spray with cooking spray.
2. 2 Mix oil, seafood seasoning, onion powder, hot sauce, and garlic powder together in a bowl.
3. 3 Cut potatoes into spirals using a spiralizer fitted with a large shredder blade; snip long spirals into smaller lengths.
4. 4 Place potatoes into a large bowl; drizzle with oil mixture. Toss until potatoes are evenly coated.
5. 5 Spread coated potatoes in a single layer onto the baking sheets, leaving 1/4-inch of space between potato spirals.
6. 6 Bake in the preheated oven until bottom of potatoes are browned, 8 to 9 minutes. Flip potatoes with a spatula. Bake until potatoes are browned and crisp on top, about 6 minutes.
7. 7 Sprinkle malt vinegar and sea salt over potatoes.

By lutzflcat

Ingredients

• ✓ malt vinegar
• roma tomato
• cucumber
• green bell pepper
• yellow onion
• white sugar
• olive oil
• black pepper
• salt
• garlic
• kalamata olive
• feta cheese

Instructions

1. 1 Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
2. 2 Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

By apak

Ingredients

• ✓ malt vinegar
• raspberry jam
• brown sugar
• worcestershire sauce
• tomato sauce
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

By Bernard Montgomerie

Ingredients

• ✓ malt vinegar
• beet
• vegetable oil
• onion
• flour
• chicken broth
• brown sugar
• salt
• pepper

Instructions

1. 1 Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
2. 2 Heat oil in a large skillet over medium heat. Sauté onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

By Fast Wellies

Ingredients

• ✓ malt vinegar
• red chile pepper
• sesame oil
• garlic
• kosher salt
• fish sauce
• brown sugar
• soy sauce
• lime juice
• cilantro
• green onion

Instructions

1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Ingredients

• ✓ malt vinegar
• apple
• water
• tomato
• onion
• white sugar
• sultana raisin
• curry powder
• salt
• mustard seed
• cayenne pepper
• garlic

Instructions

1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Ingredients

• ✓ malt vinegar
• barbecue sauce
• mushroom
• tomato
• onion
• brown sugar
• garlic
• salt
• black pepper
• water
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine barbeque sauce, mushrooms, tomatoes, onion, brown sugar, garlic, vinegar, salt, and black pepper in a food processor or blender; pulse until mixture is blended but still chunky. If the mixture is too thick, add water.
3. 3 Arrange pork chops in a baking dish and cover with barbeque sauce mixture; cover with aluminum foil.
4. 4 Bake in the preheated oven until pork is very tender, about 3 hours. Shred pork with 2 forks.

By Byson0305

Ingredients

• ✓ malt vinegar
• salt
• water
• pearl onion
• brown sugar
• flour
• curry powder
• turmeric
• mustard powder
• ginger
• allspice

Instructions

1. 1 Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
2. 2 Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
3. 3 Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

By Kiwi Scotty

Ingredients

• ✓ malt vinegar
• red onion
• red bell pepper
• scotch bonnet chile pepper
• papaya
• garlic
• mustard powder
• white sugar
• white wine
• water
• lemon juice
• yellow mustard

Instructions

1. 1 Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
2. 2 Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

By RogerB

Ingredients

• ✓ malt vinegar
• cauliflower
• onion
• carrot
• cucumber
• green bean
• salt
• all-purpose flour
• curry powder
• turmeric
• mustard
• ground ginger
• white sugar

Instructions

1. 1 Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
2. 2 The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
3. 3 Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
5. 5 Pack picalilli 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 spills. 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 5 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
8. 8 Leave for 1 month, to allow picalilli to mature, before eating.

By Tomsmum

Ingredients

• ✓ malt vinegar
• chicken breast
• buttermilk
• cornflake
• cornmeal
• garlic powder
• paprika
• cooking spray
• sea salt
• mayonnaise
• dill
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
2. 2 Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
3. 3 Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
4. 4 Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
5. 5 Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
6. 6 While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
7. 7 Drizzle remaining vinegar evenly over chicken "wings." Serve immediately with dipping sauce.

By jeknudson

Ingredients

• ✓ malt vinegar
• chicken wing
• red wine vinegar
• catalina salad dressing
• hot pepper sauce
• chili powder
• cayenne pepper
• black pepper
• garlic
• oregano
• horseradish
• all-purpose flour
• chili powder
• peanut oil
• hot pepper sauce

Instructions

1. 1 In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
2. 2 Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
3. 3 Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.

By Heath Giles

Ingredients

• ✓ malt vinegar
• tart apple
• prune plum
• onion
• white sugar
• salt
• worcestershire sauce
• garlic
• ginger
• nutmeg
• allspice
• cayenne pepper
• canning jar
• lid
• ring

Instructions

1. 1 Place apples, plums, and onions into the bowl of a food processor, working in batches; pulse until fine. Transfer ground fruit and onions to a large pot; stir in malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until well combined. Bring to a simmer over low heat until brown and thickened, 3 to 4 hours.
2. 2 Inspect 15 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brown sauce is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack sauce 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.
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 jars from stockpot; place on 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 luvz2cook

Ingredients

• ✓ malt vinegar
• salt
• black pepper
• cumin
• paprika
• italian seasoning
• garlic powder
• chicken breast
• cream of mushroom soup
• salad dressing
• parmesan cheese
• all-purpose flour
• sour cream
• angel hair pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture; place in the slow cooker.
3. 3 Stir cream of mushroom soup, Italian dressing, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
4. 4 Cook on Low for 6 hours.
5. 5 Shred chicken into chunks in the slow cooker using 2 forks. Stir in sour cream until just heated through.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
7. 7 Serve chicken and sauce over angel hair pasta.

By Catherine

Ingredients

• ✓ malt vinegar
• vegetable oil
• potato
• cauliflower
• onion
• garlic
• curry powder
• ground ginger
• red lentil
• tomato
• vegetable stock
• mango chutney
• salt
• pepper
• parsley

Instructions

1. 1 Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

By DARKSTORM406

Ingredients

• ✓ malt vinegar
• yogurt
• vegetable oil
• salt
• pepper
• mixed spice
• cardamom
• chicken thigh
• tahini
• yogurt
• garlic
• lemon juice
• olive oil
• parsley
• salt
• pepper
• tomato
• onion
• lettuce
• pita bread

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ malt vinegar
• worcestershire sauce
• ketchup
• mustard
• barbecue sauce
• barbecue glaze
• bread crumb
• sausage
• ground beef
• black pepper
• garlic powder
• salt
• meatloaf seasoning mix
• soy sauce
• sriracha sauce
• parmesan cheese
• ketchup
• mustard
• barbecue sauce
• onion
• egg
• chunky salsa

Instructions

1. 1 Stir salsa, eggs, onion, ¼ cup barbecue sauce, ¼ cup mustard, ¼ cup ketchup, Parmesan cheese, Sriracha sauce, soy sauce, malt vinegar, meatloaf seasoning mix, salt, garlic powder, and black pepper together in a large bowl; stir in beef and sausage until thoroughly mixed. Add enough bread crumbs to bring meatloaf mixture together.
2. 2 Line a container with plastic wrap with several inches overhang; pack meatloaf mixture into the container. Refrigerate until set, 3 to 4 hours.
3. 3 Preheat a smoker to 250 degrees F (121 degrees C) and add wood chips according to manufacturer's directions.
4. 4 Line a wire rack with aluminum foil; place in an aluminum foil-lined cake pan. Lift meatloaf onto the prepared rack using the plastic wrap overhang; discard plastic wrap.
5. 5 Smoke meatloaf until no longer pink in the center, about 3 hours.
6. 6 Combine barbecue glaze, 2 tablespoons barbecue sauce, 2 tablespoons mustard, 2 tablespoons ketchup, and Worcestershire sauce in a small bowl; baste meatloaf with topping.
7. 7 Continue smoking until an instant-read thermometer inserted into center reads 185 degrees F (85 degrees C), 1 to 2 hours more.

By TUBB