Soak sliced cukes 12 hours in lime water (1 cup to 2 gallons). Rinse several times removing lime.
Cover in ice water 3 hours; drain
well.
Dissolve sugar and salt in Heinz vinegar; add spice bag and boil.
Pour hot syrup over pickles; let soak overnight.
1/2 cup distilled white vinegar (Heinz), 1 tablespoon minced onion flakes
owl mix baking soda and vinegar. Add to batter. Pour into
Saute tomato, celery, pepper and onion in oil until tender-crisp.
Stir in ketchup, vinegar, sugar, basil, salt, pepper and Tabasco sauce.
Cook over low heat for 5 minutes. Cover and chill thoroughly.
Spoon tomato relish over beans and garnish with fresh basil.
Brown chops in skillet with oil and remove.
Drain reserving 2 teaspoons.
Saute eggplant, onion, celery and garlic.
Stir in ketchup, water, olives, capers, vinegar, salt, oregano, basil and pepper.
Cover and simmer 10 minutes.
Return chops to skillet and cook until chops are done, turning once.
Serve with rice pilaf and garlic bread.
Slice beef into 1/2-inch strips.
Heat oil in large skillet. Brown beef and remove.
In same skillet, saute onion and garlic adding more oil if necessary.
Stir in ketchup, water, vinegar, bay leaf, salt, cinnamon, nutmeg, pepper, cloves and raisins.
Add browned beef, cover and simmer 1 hour or until beef is tender. Discard bay leaf.
Serve over noodles or rice.
Place the tarragon in a clean glass jar.
Heat the vinegar to just under the boil.
Pour over the tarragon.
Leave to cool without covering the jar.
If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
Leave the jar of vinegar in a dark, dry place for two weeks.
Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
Cap and use for recipes calling for tarragon vinegar.
Combine
vinegar,
sugar and salt in saucepan, stirring until sugar
dissolves.
Bring to a boil.
(If you desire, add ajinomoto when
liquid
becomes clear.) You can make a larger \"batch\" at a time and keep it on hand, making it handy to make sushi,
inari, maze-gohan, California roll, etc., frequently. The \"su\"
is
also very
good to make \"sunomono\" or for other salads.
oney. Add the apple cider vinegar is using(this may help
Place vinegar, sugar and mandarin peel in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Cool and store in covered container.
Use as you would for any recipe calling for vinegar.
This mandarin vinegar adds zest to your recipes and also makes a delightful and unusual hostess gift.
Yields 1 quart.
large pot, combine white vinegar, malt vinegar, tomato paste, second 1
2 1/2 cups white vinegar and the 2 1/2
o pan. Add carrots and vinegar. Cook stirring for 2 minutes
round.
Add the broth, vinegar, bay leaves, and herbs.
ou desire.
Heat the vinegar, not to boiling, and pour
eaf). Stir in the balsamic vinegar and
Adjust an oven
Put the 2 cups of salt in 1 gallon of water and boil.
Pour over cucumbers while hot.
Let stand 5 days.
Wash off.
Add the alum to 1 gallon water and boil.
Pour over cucumbers.
Let stand 24 hours.
Take out; wash in boiling water.
Drain good.
Add sugar and vinegar; boil this.
Pour over cucumbers.
Let stand 24 hours. Second day, drain vinegar off and reheat.
Put cucumbers in jars and seal in water bath 5 minutes.
Grate your Asaigo cheese.
Pour on a plate with a lip, both oils, Balsamic vinegar oil and EVOO.
Add Parmigiano cheese and grated Asaigo cheese. Mix with a fork. Apply to bread or crackers.
We had this last night for New Years Eve. Very light and different. Taken from a Wegmans' add with recipes.
Drain beets reserving 3/4 cup liquid.
Combine beet liquid with vinegar and next 4 ingredients in saucepan.
Bring to boil; pour over beets.
Refrigerate overnight in covered bowl.
Onion may be added just before serving.
Makes 4 to 6 servings.
Put cucumbers that were washed into a quart jar with a piece of dill in each jar.
Put in the salt, sugar and vinegar.
Fill with water to top of jar to 1/2-inch of top.
Clean top of jar and place jar cap on tight and place jars into kettle of cool water so jars are covered over the top.
Bring to boiling point and pickles will turn color.
Take jars out and tighten tops, if necessary.
This recipe makes only one quart.