ater, 2 1/2 cups white vinegar and the 2 1/2
In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
edium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy
our milk, add 1 teaspoons white vinegar to the measuring cup before
br>In saucepan heat the vinegar and salt, stir until dissolved
riends like, you can infuse vinegar with mild long peppers, spicier
umps remain.
Mix the vinegar with 1 cup of water
Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
Heat the wine or white vinegar to just below the boiling point.
Fill the jar with the vinegar, and cap tightly.
Allow to stand 3 to 4 weeks.
Strain vinegar, discarding basil and garlic.
Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
Seal tightly.
Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.
ith wire wisk.
Add vinegar and mustard, salt and sugar
Put into a bottle the rosemary sprigs and, if desired, fresh lemon thyme sprigs.
Add whole black peppercorns and fill with white vinegar.
owl mix baking soda and vinegar. Add to batter. Pour into
sing half distilled white vinegar and half rice vinegar or white wine vinegar.
You
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.
f water and 4 tablespoons white vinegar to keep them from darkening
Beat in the vanilla extract, vinegar and cornstarch.
Divide the
Combine corn, onions, peppers, celery, cider vinegar, 1 3/4 cup white vinegar, sugar, mustard powder, mustard seeds, turmeric and cloves in a large saucepan. Bring to a boil then reduce heat and simmer for 45 mins, stirring occasionally, or until mixture thickens slightly. Whisk together cornstarch and remaining vinegar then add to corn mixture and stir until mixture boils and thickens.
ushrooms, Chili Garlic Sauce and white pepper. Simmer for 5 minutes
easuring cup and add the vinegar or lemon juice to the
oak Chicken in Water and white vinegar for 10 minutes. Rinse well
lightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano