20 Tangy Vinegar Recipes Delicious

Ready to add a zesty twist to your meals? Vinegar isn’t just for salads anymore! From tangy marinades to refreshing drinks, our roundup of 20 Tangy Vinegar Recipes is here to inspire your next kitchen adventure. Perfect for home cooks looking to brighten up their dishes with a splash of acidity, these recipes promise deliciousness in every bite. Dive in and discover your new favorite way to enjoy vinegar!

Balsamic Vinegar Glazed Chicken

Transform your dinner game with this Balsamic Vinegar Glazed Chicken—juicy, tangy, and ridiculously easy. Trust us, your skillet’s about to become your best friend.

Ingredients

• 4 chicken thighs, skin-on
• A couple of tbsp of olive oil
• A splash of balsamic vinegar
• 2 tbsp of honey
• A pinch of salt and pepper
• 2 cloves of garlic, minced
• A handful of fresh rosemary

Instructions

1. Preheat your oven to 375°F—no guesswork, just crispy skin.
2. Heat olive oil in a skillet over medium-high. Sear chicken thighs skin-side down for 5 mins until golden. Flip, sear another 3 mins. Tip: Don’t crowd the pan; do batches if needed.
3. Whisk balsamic vinegar, honey, garlic, salt, and pepper in a bowl. Pour over chicken, coating evenly. Sprinkle rosemary on top.
4. Transfer skillet to oven. Bake for 20 mins until glaze is sticky and chicken hits 165°F internally. Tip: Baste halfway for extra flavor.
5. Let rest 5 mins before serving. Tip: The glaze thickens as it cools—patience pays off.

Serve this glazed masterpiece over a bed of creamy polenta or with roasted veggies. The chicken’s skin stays crackly, the meat stays tender, and the glaze? Absolutely addictive.

Apple Cider Vinegar Salad Dressing

Zesty and vibrant, this Apple Cider Vinegar Salad Dressing is your ticket to transforming boring greens into a crave-worthy bowl. **Shake up** your salad game with this tangy, sweet, and utterly simple dressing that’s ready in minutes.

Ingredients

• 1/2 cup of apple cider vinegar – the star of the show
• 1/3 cup of olive oil – extra virgin for the win
• A couple of tablespoons of honey – for that sweet kiss
• A splash of lemon juice – to brighten things up
• A pinch of salt and a grind of black pepper – because seasoning is key
• 1 clove of garlic, minced – for a little kick

Instructions

1. **Grab** a small bowl or a mason jar with a lid – your choice, but shaking is fun.
2. **Pour** in the apple cider vinegar, olive oil, honey, and lemon juice. If using a jar, screw the lid on tight; if a bowl, grab a whisk.
3. **Add** the minced garlic, salt, and pepper to the mix. Tip: Fresh garlic beats powdered any day for that punchy flavor.
4. **Shake** or whisk until everything’s well combined and the honey’s fully dissolved. Tip: If the honey’s being stubborn, warm it slightly before adding.
5. **Taste** and adjust the seasoning if needed. Remember, dressings should be bold – they’re coating your greens, after all.
6. **Drizzle** over your favorite salad immediately or store in the fridge for up to a week. Tip: The flavors meld beautifully overnight, making it even better the next day.

Delightfully tangy with a sweet backbone, this dressing clings to every leaf, ensuring each bite is packed with flavor. **Try it** on a kale and quinoa salad for a hearty, healthy meal that doesn’t skimp on taste.

Red Wine Vinegar Marinated Steak

Sizzle up your steak game with this bold, tangy twist. Marinate your cut in red wine vinegar for a punch of flavor that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs of your favorite steak (think ribeye or sirloin)
• A generous splash of red wine vinegar (about 1/2 cup)
• A couple of garlic cloves, minced
• A drizzle of olive oil (2 tbsp)
• A pinch of salt and freshly ground black pepper
• A sprinkle of dried oregano (1 tsp)

Instructions

1. In a bowl, whisk together the red wine vinegar, minced garlic, olive oil, salt, pepper, and oregano. Tip: Let the marinade sit for a few minutes to let the flavors meld.
2. Place the steak in a resealable bag or shallow dish and pour the marinade over it, ensuring it’s fully coated. Tip: For maximum flavor, marinate in the fridge for at least 2 hours, but no more than 8 to avoid the meat becoming mushy.
3. Preheat your grill or skillet to medium-high heat (about 400°F). Tip: A hot surface ensures a perfect sear.
4. Remove the steak from the marinade, letting excess drip off, and cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
5. Let the steak rest for 5 minutes before slicing against the grain. This keeps it juicy and tender.

Marvel at the steak’s juicy interior and crispy, flavorful crust. Serve it sliced over a bed of arugula or alongside roasted potatoes for a meal that’s anything but ordinary.

White Vinegar Pickled Vegetables

Snag that crunch with white vinegar pickled veggies—your fridge’s new MVP for adding zing to any meal, no fancy skills needed.

Ingredients

• 2 cups of water
• 1 cup of white vinegar
• a couple of tablespoons of sugar
• a splash of salt
• your pick of veggies (think cucumbers, carrots, and radishes), sliced thin
• a clove of garlic, smashed (because flavor)
• a pinch of red pepper flakes (optional, for heat)

Instructions

1. Grab a medium saucepan and combine water, white vinegar, sugar, and salt. Heat over medium until the sugar and salt dissolve, about 2 minutes—no need to boil.
2. Pack your sliced veggies and garlic into a clean jar. If you’re feeling spicy, toss in those red pepper flakes now.
3. Pour the warm vinegar mixture over the veggies until they’re completely submerged. Pro tip: Leave about ½ inch of space at the top to avoid overflow.
4. Seal the jar and let it cool to room temperature before popping it in the fridge. Patience pays off—wait at least 24 hours for peak pickleness.
5. Shake the jar gently once or twice during the first few hours to make sure every veggie gets a good soak.

Look at you, pickle pro! These tangy, crisp veggies are perfect for topping tacos, jazzing up sandwiches, or just snacking straight from the jar. The garlic and pepper flakes add a kick that’ll have you reaching for more.

Rice Vinegar Sushi Rice

Whip up the easiest Rice Vinegar Sushi Rice that’ll make your homemade rolls taste straight from the sushi bar. No fancy skills needed—just follow these steps.

Ingredients

• 2 cups of sushi rice
• A splash of rice vinegar
• A couple of tbsp of sugar
• A pinch of salt
• 2 cups of water

Instructions

1. Rinse the sushi rice under cold water until the water runs clear—this removes excess starch for perfect texture.
2. Combine the rinsed rice and 2 cups of water in a rice cooker. Hit start and let it work its magic. No rice cooker? A pot on low heat for 20 minutes works too.
3. While the rice cooks, mix a splash of rice vinegar, a couple of tbsp of sugar, and a pinch of salt in a small bowl. Microwave for 30 seconds to dissolve the sugar—this is your sushi vinegar.
4. Once the rice is done, transfer it to a large bowl. Drizzle the sushi vinegar over the hot rice.
5. Gently fold the vinegar into the rice with a cutting motion using a rice paddle or spatula. Fan the rice as you go to cool it down and give it that signature shine.
6. Cover the rice with a damp cloth until ready to use—this keeps it from drying out.

Cool and slightly sticky, this rice is the backbone of any sushi night. Try it in rolls, bowls, or even as a tangy side to grilled fish for a twist.

Sherry Vinegar Mushroom Sauce

Ready to level up your pasta game? This Sherry Vinegar Mushroom Sauce is a game-changer—rich, tangy, and packed with umami. Whip it up in minutes and watch it steal the show.

Ingredients

• 2 cups of sliced mushrooms (any kind you love)
• A splash of sherry vinegar (about 2 tbsp)
• A couple of garlic cloves, minced
• 1/4 cup of heavy cream
• A knob of butter (about 2 tbsp)
• A pinch of salt and freshly ground black pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and melt the butter until it’s foamy.
2. Add the mushrooms and a pinch of salt. Cook for 5 minutes until they start to brown. Tip: Don’t stir too much—let them get golden!
3. Toss in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Pour in the sherry vinegar and let it bubble for 30 seconds to reduce slightly.
5. Stir in the heavy cream and let the sauce simmer for 2 minutes until it thickens. Tip: If it’s too thick, add a splash of water to loosen it up.
6. Finish with a grind of black pepper and the chopped parsley.

Silky with a punchy vinegar kick, this sauce clings to pasta like a dream. Try it over grilled chicken or stir it into risotto for an extra flavor boost.

Champagne Vinegar Vinaigrette

Vibrant and versatile, this Champagne Vinegar Vinaigrette is your new go-to for dressing up any salad. Mix it in minutes, and watch it transform the mundane into magnificent.

Ingredients

• 1/2 cup of extra virgin olive oil
• 1/4 cup of champagne vinegar
• A squeeze of fresh lemon juice
• A teaspoon of Dijon mustard
• A pinch of salt
• A couple of cracks of black pepper
• A tiny drizzle of honey

Instructions

1. Grab a small bowl and whisk together the champagne vinegar, lemon juice, Dijon mustard, salt, pepper, and honey until well combined.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the vinaigrette. Tip: For a smoother emulsion, add the oil in a steady, thin stream.
3. Once all the oil is incorporated, give it a taste and adjust the seasoning if needed. Tip: If it’s too tangy, a bit more honey can balance it out.
4. Transfer the vinaigrette to a jar or bottle with a tight-fitting lid and shake well before each use. Tip: This vinaigrette gets better as it sits, so making it ahead is a win.

Here’s the deal: this vinaigrette is light, tangy, and just sweet enough to make your greens sing. Drizzle it over a crisp arugula salad or use it as a marinade for grilled veggies to impress at your next BBQ.

Malt Vinegar Fish and Chips

Forget everything you know about fish and chips—this malt vinegar version is a game-changer. Crispy, tangy, and utterly addictive, it’s the only recipe you’ll need this summer.

Ingredients

• 2 large russet potatoes, cut into thick fries
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup cold beer (the fizzier, the better)
• 2 cod fillets, about 6 oz each
• A generous splash of malt vinegar
• Oil for frying (peanut or canola works great)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. Pro tip: Use a thermometer to keep the temp steady.
2. Soak the cut potatoes in cold water for 30 minutes, then pat dry. This removes excess starch for extra crispiness.
3. Whisk together flour, baking powder, and salt in a bowl. Gradually stir in beer until the batter is smooth.
4. Dip each cod fillet into the batter, letting excess drip off, then fry for 4-5 minutes until golden brown. Don’t overcrowd the pot!
5. Fry the potatoes in batches for 3-4 minutes until crispy. Drain on paper towels and sprinkle with salt immediately.
6. Drizzle malt vinegar over the fish and chips right before serving. For an extra kick, serve with a side of tartar sauce.

Right out of the fryer, the fish is impossibly crispy, while the malt vinegar adds a punchy tang that cuts through the richness. Try serving it wrapped in newspaper for that authentic seaside vibe.

White Wine Vinegar Coleslaw

Transform your BBQ side game with this zesty twist on classic coleslaw. Tangy, crisp, and ridiculously easy to whip up, it’s the crunch your summer plate’s been missing.

Ingredients

• Half a head of green cabbage, shredded
• 1 large carrot, grated
• A couple of tbsp of white wine vinegar
• A splash of olive oil
• 1 tsp of sugar
• A pinch of salt and pepper

Instructions

1. Grab a large bowl and toss in the shredded cabbage and grated carrot.
2. Drizzle with a couple of tbsp of white wine vinegar and a splash of olive oil. Mix well to coat.
3. Sprinkle 1 tsp of sugar, a pinch of salt, and pepper over the top. Toss again until everything’s evenly dressed.
4. Let it sit for 10 minutes to soften slightly and soak up all the flavors.
5. Give it one final toss before serving to redistribute the dressing.

Expect a slaw that’s crunchy with a perfect balance of tang and sweetness. Serve it piled high on pulled pork sandwiches or as a bright side to grilled meats.

Raspberry Vinegar Dessert Sauce

Hit up your dessert game with this Raspberry Vinegar Dessert Sauce—bold, tangy, and ridiculously easy to whip up. Perfect for drizzling over ice cream or cheesecake, it’s a flavor bomb waiting to explode.

Ingredients

• 2 cups of fresh raspberries (or frozen if you’re in a pinch)
• A splash of apple cider vinegar (about 2 tbsp)
• Half a cup of sugar (because sweet and tangy is the dream team)
• A couple of tbsp of water (to get things moving)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Grab a medium saucepan and toss in the raspberries, vinegar, sugar, water, and salt. Heat it over medium until the sugar dissolves, about 3 minutes.
2. Once the sugar’s dissolved, crank the heat to medium-high and let it bubble away for 5 minutes. Stir occasionally to prevent sticking.
3. Tip: Use a potato masher to gently crush the raspberries for a smoother sauce, or leave it chunky if you’re into texture.
4. Strain the mixture through a fine mesh sieve into a bowl, pressing down to extract all that juicy goodness. Discard the seeds.
5. Tip: For a clearer sauce, don’t press too hard. A little patience goes a long way.
6. Pour the strained sauce back into the saucepan and simmer on low for another 2 minutes to thicken slightly.
7. Tip: If it’s too thick, add a tsp of water at a time until it’s just right.
8. Let it cool for 10 minutes before serving, or store it in a jar in the fridge for up to a week.

Silky with a punchy raspberry zing, this sauce is your secret weapon. Drizzle it over vanilla bean ice cream or swirl it into yogurt for a breakfast upgrade.

Herb Infused Vinegar Bread Dip

Get ready to dunk, drizzle, and devour—this herb-infused vinegar bread dip is your next party MVP. Grab that crusty loaf and let’s dive in.

Ingredients

• 1 cup of extra virgin olive oil
• a splash of balsamic vinegar
• a couple of garlic cloves, minced
• a handful of fresh basil, chopped
• a pinch of salt
• a dash of red pepper flakes

Instructions

1. In a medium bowl, combine 1 cup of extra virgin olive oil with a splash of balsamic vinegar.
2. Add a couple of minced garlic cloves and a handful of chopped fresh basil to the mix.
3. Sprinkle in a pinch of salt and a dash of red pepper flakes for that kick.
4. Whisk everything together until the herbs are evenly distributed. Tip: Let it sit for 10 minutes to let the flavors marry.
5. Give it a quick taste and adjust the salt or pepper flakes if needed. Tip: If you’re into a smoother texture, blend it briefly.
6. Serve immediately or store in the fridge for up to a week. Tip: Bring to room temperature before serving for the best flavor.

Just like that, you’ve got a dip that’s herby, tangy, and with just the right amount of heat. Perfect for tearing into with a warm baguette or drizzling over grilled veggies for an extra flavor punch.

Spicy Vinegar BBQ Sauce

Whip up a sauce that’s bold, tangy, and just the right kind of spicy. This Spicy Vinegar BBQ Sauce is your next grill game-changer—no fluff, just flavor.

Ingredients

• 1 cup of ketchup
• 1/2 cup of apple cider vinegar
• 1/4 cup of brown sugar, packed
• 2 tbsp of hot sauce (your favorite brand)
• 1 tbsp of Worcestershire sauce
• A splash of water
• A couple of garlic cloves, minced
• 1 tsp of smoked paprika
• 1/2 tsp of cayenne pepper

Instructions

1. Grab a medium saucepan and toss in the ketchup, apple cider vinegar, and brown sugar. Stir them together over medium heat until the sugar dissolves.
2. Add the hot sauce, Worcestershire sauce, and a splash of water to the mix. Keep stirring to blend everything smoothly.
3. Throw in the minced garlic, smoked paprika, and cayenne pepper. Stir well to make sure the spices are evenly distributed.
4. Let the sauce simmer on low heat for about 15 minutes, stirring occasionally. You’ll know it’s ready when it thickens slightly and the flavors meld together.
5. Tip: For a smoother sauce, blend it for a few seconds after cooking. Let it cool before using to let the flavors deepen.
6. Tip: Store in an airtight container in the fridge for up to two weeks. It gets better with time!
7. Tip: Brush it on grilled chicken during the last few minutes of cooking for a sticky, spicy glaze.

Amazingly versatile, this sauce packs a punch with its smoky heat and vinegar tang. Slather it on ribs, mix into pulled pork, or dunk your fries for an instant upgrade.

Vinegar Based Hot Sauce

Zesty and bold, this vinegar-based hot sauce is your next kitchen obsession. Whip it up in minutes and drizzle on everything.

Ingredients

• 1 cup of apple cider vinegar
• a handful of red chili peppers, stems removed
• a couple of garlic cloves, peeled
• a splash of water
• 1 tsp of salt
• a pinch of sugar

Instructions

1. Grab your blender and toss in the red chili peppers and garlic cloves.
2. Pour in the apple cider vinegar and a splash of water to help it blend smoothly.
3. Add the salt and a pinch of sugar to balance the heat.
4. Blend on high for about 2 minutes until the mixture is completely smooth. Tip: If it’s too thick, add another splash of water.
5. Strain the mixture through a fine mesh sieve into a clean bowl to remove any solids. Tip: Press down with a spoon to get all the liquid out.
6. Transfer the strained sauce into a clean bottle or jar. Tip: A funnel makes this step mess-free.
7. Let it sit in the fridge for at least an hour before using to let the flavors meld.

Mouthwatering and tangy, this sauce packs a punch with a smooth finish. Try it on tacos or mix into mayo for a spicy dip.

Vinegar and Honey Glazed Carrots

Fire up your taste buds with these sweet and tangy glazed carrots that’ll steal the spotlight at any dinner table. Perfectly caramelized with a sticky honey-vinegar glaze, they’re a side dish that packs a punch.

Ingredients

• A bunch of fresh carrots, peeled and sliced into sticks
• A couple of tablespoons of honey
• A splash of apple cider vinegar
• A pinch of salt
• A knob of butter
• A sprinkle of chopped parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the carrot sticks with honey, apple cider vinegar, and a pinch of salt in a bowl until they’re evenly coated. Tip: For extra flavor, let them marinate for 10 minutes.
3. Spread the carrots on the prepared baking sheet in a single layer. Dot with butter. Tip: Don’t overcrowd the pan to ensure they caramelize, not steam.
4. Roast for 20-25 minutes, flipping halfway, until the carrots are tender and the glaze is bubbly and slightly darkened. Tip: Keep an eye on them to prevent burning.
5. Garnish with chopped parsley before serving.

Glazed to perfection, these carrots offer a delightful crunch with a glossy, flavor-packed coating. Serve them alongside roasted meats or toss into a vibrant grain bowl for a sweet contrast.

Vinegar Braised Pork Belly

Vinegar braised pork belly is the melt-in-your-mouth magic you didn’t know you needed. **Transform** that fatty slab into a tangy, tender masterpiece with just a few pantry staples.

Ingredients

• 2 lbs pork belly, cut into 2-inch chunks
• A splash of vegetable oil
• 1 cup apple cider vinegar
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• A couple of garlic cloves, smashed
• 1 tsp black peppercorns
• 2 cups water

Instructions

1. **Heat** a splash of vegetable oil in a large pot over medium-high heat. Sear the pork belly chunks until golden brown on all sides, about 3 minutes per side. Tip: Don’t crowd the pot—work in batches if needed.
2. **Pour** in the apple cider vinegar, soy sauce, and water. Add the brown sugar, smashed garlic, and black peppercorns. Stir to combine.
3. **Bring** the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the pork is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate too quickly.
4. **Uncover** and increase the heat to medium. Let the sauce reduce until thick and glossy, about 15 minutes. Tip: Spoon the sauce over the pork occasionally for extra flavor.
5. **Remove** from heat and let it rest for 10 minutes before serving.

Unbelievably tender with a perfect balance of tangy and sweet. **Serve** it over steamed rice or slap it between two buns for a killer sandwich.

Vinegar Soaked Cucumber Salad

Ready to crunch into something refreshing? This vinegar-soaked cucumber salad is your go-to for a quick, tangy side. No fuss, all flavor—let’s dive in.

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp salt
• A couple of dashes of red pepper flakes
• A splash of sesame oil

Instructions

1. Grab those cucumbers and slice them thin—about 1/8 inch thick for the perfect crunch.
2. Whisk together the white vinegar, water, sugar, and salt in a bowl until the sugar dissolves. Pro tip: Warm the mixture slightly to speed up the dissolving process.
3. Toss the cucumber slices into the vinegar mix, ensuring they’re fully submerged. Let them soak for at least 30 minutes in the fridge. The longer, the tangier!
4. Drain the cucumbers but save that flavorful liquid—it’s gold for a quick pickle another day.
5. Finish with a splash of sesame oil and a couple of dashes of red pepper flakes for a subtle kick. Mix well.

Outcome? Crisp, vinegary cucumbers with a hint of sweetness and spice. Serve them chilled over grilled chicken or as a standalone snack for that perfect bite.

Vinegar Infused Beetroot Soup

Elevate your soup game with this tangy, vibrant Vinegar Infused Beetroot Soup—perfect for those who love a bold flavor punch without the fuss.

Ingredients

• 3 medium beetroots, peeled and diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• A splash of apple cider vinegar
• A couple of fresh thyme sprigs
• Salt, just a pinch
• Black pepper, a quick grind
• A dollop of sour cream for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Toss in the onion and garlic, sauté until they’re just golden—about 3 minutes.
2. Add the diced beetroots to the pot. Stir them around to get cozy with the onions and garlic.
3. Pour in the vegetable broth and add the thyme sprigs. Bring to a boil, then simmer for 20 minutes, or until the beetroots are tender when poked with a fork.
4. Remove the thyme sprigs. Blend the soup until smooth. Pro tip: Use an immersion blender for less mess and more convenience.
5. Stir in the apple cider vinegar, salt, and black pepper. Let it simmer for another 5 minutes to meld the flavors together.
6. Serve hot with a dollop of sour cream on top. Extra tip: A sprinkle of fresh dill adds a nice herby brightness.

Makes for a silky, rich soup with a delightful tang from the vinegar. Try serving it chilled on a hot day for a refreshing twist.

Vinegar and Mustard Potato Salad

Make your taste buds dance with this tangy, creamy Vinegar and Mustard Potato Salad. It’s the perfect sidekick for your summer BBQs, packing a punch with every bite.

Ingredients

• 2 lbs of baby potatoes, halved
• A splash of apple cider vinegar
• A couple of tbsp of whole grain mustard
• 1/4 cup of olive oil
• A pinch of salt and pepper
• A handful of fresh dill, chopped
• 1/2 cup of red onion, finely diced

Instructions

1. Boil the baby potatoes in salted water until fork-tender, about 10-12 minutes.
2. Drain the potatoes and while still warm, toss them with a splash of apple cider vinegar. Let them soak up the tanginess for 5 minutes.
3. In a small bowl, whisk together a couple of tbsp of whole grain mustard, 1/4 cup of olive oil, and a pinch of salt and pepper until smooth.
4. Add the finely diced red onion and chopped fresh dill to the potatoes.
5. Pour the mustard dressing over the potato mixture and gently toss to coat every piece evenly.
6. Chill in the fridge for at least 30 minutes to let the flavors meld together beautifully.

Vibrant and zesty, this potato salad is a texture dream with creamy potatoes and crunchy onions. Serve it on a bed of greens for an extra fresh twist or alongside grilled meats for the ultimate summer feast.

Vinegar Marinated Grilled Shrimp

Just when you thought shrimp couldn’t get any better, we’re throwing it on the grill after a tangy vinegar bath. This dish? A total game-changer for your summer BBQs.

Ingredients

• 1 lb large shrimp, peeled and deveined
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/4 cup apple cider vinegar
• 1 tbsp honey
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. In a bowl, whisk together the minced garlic, olive oil, apple cider vinegar, honey, red pepper flakes, and salt until well combined.
2. Add the shrimp to the marinade, ensuring each piece is fully coated. Let it sit in the fridge for at least 30 minutes—trust us, it’s worth the wait.
3. Preheat your grill to medium-high heat, about 375°F. This is the sweet spot for getting those perfect grill marks without overcooking.
4. Thread the shrimp onto skewers for easy flipping. If using wooden skewers, soak them in water for 10 minutes first to prevent burning.
5. Grill the shrimp for 2-3 minutes per side. You’ll know they’re ready when they turn pink and slightly charred at the edges.
6. Let them rest for a minute off the heat. This keeps them juicy and lets the flavors settle.

Light, smoky, and with just the right amount of tang, these shrimp are begging to be the star of your next outdoor feast. Serve them over a crisp salad or alongside grilled veggies for a meal that screams summer.

Vinegar Sweetened Strawberry Jam

Ditch the store-bought stuff—this Vinegar Sweetened Strawberry Jam is your new go-to for a tangy twist on the classic. Perfect for spooning over pancakes or gifting in cute jars, it’s a game-changer with just the right balance of sweet and sharp.

Ingredients

• 4 cups of fresh strawberries, hulled and chopped
• 1 cup of granulated sugar
• A splash of apple cider vinegar
• A couple of tablespoons of lemon juice
• 1 teaspoon of vanilla extract

Instructions

1. Grab a heavy-bottomed pot and toss in the strawberries, sugar, and apple cider vinegar. Stir to combine.
2. Turn the heat to medium and let the mixture simmer for about 20 minutes, stirring occasionally to prevent sticking.
3. Once the strawberries have broken down, add the lemon juice and vanilla extract. Stir well.
4. Keep simmering for another 10 minutes, or until the jam thickens. Pro tip: To test if it’s ready, place a small amount on a cold plate—if it gels, you’re golden.
5. Remove from heat and let it cool slightly before transferring to jars. Another pro tip: Sterilize your jars first to keep the jam fresh longer.
6. Seal the jars while the jam is still warm to create a vacuum seal. Final pro tip: Label your jars with the date so you know when you made this batch of goodness.

Keep it chunky or blend it smooth—this jam’s versatile texture is all yours. The vinegar adds a unexpected zing that makes it stand out from the usual sweet spreads. Try it on a cheese board for a surprising pop of flavor.

Conclusion

We hope these 20 tangy vinegar recipes inspire your next kitchen adventure! Each dish offers a unique blend of flavors that can elevate any meal. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for more delicious ideas. Happy cooking!