#3920 - German Red Cabbage

(by Shirley McNevich)

2 TBSP butter
5 cups shredded red cabbage
1 cup thinly sliced green apples
1/3 cup apple cider vinegar
3 TBSP water
1/4 cup white sugar
2 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cloves
1 onion (sliced; rings separated)

In a Dutch oven add butter, shredded cabbage, sliced onions, sliced apples, white sugar, water, vinegar, salt, pepper and ground cloves--cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer (with tilted lid) for 2 hours (stirring mixture every 15-20 minutes).

#3914 - Vinegar Tuna Salad

(by Shirley McNevich)

1 - 6oz. pouch/can albacore tuna (drained and flaked)
1 - 7oz. can light tuna in water (well drained, then flaked)
1 TBSP olive oil
4 TBSP balsamic vinegar (or apple cider vinegar if you wish)
a dash of salt (if needed)
fresh ground black pepper (optional; your choice of amount)
1 celery rib (chopped)
1 hard boiled egg (chopped)

Refrigerate both types of tuna in their original packaging overnight. The next day, into a bowl flake the albacore tuna and light tuna. Add the olive oil, vinegar, salt, pepper, chopped celery and chopped eggs--stir to mix. Note: if you're not a vinegar fan, you won't like this recipe at all.

#3868 - Green Bean Vinegar Casserole

(by Shirley McNevich)

12 slices bacon
2lbs. fresh green beans OR 2lbs. canned green beans (drained)
1 1/2 onions (chopped)
6 TBSP apple cider vinegar (more if you wish)
1 tsp. salt

Cut the bacon slices into bite sized pieces and place them in a skillet--cook/stir over medium heat until bacon is browned. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain. Leave the bacon drippings in the skillet. If using fresh green beans, snip off/discard the ends, then cut the green beans into 2" pieces. Place the green beans in a pot with 1 tsp. salt and cover them with water--bring to a boil over medium heat and cook 8-10 minutes or until crisp tender. Drain the green beans and place them in a greased 2qt. casserole dish. If using canned green beans, place the drained green beans into the greased casserole dish and sprinkle them with salt (to your taste). To the bacon drippings in the skillet add the the chopped onions--cook/stir over medium heat until tender. Use a slotted spoon to remove the chopped onions and sprinkle them over the green beans. Spread the bacon pieces over the onions. To the drippings left in the skillet add the cider vinegar--cook/stir just until hot while scraping the skillet to get any leftover browned bits into the vinegar. Drizzle the hot vinegar over the top of the casserole. Cover the casserole and refrigerate overnight. The next day, set the casserole on the counter until room temperature, then bake UNcovered at 350 degrees for 35-45 minutes or until heated through.

#3866 - Pickled Cherry Tomatoes

(by Shirley McNevich)

cherry tomatoes (enough to fill 3 pint sized glass canning jars)
fresh dill
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 TBSP salt
2 TBSP white sugar
4 garlic cloves (halved)
6 peppercorns
chopped onions (optional)

Remove stems and wash the cherry tomatoes. DO NOT peel the cherry tomatoes or you will end up with a mushy mess. Use a sharp kabob skewer to poke 3-4 holes into a cherry tomato, then place it in one of the jars. Repeat with all cherry tomatoes. Add some fresh dill to the top of the tomatoes in each jar. Optional--add some chopped onions to each jar. In a saucepan add the cider vinegar, water, white sugar, salt, halved garlic cloves and peppercorns--cook/stir over medium heat until boiling. Once boiling, cook for 3 minutes. Remove from heat--cool to room temperature. Pour the vinegar mixture into each jar--enough to cover all tomatoes. Screw on the lids tightly and refrigerate them for at least 1 day before eating. When serving, you can remove the garlic pieces and any leftover large peppercorns.

#3764 - Stovetop BBQ Sauce

(by Shirley McNevich)

2 cups Heinz ketchup
1 cup water
1/2 cup apple cider vinegar
5 TBSP Domino's dark brown sugar (packed)
5 TBSP white sugar
1/2 TBSP fresh ground black pepper
1/2 TBSP onion powder
1/2 TBSP ground mustard
1 TBSP lemon juice
1 TBSP Worcestershire sauce

In a heavy saucepan add ketchup, water, cider vinegar, brown sugar, white sugar, pepper, onion powder, ground mustard, lemon juice and Worcestershire sauce--stir well. Place saucepan over medium heat--cook/stir until boiling. Once boiling, reduce heat to simmer--simmer for 75 minutes or until thick (stirring frequently). Taste--adjust seasonings as necessary. Recipe may be doubled.

#3686 - Sweet and Sour Pork Chops

(by Shirley McNevich)

1 TBSP canola oil
4 pork chops
1 red onion (sliced)
2 garlic cloves (minced)
1/4 cup apple cider vinegar
1 TBSP soy sauce
1 TBSP honey
salt
pepper

Salt and pepper both sides of each pork chop (to your taste). In a skillet over medium heat add canola oil. When oil is hot, add pork chops--cook both sides of each pork chop until browned, then place them on a plate but leave the drippings in the skillet. To the drippings in the skillet add sliced onions and minced garlic--cook/stir until onions are soft. Add cider vinegar, soy sauce and honey--stir well. Place the pork chops back into the skillet--cover the skillet and turn heat back to simmer. Simmer the pork chops until pork chops are done (no longer pink inside). Place pork chops on plates and cover with the onion mixture.

#3593 - Sweet and Sour Poppy Dressing

(by Shirley McNevich)

1 1/3 cups apple cider vinegar
1/2 cup honey
1 1/3 TBSP poppy seeds
2 tsp. salt
1 tsp. fresh ground black pepper
2 2/3 cups canola oil

In a bowl add vinegar, honey, poppy seeds, salt and pepper--stir with a whisk until well mixed. While still whisking add the canola oil a little at a time. Continue whisking until well mixed. Pour the mixture into a glass jar and screw the lid on. Keep refrigerated. Shake well before using on salad.

#3572 - Zucchini Dill Salad

(by Shirley McNevich)

1 large zucchini (peeled and thinly sliced)
2 garlic cloves (chopped)
1/4 cup fresh dill (chopped)
1/2 of one lemon
1/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil

Squeeze the juice from 1/2 of a lemon. In a bowl add chopped garlic, chopped dill, lemon juice, cider vinegar, olive oil, salt and pepper--stir well to mix. In a glass bowl add zucchini slices and the vinegar mixture--mix well. Cover and refrigerate overnight (it will take all night for the zucchini to soften). Optional: you can add some sliced onions to the dill mixture.

#3459 - Cucumbers and Tomatoes

(by Shirley McNevich)

1 ripe tomato
1 cucumber
4 tsp. olive oil (more if you wish)
4 tsp. apple cider vinegar (more if you wish)
oregano (to your taste)
1/2 tsp. salt

Wash the tomato, slice it, then cut each slice into 4 quarters. Wash and peel the cucumber, then slice it thin. In a bowl add the tomato pieces, cucumber slices, olive oil, cider vinegar, salt and oregano--toss to coat. Add more olive oil and cider vinegar if necessary, then toss again. Serve immediately. Recipe may be doubled.

#3458 - Hearty Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup mayo
1/4 cup white vinegar OR cider vinegar
up to 2/3 cup white sugar
2 1/2 TBSP French's yellow mustard
1 1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1 chopped red onion
2 celery ribs (chopped)
1 green bell pepper (chopped)
2 TBSP chopped pimentos
2-4 hard boiled eggs (chopped)

Prepare elbow macaroni according to box directions--drain but do NOT rinse. In a large bowl add the mayo, white vinegar, 1/4 cup white sugar, mustard, salt and pepper--stir to mix. Taste--if too sour for your taste, continue adding more white sugar and stirring again until you like the flavor. Add the chopped onions, chopped celery, chopped green bell peppers, chopped pimentos, chopped eggs and drained macaroni--toss to mix. Cover and refrigerate overnight.

#3453 - Sweet and Sour Pickled Onions

(by Shirley McNevich)

2 red onions
1 cup apple cider vinegar
2 cups warm water
2 TBSP white sugar
3 tsp. salt

Wash and peel the onions, then slice them thinly and separate into rings. Place the onions in a glass bowl. In a separate bowl add the cider vinegar, warm water, white sugar and salt--stir well to mix. Pour the vinegar mixture over the onions--toss to coat. Cover the bowl and refrigerate overnight before serving.

#3446 - Cider Vinegar Marinade

(by Shirley McNevich)

2 cups apple cider vinegar
4oz. canola oil
2 TBSP soy sauce
2 tsp. hot sauce (optional)
2 tsp. red pepper flakes
1 TBSP Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
chicken OR beef

In a blender add cider vinegar, canola oil, soy sauce, hot sauce, red pepper flakes, Worcestershire sauce, salt and garlic powder--blend for 3-4 minutes. Place either chicken or beef into a Ziploc bag--pour the cider vinegar mixture into the bag with the meat. Squeeze out the air, seal the bag and shake/squeeze, then place the bag in the refrigerator for at least 2 hours. Grill or cook meat as desired.

#3315 - Mustard BBQ Sauce

(by Shirley McNevich)

2 TBSP butter
1/2 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. fresh ground black pepper
2 TBSP chili powder
1/4 cup water
3/4 cup cider vinegar
1/4 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 cup French's yellow mustard

In a bowl add cayenne pepper, white pepper, black pepper, chili powder, brown sugar and white sugar--stir well to mix. In a saucepan over low heat add water and cider vinegar--stir. Add mustard and the dry ingredient mixture--stir well. Cook over low heat (simmer) for 1/2 hour, stirring occasionally. Add butter and soy sauce--cook/stir over low heat for an 10 additional minutes. Use sauce on grilled meats.

#3313 - Apple Cider Vinegar Salad Dressing

(by Shirley McNevich)

1/4 cup apple cider vinegar
2 TBSP honey
1 TBSP Dijon mustard
1/2 cup olive oil
1 garlic clove (minced)
salt and pepper (to your taste)

In a blender add cider vinegar, honey, Dijon mustard, olive oil, minced garlic, salt and pepper--beat until well mixed. Taste--if too sour add more honey and beat again. If too sweet add more cider vinegar and/or mustard and beat again. Use immediately over fresh salad greens. Recipe can be doubled, tripled, etc.

#3211 - Pickled Red Onions

(by Shirley McNevich)

1 large red onion
1/2 tsp. white sugar
1/2 tsp. salt
3/4 cup cider vinegar
boiling water

Thinly slice the red onion, then separate the slices into rings. Place all of the onions rings into a sieve and place the sieve in your sink. Bring 3 cups of water to a boil, and slowly pour the boiling water all over the onions. Let the onions drain completely. In a bowl add cider vinegar, salt and white sugar--stir until mixed. Place the drained onions into a glass jar and pour the vinegar mixture over the onions--place the lid on the jar and shake gently. Refrigerate overnight before eating. Note: recipe can be doubled, tripled, etc.

#3204 - Onion Relish

(by Shirley McNevich)

1 TBSP butter
2 large sweet onions (sliced, rings separated, and rings cut into halves or quarters)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1 TBSP Domino's dark brown sugar (packed)
1/2 tsp. salt
1/2 tsp. fresh ground black pepper

In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are brown and tender. Add vinegar, chicken broth, brown sugar, salt and pepper--cook/stir until the liquid is gone. Serve over steaks, chicken or serve with crackers. You can also serve it as a side dish. Store leftover relish in a glass jar and keep it refrigerated. Bring it back to room temperature before serving again.

#3184 - Pepper Slaw

(by Shirley McNevich)

1 medium head of green cabbage (shredded)
2 green bell peppers (cleaned, cut into thin strips, then cut strips in half)
1 cup apple cider vinegar
1 1/2 cups white sugar
2 TBSP celery seed
salt (to your taste)

Shred the cabbage into a large bowl. Clean each green bell pepper, cut both into thin strips, then cut the strips in half. Add green bell pepper strips to the shredded cabbage--toss to mix. Sprinkle salt all over the top of the cabbage mixture--toss well. Let the mixture stand for 1 hour, then drain off any liquid. In a saucepan add cider vinegar and white sugar--cook/stir over medium heat until boiling. As soon as it starts to boil, remove it from the heat and add the celery seed--stir well. Pour the hot vinegar mixture over the cabbage mixture--toss well. Cool to room temperature, then refrigerate until cold. Optional: some people like to add onion. You can cut an onion in half, cut one onion half into strips, and add the onion strips at the beginning of the directions with the cabbage and green bell pepper strips.

#3166 - Hearty Cole Slaw

(by Shirley McNevich)

1 head of cabbage (cored and shredded)
1 small/medium onion (chopped finely)
1 cup white sugar + 1 tsp. white sugar
1 cup apple cider vinegar OR white vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. French's yellow mustard
3/4 cup canola oil

In a large bowl add shredded cabbage, chopped onions and 1 cup white sugar--toss. In a saucepan over medium heat add cider vinegar, salt, celery seed, 1 tsp. white sugar, yellow mustard and canola oil--cook/stir until boiling. Once boiling, cook for 3 minutes. Remove from heat and pour the vinegar mixture over the cabbage mixture--toss to coat. Cool to room temperature, then refrigerate overnight. Stir well before serving.

#3148 - Onion Tomato Salad

(by Shirley McNevich)

6 ears fresh sweet corn (husked)
2 containers grape or cherry tomatoes (cut into bite sized pieces)
1 large sweet red onion (separted into rings, then cut each ring into quarters)
1/4 cup olive oil
3 TBSP apple cider vinegar OR white vinegar (more if you wish)
salt
pepper
white sugar (if necessary)

In a pot of salted boiling water, add the husked sweet corn--cook until tender. Rinse the corn in cold water, then drain. When the corn has cooled, use a sharp knife to cut the kernels off of each cob. In a glass bowl add corn kernels, tomato pieces, sliced onion pieces, olive oil and vinegar--toss to coat. If too dry add more olive oil--toss again. Add salt and pepper to your taste--toss again. Taste--if you like more vinegar flavor, add more vinegar and toss again. Refrigerate until cold OR serve right away at room temperature. If you accidentally add too much vinegar and it's too sour, add 1 tsp. white sugar and stir again.

#3128 - Red Cabbage Slaw

(by Shirley McNevich)

1/2 of a head of red cabbage (shredded OR torn into bite sized pieces)
1 small onion (chopped)
1/2 cup apple cider vinegar
2 TBSP white sugar
1/4 cup olive oil
2 tsp. celery seed
salt
fresh ground black pepper
5-6 slices fried bacon (crumbled)--OPTIONAL

In a bowl add white sugar and apple cider vinegar--mix well. Add olive oil and celery seed--mix well. Add salt and pepper to your taste--mix well. Taste--if too sweet add a little more cider vinegar and stir again. If too sour, add a little more white sugar and stir again. In a salad bowl add shredded cabbage, chopped onions and the cider mixture--toss well to coat. Refrigerate until cold. Remove from refrigerator and add crumbled bacon to the top, then toss well before serving.