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New vinegars released regularly. Still fermenting. New vinegars released regularly.
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Recipes

Marinade For Chicken

3 Tbsps vinegar

Bay leaf or thyme

3 Garlic cloves or ~ 3/4 tsp garlic powder

Salt and pepper well

Dash of hot sauce (optional)

 

Toss all ingredients with chicken until there is a light, wet coat. Increase recipe as needed to properly coat. Refrigerate at least 2 hours before grilling or pan-frying. Finish cooked chicken with a dash of vinegar (optional).

RECOMMENDED VINEGARS

Hot, Cranberry Apple Cider, Riesling

 

Quick Pickle For Onion Slices

Thinly sliced onion or shallot

Vinegar

 

Place thinly sliced onion or shallot in small bowl or mug. Cover with vinegar. Let stand at least 20 minutes. Remove onions and use on salads, burgers or sandwiches. Reserve remaining vinegar for salad dressing (optional).

RECOMMENDED VINEGARS

Ultimate Red Wine, Rose Wine, Cherry Rice Wine, Pear and Apple Cider

 

Vinaigrette Salad Dressing

2 Parts good olive oil

1 Part vinegar

Salt and pepper to taste

1/4 tsp Dijon mustard ( optional)

 

Whisk all ingredients together in a bowl until dressing is opaque and well-blended. Adjust salt, pepper and vinegar level to taste. Pour a small amount of dressing on salad and add more to taste. Dressing should lightly coat salad greens.

RECOMMENDED VINEGARS

Rose Wine, Riesling, Ultimate Red Wine, Cherry Rice Wine, Hot, Rice Wine.

Hint: A mix of vinegars gives greater depth of flavor.  You can also build on this recipe by adding in new flavors and ingredients such as more grain mustard or some diced onions. 

 

Finishing For Sauces and Soups 

 

Vinegar

 

Is your soup, pasta sauce or stew missing ‘something’ ? It is likely acid. When you are done cooking, toss in two or three dashes of vinegar to brighten the sauce. Go light to start and taste. The trick is to add a little acid, not a strong vinegar flavor.

RECOMMENDED VINEGARS

Hot, Beer, Ultimate Red Wine, Rice Wine, Riesling

 

Deglaze with Tomatoes For Pan-fried Dishes 

 

~4 Tbsps of vinegar

Small pat of butter

Cherry tomatoes cut in half

Olive oil (optional)

Salt and pepper (optional)

 

After pan-frying meat remove it from the pan to rest. While pan is still hot and burner is on medium, add a few cherry tomatoes cut in half. Add a tiny splash of olive oil if pan is completely dry. Scrape the brown bits from the base of the pan and mix them with the tomato water. Add a small pat of butter and vinegar. Taste and adjust vinegar, salt and pepper as needed. Spoon sauce and wilted tomatoes over sliced meat. Serve right away.

RECOMMENDED VINEGARS

Rose Wine, Ultimate Red Wine, Cherry Rice Wine

  

Switchel New England's Original Sports Drink 

 

(Makes 2 servings)

2 Cups water

4 Tbsps apple or pear vinegar

2 Tbsps maple syrup

2 tsps very finely grated fresh ginger

Adult version: add ~2 Tbsps Bourbon (optional)

 

Mix all ingredients together and refrigerate at least 3 hours. Stir and taste. Adjust sweetness to taste and Bourbon to disposition. Strain out ginger as desired. Serve over ice for a refreshing thirst-quencher.

RECOMMENDED VINEGARS

Cranberry Apple Cider, Hot Vinegar, Pear and Apple Cider