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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).


Hot, Cranberry Apple Cider, Riesling


Quick Pickle For Onion Slices

Thinly sliced onion or shallot



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).


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.


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 




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.


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.


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.


Cranberry Apple Cider, Hot Vinegar, Pear and Apple Cider


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