Category: White Wine Vinegar

Scallion Vinaigrette

7/19/2023

Ingredients

¼ cup white-wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Pinch of sugar
¾ cup extra-virgin olive oil
3 chopped whole scallions (about ¼ cup)

Directions

In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender. Refrigerate until ready to use.

Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound

Preparation

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Trim and slice the squash diagonally, about ¼ inch thick
Add the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Grill the vegetables on a medium-high heat, or saute them in a lightly oiled pan, until they are crisp tender and browned – about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade, gaarnish with thyme leaves and serve hot or at room temperature.

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Quick Dilly Green Beans

8/4/2022

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This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.

Ingredients

1 pound green beans
Fresh dill sprigs
2 whole garlic cloves, sliced thin
½ teaspoon red pepper flakes (optional)
1 teaspoons minced garlic (optiona)
2 cups water
1 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar

Instructions

Wash green beans and remove the stems. Cut the green beans making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
Prepare the pickling jar: Add cut green beans to the jar, fitting tightly, and add dill sprig and other desired a tall jar and add optional seasonings.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to 3 months in the refrigerator.

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Carrot Slaw

6/1/2022

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This recipe is adapted from a Bobby Flay original.

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Directions

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
Whisk in the olive oil until completely blended.
Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
Add the parsley and toss.
Chill 30 minutes before serving.

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Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

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Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)
Preparation

In large sauté pan, heat olive oil on medium heat.
Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
Remove from heat and transfer to serving plate.
Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender.
2. Let cool until you can skin comfortably. Slice.
3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins.
4. Add beets and cook until hot throughout.
6. Remove cinniamon sticks.
7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9 Remove air bubbles. Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns
Instructions
1,  Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.

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Summer Squash and Tomato Salad

8/18/2021

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Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste

Directions

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
Season with salt and pepper and set aside.
Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
Top with the tomato mixture and let sit, 30 minutes.
Transfer to a bowl and serve.

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Panzanella Salad

6/9/2021

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Ingredients

2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
½ cup extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped

Directions

Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

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Scallion Vinaigrette

Marinated Summer Squash Salad

Quick Dilly Green Beans

Carrot Slaw

Wilted Kale, Pickled Beets and Feta Salad

Summer Squash and Tomato Salad

Panzanella Salad

Carrot Mustard Slaw

Ingredients

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