Pour vinegar over the above ingredients.
Steep for 2 weeks to 2 months in an airtight container in the refrigerator.
Strain and, if you'd like, add honey and/or a citrus to taste.
To treat a cold, mix 1/2 cup fire vinegar with 1/2 cup orange juice and honey.
Once simmering, pour hot vinegar mixture over coleslaw mixture and toss to combine. Bring vinegar, sugar, oil, 1 teaspoon salt, and 1/2 teaspoon pepper to simmer in small saucepan over medium heat, stirring to dissolve sugar
Flavored vinegar is one of the things that I enjoy putting on my salads and fresh vegetables. Flavored vinegar can be purchased at the store but it’s very easy to make your own flavored vinegar at home
Welcome to my vinegar based BBQ sauce recipe. I have to admit that I have never had a traditional vinegar based BBQ sauce and I am not claiming this to be one
Preheat the oven to 450 degrees and line a baking sheet with foil. Rinse the tomatoes and peppers. Cut the tomatoes in half, peel the cloves of garlic and slice the onion into chunks
Drinking Vinegars have a multitude of great uses including. Two of the newest drinking vinegars we’ve come up with at HeathGlen include the Grapefruit Cardamom Drinking Vinegar and the Spiced Cherry Drinking Vinegar, both of which are great for the holiday season ahead
These are the easiest and most addictive little crackers I have EVER made. I rue the day I came across this recipe on Pinterest because they are now made frequently in the Blackburn household
combine red pepper flakes, garlic, sugar, water, vinegar & salt in a small saucepan. I don't go to Panda Express very often, even though I LOVE it, so when I do splurge & get Chinese, I always get their sweet fire chicken
Have you guys talked to your kiddos about Fire Safety. The first thing we did when talking about Fire Safety, was pick a spot to meet in case of a house fire
Carrabba's Fire Roasted Tomato Basil SoupCopycat RecipeServes 4-63 (14 oz) cans of hunt's fire roasted tomatoes 5 garlic cloves, chopped1 yellow onion, diced)2 cups chicken stock1 cup heavy whipping cream1/2 tablespoon sugar (optional) 2 ounces olive oil 15 -20 fresh basil leaves, rolled and cut into a chiffonadesalt and pepper In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes
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