Healthy Food

When vinegar becomes a food in its own right… 15 recipes to try

Vinegar is often used to spice up a vinaigrette. But do you know that it can have many other uses in recipes? Here are 15 ideas for recipes with vinegar, both tasty and original.

Vinegar is an acidic product, made from a acetic fermentation of wine or alcohol. These liquids are transformed in contact with a mother of vinegar, a fine particle which forms on its surface, and which mainly includes acetic bacteria. Vinegar can be made at home, in a vinegar maker, from alcohols such as wine, beer or even cider.

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How to use apple cider vinegar?

The benefits of vinegar

This sour drink includes beneficial properties in several ways for the body :

  • It is a preparation that helps to limit the effects of diabetes and lower blood pressure;
  • The acetic acid it contains moderates blood sugar levels;
  • His anti-oxidants delay aging cells prematurely. They would also make it possible to also prevent certain pathologies, such as cancers, cerebral degeneration and cardiovascular diseases.

However, it is advisable to do not abuse too much vinegar, because its acidity can deteriorate tooth enamel and cause burns. The sulfites it contains are also allergenic in some people.

What uses for vinegar?

In the kitchen, vinegar is used in many preparations:

  • In Vinaigrettewith oil and spices;
  • Marinated;
  • In seasoning and flavoring savory or sweet preparations;
  • In deglazing meat and fish cooking;
  • As a preservative of potted foods.

White vinegar is also used in replacement of household products. Combined or not with other ingredients (such as lemon or baking soda) depending on the uses and recipes, it is useful for deodorizing, disinfecting, cleaning, and even descaling surfaces and certain appliances such as washing machines. . It differs from household vinegar, which is more acidic and therefore more effective in cleaning certain surfaces.

Vinegar is a preparation that is used to give pep to recipes. To change from the traditional oil/vinegar/salt and pepper vinaigrette, this slideshow presents 15 original recipes made with different varieties of vinegar.

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© Shutterstock / Pixel-Shot

2/15 –

Roasted pineapple with vinegar and honey

Peel and slice 1 pineapple. Heat a pinch of butter in a pan, place the pineapple slices on top, then deglaze with 15 cl of balsamic vinegar. Add 2 tablespoons of honey and let everything caramelize (adding a little water if necessary, so that the slices don’t stick to the bottom of the pan). Serve with a scoop of vanilla ice cream.

© Shutterstock / Beata Krolikiewicz

3/15 –

Balsamic roasted mushrooms
For 4 people. Clean and cut 500 g of fresh mushrooms in half or in slices and place them in an oven dish. Mix in 1 salad bowl 2 tbsp. at s. olive oil, 1.5 tbsp. at s. of balsamic vinegar, 2 cloves of garlic and 1 chopped shallot, 1 tbsp. c. paprika, 1 tbsp. c. sage or oregano, salt and pepper. Cover and coat the mushrooms with this marinade. Bake in the oven for 20 minutes at 200°. Sprinkle the vegetables with fresh parsley as they come out. Can be eaten as an appetizer or side dish.

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4/15 –

Onion and raspberry chutney
Peel and mince 4 red onions and 1 clove of garlic. Brown the vegetables for 3 minutes in a pan. Then add 200 g of raspberries, 60 ml of raspberry vinegar, 20 g of sugar, let caramelize then stew for 30 min. Then leave to cool. Chutney accompanies grilled white meats.

© Shutterstock / New Africa

5/15 –

A non-alcoholic cocktail with lychee and raspberry vinegar
For 2 people. Mix 180 ml of lychee juice with 30 ml of raspberry pulp vinegar and 4 g of rose water. Place in the fridge for at least 20 minutes, before pouring the preparation into 2 glasses before tasting. It is possible to add ice cubes or frozen cranberries.

© Shutterstock / Peredniankina

6/15 –

Courgettes marinated in vinegar
For 4 people. The day before serving: wash 3 long courgettes and cut them into tagliatelle using a mandoline or a peeler (stop when the seeds appear, and reserve the rest for a soup). In a bowl, combine 1 tbsp. at s. olive oil, 1 tbsp. at s. balsamic vinegar, 1 tbsp. c. mustard, 1 tbsp. c. of honey and salt. Add the zucchini tagliatelle, mix and refrigerate overnight. The day of service: drain the zucchini to remove excess marinade, add 1 tbsp if necessary. at s. of olive oil and serve as a side dish.

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7/15 –

Veal cutlets deglazed with red wine vinegar
For 4 people. Peel and finely chop 3 shallots. Brown 4 veal cutlets for 10 minutes, and add the shallots halfway through cooking. Once everything is cooked, remove the pieces of meat and the shallots from the pan. Then pour 10 cl of red wine vinegar into the pan to deglaze the juices. Pour the sauce over the meat. Serve this dish with grilled vegetables.

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8/15 –

Fennel, orange and sherry vinegar salad
For 4 people. Wash 1 small fennel, remove the tough part and finely chop the rest of the vegetable. Peel and thinly slice 1 red onion. Peel 2 oranges and remove the supremes. Place the onion, orange and fennel in a salad bowl. Season everything with 4 tbsp. at s. olive oil, 2 tbsp. at s. sherry vinegar, salt, pepper and oregano. Mix and marinate the dish in the fridge for 1 hour.

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9/15 –

Rhubarb pickles
For 1 jar. Wash 200 g of rhubarb, peel and cut into slices of about 1.5 cm. Peel and cut into thin slices 10 g of fresh ginger. Arrange the rhubarb and ginger in a sterilized jar. Add 2 cloves and 1 tbsp. at s. juniper berries. In a saucepan, bring a mixture of 120 ml cider vinegar, 1 tbsp. c. powdered sugar and 1 pinch of salt. Then stop cooking and pour the liquid into the pot (it must cover the fruit). Close the jar, turn it upside down, let it cool and then keep it in the refrigerator for a maximum of 3 weeks. These rhubarb pickles can be enjoyed as an accompaniment to cheeses or in a salad.

© Shutterstock / Ramon grosso dolarea

10/15 –

A vindaloo chicken
For 4 people. Peel and chop 2 red onions into chunks. Peel and press 4 garlic cloves. Crush 6 cloves into a fine powder. In a salad bowl, mix 40 cl of coconut milk, 8 tbsp. at s. balsamic or cider vinegar, 1 tbsp. at s. of oil, 4 tbsp. c. ground cumin, 4 tbsp. c. ground coriander, 2 tbsp. c. strong mustard, 2 tbsp. c. Kashmir pepper (or paprika), 1 tbsp. c. powdered green cardamom, 1 tbsp. c. cinnamon, cloves, garlic and onion. Salt and pepper. Coat 1 kg of chicken with this marinade and leave to rest for 30 min. Then brown the chicken in a casserole, then add the marinade and 1 glass of water, and cook for 45 minutes over low heat after boiling. Serve with white rice or naans.

© Shutterstock / Anna_Pustynnikova

11/15 –

Chicken with sun-dried tomatoes
For 2 people. Peel and mince 2 shallots and 1 clove of garlic. Drain 8 to 10 dried tomatoes on a sheet of paper towel, then cut them into strips. Brown 2 chicken breasts, cooking 5 minutes on each side. Set them aside, then pour the garlic and shallots into the same pan, and sauté for 2 minutes. Add sun-dried tomatoes, 1 tbsp. at s. of honey, 2 tbsp. at s. balsamic vinegar, 1 tbsp. c. cornstarch and 20 cl of water. Let reduce, add the chicken, let everything warm up for 2 minutes. Serve the dish with vegetables or white rice.

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12/15 –

Vinegar rice
For 3 people. Wash 400 g of Japanese rice (or round rice) three times to remove impurities. Place it in a saucepan, then cover it with 400 ml of water (the liquid should cover the rice). Put a lid on the dish. Bring the water to a boil over high heat, then lower it to medium heat and cook for 10 minutes. At the end of this cooking, turn off the heat, leaving the lid in place to retain the steam. Let the dish rest for an additional 10 minutes. Heat in a second saucepan 5 cl of rice vinegar, 2 tbsp. at s. of sugar and 1 pinch of salt, and let the sugar melt without bringing the liquid to a boil. Then place the rice in a bowl, pour the sugar/vinegar mixture and mix everything. This rice can be used as a base for making sushi or maki, or can be served as an accompaniment.

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13/15 –

Strawberry salad with balsamic vinegar
For 4 people. Wash, hull and cut in half 500 g of strawberries then arrange them in a salad bowl. Add 2 tbsp. at s. of sugar and 1 tbsp. at s. of balsamic vinegar. Chop then also associate a few leaves of fresh mint before mixing everything. Place the salad bowl in the fridge for about ten minutes before serving the salad.

© Shutterstock / Nina Firsova

14/15 –

A chimichurri sauce
Peel and press 4 garlic cloves. Wash and chop ½ bunch of parsley and 1 small red chilli (or replace it with 1 to 2 tsp of chilli powder). Place these ingredients in a salad bowl, and also add 120 ml of oil, 2 tbsp. at s. red wine vinegar, 1. tsp. c. lemon juice (preferably fresh), 2 tbsp. at s. of oregano, 2 minced chives (or 2 shallots or 1 onion), salt and pepper. To mix everything. This sauce can be kept for 24 to 48 hours, and it accompanies white or red meats and vegetables.

© Shutterstock / Liliya Kandrashevich

15/15 –

A beet soup
For 4 people. Peel and cut into large chunks 2 cooked beets. Mix them with 10 cl of water, 5 cl of light liquid cream and 2 tbsp. at s. of balsamic vinegar. Salt and pepper. It is possible to add some seeds and fresh herbs.

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