Wine vinegar: the best recipes of dishes in cooking. Recipes of tomatoes, cucumbers with wine vinegar for the winter, salads, sauce, marinade for shish kebab, meat, onions, fish

The article will tell you about how you can use wine vinegar to make delicious sauces, dressings and marinades.

Contents

  • How to make a "Greek salad" with wine vinegar?
  • Peking cabbage salad with wine vinegar: recipe
  • How to pickle onion in wine vinegar?
  • Shish kebab in wine vinegar: recipe
  • Chicken in wine vinegar: recipe
  • Beef in wine vinegar: recipe
  • Pork in wine vinegar in the pan: recipe
  • Rabbit in wine vinegar: recipe
  • Liver with wine vinegar: recipe
  • Marinated mackerel in wine vinegar: how to cook?
  • Pepper in wine vinegar: recipe
  • Dressing for sushi from wine vinegar: how to cook?
  • Wine vinegar sauce: recipe, photo
  • Marinated cabbage with wine vinegar: recipe
  • Tomato recipe with wine vinegar for the winter
  • Recipe for pickled cucumbers with wine vinegar for the winter
  • Video: "Marinated vine and wine vinegar"

How to make "Greek salad"With wine vinegar?

Wine vinegar is unique in that, together with its pleasant taste

qualities, it has a mass of useful substances found in fresh grape berries. Wine vinegar can perfectly replace the usual table vinegar in cooking, cosmetology, folk medicine, conservation.

The cost of grape vinegar is twice as high as the dining room, but is nevertheless quite affordable. In the store you can find two types of this vinegar: dark and light, prepared from different varieties of grapes( red and white).Red vinegar has a more intense taste, white is more light. Difference in the same way the technology of their manufacture: red vinegar is fermented in oak barrels, light - in steel.

Any wine vinegar is perfect for making dressings for salads and other dishes. It sates the ingredients with its delicate aroma and does not give them harshness. Dressings prepared with vinegar do not need a lot of salt and spicy spices.

"Greek salad" with wine vinegar, ingredients:

  • Tomato - 1-2 pcs.(Depending on size)
  • Cucumber - 1-2( medium size)
  • Bulgarian pepper - 1-2 pcs. Different colors( can be replaced with sweet peppers).
  • Blue onion - 1 onion( not large)
  • Black olives - 1 pot in 200 g( can be replaced with green or combine two kinds).
  • Cheese "Feta" - 200-250 g( can be replaced with brined salted)
  • Olive oil - 3-4 tbsp.
  • Wine vinegar - 2-3 tbsp.(Any)
  • Mixture of "Italian herbs" - 0.5-1 tsp.
  • Mixture of peppers - 1/3 tsp.
  • A bunch of fresh greens
  • Sea large salt ( if desired, you can not add if the cheese is very salty).

Preparation:

  • The tomato should be cleaned of the liquid seed and cut into large cubes, poured into a salad bowl.
  • Add the same cucumber and pepper to the salad bowl.
  • Drain the brine from the olives, pour them into the vegetables
  • Cut onion, peel on rings or semirings, send to salad bowl.
  • Prepare a dressing for the salad: mix the olive oil with the wine vinegar and add 1-2 tablespoons. Serum from cheese( salted brine from feta or cheese).
  • With the dressing, pour the vegetables in a salad bowl and mix them with a spoon.
  • In the saucer, pour the spices and pepper
  • Cheese cut into cubes, you can do it simply with a thread or a fishing line( knives the cheese and clings because of it).
  • Roll each cube of cheese in spices and place it gently over the vegetables in the salad. Mix vegetables with cheese is not worth it, since soft cheese will give the dish an unesthetic look.
  • If you want before serving, put the salad with fresh chopped greens or simply decorate with green basil leaves.
Greek salad with wine vinegar dressing

Peking cabbage salad with wine vinegar: recipe

Peking cabbage differs from others with fresh juicy taste, watery structure of head and leaves. This cabbage is always available in the store at any time of the year and therefore it is often used for cooking salads: vegetable, meat, with seafood or cheese. For a change, prepare for such a salad dressing not from mayonnaise, but from wine vinegar and vegetable oil.

You will need:

  • Peking cabbage - 300-350( small head or white and green part from a large head).
  • Cucumber - 1 pc. Large( or two small or medium).Egg boiled - 2-3 pcs.(Can be replaced with quail, but they should be taken in larger quantities).
  • Green onion - 5-10 g.( Several feathers)
  • Pepper black ( or a mixture of different peppers)
  • Salt sea - to taste
  • Vegetable oil - several st.l.(Any: corn, olive, sunflower, sesame, linseed and others).
  • Wine vinegar - 2-3 tablespoons(White or red)
  • Fresh greens( any) and green onion
  • Parmesan - 20-40 g.

Cooking:

  • Cut the Chinese cabbage with a knife, both green and white.
  • Cut cucumber into halves
  • Prepare the dressing by mixing the oil and wine vinegar, adding spices and salt to the dressing.
  • Pour the salad dressing and mix it thoroughly, you can add salt to taste.
  • Boiled eggs cut into halves or slices, beautifully spread on the surface of the salad.
  • Decorate the salad with fresh chopped herbs and Parmesan shavings( the cheese can be cut into slices and spread neatly on the surface).
Dressing from wine vinegar for salad with Peking cabbage

How to marinate onion in wine vinegar?

Pickled onion is a delicious addition to any meat dish, a garnish of potatoes, cereals or salad. Marinating the onion is easy to do in half an hour with the help of wine vinegar.

What is required for the marinade:

  • Wine vinegar - 100 ml.(White or red)
  • Vegetable oil - 50-70 ml( any vegetable)
  • Salt( any or marine large) - 1 tsp.(With slide)
  • Sugar - 1 tbsp.(With slide)
  • Carnation - several pcs. Pepper fragrant and peas - small handful
  • Ground pepper - 0,5 ч.л.(Can be replaced with a mixture of different peppers).

IMPORTANT: You can marinate white, onions, blue onions, shallots, leeks( white part).This volume of marinade is necessary for soaking 2-3 large bulbs. Marinating is best done in a food container, before pickling, onion should be cut into rings or half rings, watered with boiling water and drained of excess water.

Pickling onion with wine vinegar

Shish kebab in wine vinegar: recipe

Marinade for shish kebab, prepared with the addition of wine vinegar, will imbue the meat with a bouquet of aromas and flavors. For marinating meat, it is best to use red vinegar, since its acidity and taste is much stronger.

What is required for marinade for 2-3 kg of meat:

  • Wine vinegar - 50-80 ml.(Red)
  • Vegetable oil - 80-100 ml.(Olive or sunflower).
  • Water - 100-130 ml.(Pure, cold)
  • Ground pepper - 0,5 ч.л.(Can be replaced with a mixture of peppers).
  • Bay leaf - several pcs.
  • Onion - 3-4 large white or bulbous bulbs
  • Garlic - several teeth

IMPORTANT: For pickling, choose fatty meat, preferably a pork neck. Meat is salted and pepper is added to taste, from the received liquids and spices the marinade is prepared, which should be poured in pieces of meat for the night. The bay leaves and onions are mixed with semi- rings with meat.

How to marinate meat with wine vinegar for shish kebab?

Chicken in wine vinegar: recipe

Chicken in wine sauce is a delicious and light dish, ideal for dinner or dinner. Such meat can be combined with fresh vegetable salads, potatoes and beans.

You will need:

  • Chicken meat - 1 kg.(Red meat, but for a dietary dish you can use fillets).
  • Bulgarian or sweet pepper - 3-5 pcs.(Preferably different colors for a beautiful type of dish).
  • Onions - 1 pc.(Blue or white)
  • Garlic - 1 head( small, choose not much "evil" garlic).
  • Prunes - 5-6 pieces.
  • Wine vinegar - 50-70 ml.(White or red)
  • White dry wine - 50 ml.
  • Mustard( plain or Dijon) - 1 tsp.
  • Fresh greens for decorating a ready-made dish
  • Mixture of spices to taste

Cooking:

  • Cut chicken meat with slices, slightly oblong.
  • Marinate meat in wine vinegar and wine, adding spices and salt.
  • After pickling, transfer the meat to a kettle or a saucepan with a thick bottom, pour the vegetable oil.
  • Add onion in onions rings and pepper with straws, squeeze garlic, prunes and start extinguishing on small fire.
  • Add the mustard and simmer the dish for 40-60 minutes.
  • When the excess liquid is evaporated and the meat becomes soft, turn off the heat and cover the kazanok with a lid, allow the meat to stand for another 10-15 minutes before serving.
  • When serving, decorate with fresh chopped greens.
Chicken in wine marinade

Beef in wine vinegar: recipe

Beef marinated in marinade with wine vinegar and stewed in sauce will become a delicious treat for the whole family. Beef - dietary meat, and in addition to vinegar and spices will be juicy and saturated.

You will need:

  • Beef - 700-800 g( pulp or clipping)
  • Onions - 1-2 pcs.(Small size)
  • Bulgarian pepper - 1-2 pcs.(Depending on size)
  • Garlic - 1 large head is not "evil"
  • Vinegar Garlic - 50-60 ml( preferably red)
  • Vegetable oil( any)
  • beam fresh green
  • Dry red wine - 100 ml.

Cooking:

  • Cut long pieces of beef
  • Marinate meat in vinegar with spices, add the wine. It is best to marinate meat for the night.
  • in the casserole or saucepan with a thick bottom, heat the oil
  • Send in hot oil pepper, onion and garlic cloves whole.
  • After the passage, the meat along with the marinade is sent to the oil, bring to a boil and reduce the heat.
  • Cover the kozanok with a lid and cook the meat for an hour and a half, every 15 minutes, stirring and turning it over.
  • finished dish garnish with chopped herbs
Beef in wine marinade

Pork in wine vinegar in a pan:

recipe Vinegar can make even the most greasy and "heavy" meat is much easier to digest, juicier, softer and tastier. Vinegar will soak up the meat, emphasizing all its shades.

You will need:

  • Pork( pulp or tenderloin) - 700-800 g( without veins and fat).
  • Bulb - 1 pc.(White or bulb)
  • leek( white part) - 1 onion
  • Garlic - 1 head
  • sweet or bell pepper - 2 pcs.(Different colors for a beautiful kind of ready-made dish).
  • Wine vinegar - 50 ml.(White or red)
  • Rosemary( sprig or slightly dried)
  • Soy sauce - 3-5 tbsp.(Classical)
  • fresh greens for decorating dishes

Cooking:

  • Pork chop in small oblong pieces, marinate in wine vinegar, spices and soy sauce.
  • In the Kazanka, heat the oil and send the onion in half rings, pepper with straws and whole garlic cloves, bring it to a golden color.
  • Send the meat to the kozanok, stir, pour a few more spoons of soy sauce, put a sprig of rosemary and cover.
  • Thaw meat for about an hour at a low temperature, after extinguishing a sprig of rosemary should be removed.
Pork in wine vinegar

Rabbit in wine vinegar:

recipe for rabbit meat - very lean, not fat, nutritious, useful and very tasty. In addition to marinade and wine sauce, the meat will turn out to be an incredibly juicy and soft, tasty, saturated bouquet of aromas.

You will need:

  • Rabbit - 1 pc.(Parted, not very large pieces).
  • Wine vinegar - 80 ml.(Preferably red)
  • Dry red wine - 100 ml.
  • Carrots - 2 pcs. Large( or one, if very large).
  • Garlic - 1 head
  • Onions - 1 large bulb
  • Soy sauce - 50 ml.
  • Seasoning "Mixture of Italian herbs" - 2 tsp.
  • Mixture of peppers to taste

Cooking:

  • Rabbit, disassemble in advance and leave it in cold water for the night. This is necessary in order to leave an unpleasant smell, and the meat becomes softer.
  • Pieces of rabbit pour marinade: mix the vinegar and wine together, dilute with vegetable oil, add spices and a few laurel leaves.
  • Warm up the butter in a grannies or in a bowl, in it, pass the onions and carrots cut into rings, add the garlic with slices or halves.
  • Place the meat along with the marinade, you can add a little water and soy sauce to taste.
  • Extinguish the rabbit under the lid closed for about 1.5 hours. Mix the mass every half hour.
Rabbit in wine vinegar

Marinade for duck with wine vinegar: how to cook?

Duck meat is very fatty, rich and juicy. Ideally, it can be supplemented with a marinade prepared on the basis of wine vinegar. It is noteworthy that after pickling this liquid can be extinguished, as if pouring.

You will need:

  • A duck or duck breast - approximately 1.5 kg.
  • Onions - 1 pc.
  • Prunes - several pcs.(Give smoked flavor)
  • Garlic - 1 head( small, choose not much "evil" garlic).
  • Carrot - 2 pcs.(Large)
  • Wine vinegar - 50-70 ml.(White or red)
  • White dry wine - 50 ml.
  • Mustard( plain or Dijon) - 1 tsp.

Cooking:

  • Pound the bird into neat pieces
  • Marinate meat in wine vinegar, mustard and wine, adding spices and salt.
  • After pickling, transfer the meat to the kazanok, laying the layers with onion rings, prunes and carrot circles.
  • Pour the marinade into the kazanok and start extinguishing - 20 minutes over a large fire and 40-60 on a small one.
  • When the excess liquid is evaporated and the meat becomes soft, turn off the heat and cover the kazanok with a lid, allow the meat to stand for another 10-15 minutes before serving.
Duck in marinade from wine vinegar

Liver with wine vinegar: recipe

You can use for cooking delicious stewed liver, like chicken, beef, and pork liver. To the liver is not bitter, soak it for the night in milk, and in the morning, rinse with running water.

You will need:

  • Liver( any) - 1 kg.(It's best to use chicken, it's the softest, gentle and quickly prepared).
  • Bow - 1 pc. Small size
  • Wine vinegar - 50-80 ml.(White or red)
  • Soy sauce - 50-70 ml.(Classic)
  • Bay Leaf - 1-2 pcs.
  • Vegetable oil( any)

Cooking:

  • If the liver is large, cut it. Chicken liver is cooked entirely.
  • Marinate the liver in wine vinegar for the night.
  • In the morning, drain the marinade, and send the liver with onion in a frying pan.
  • Fry the liver from all sides, when the crust begins to appear, pour the meat with marinade and adding soy sauce, bay leaf and spices to taste.
  • Cover the dishes and simmer for 10-15 minutes.
Liver marinated in wine vinegar

Marinated mackerel in wine vinegar: how to cook?

You can marinate in wine vinegar not only meat, but also fish. For example, mackerel, it has a very rich and mellow taste. Wine marinade perfectly emphasizes juicy and fat fish meat.

You will need:

  • Mackerel - 1 large freshly frozen or fresh fish
  • Garlic - several teeth
  • Wine vinegar - 40-50 ml.(White is desirable)
  • Any vegetable oil - on the eye
  • Bow - 1 pc.(Small)
  • Sea salt - on the eye
  • Mixture of peppers and "Italian herbs"

Cooking:

  • Fish should be cleaned, the head can not be cut off, but the eyes should be removed( as a result of the temperature treatment, the eyes "fish" and give unpleasant bitterness).
  • Fish salt with salt and peppers, leave in a container, pour wine vinegar and vegetable oil, preferably overnight.
  • Place a layer of onion on the sheet of the oven or deck, put the fish on top and sprinkle it with "Italian herbs" spices. Bake fish for 40 minutes at a temperature of 180-190 degrees.
Mackerel in wine vinegar

Pepper in wine vinegar: recipe

Pepper marinated in wine vinegar becomes a tasty and juicy snack, side dish and conservation for the winter. You can marinate absolutely any pepper, but it is best sweet or Bulgarian.

You will need:

  • Pepper - 1 kg.(Refined, not large)
  • Wine vinegar - 1 glass( 200-220 ml of red or white).
  • Salt sea large - for the taste( it is better not to exceed the amount of 3-4 tsp).
  • Sugar - 1 tbsp. With slide
  • Mixture of hot peppers - on the eye, to taste
  • Peppercorn and fragrant - small handful
  • Carnation - several pcs.
  • Water - 700-800 ml.(Clean)
  • Garlic - 1 head

Cooking:

  • Peeled pepper cut into 4 or 2 pieces, fold into a jar, tightly pressing each layer, complementing with garlic.
  • Prepare marinade: in water, dissolve the vinegar and add salt with sugar, pepper.
  • Pour the pepper with marinade, leave the jar at room temperature for 24 hours and for 2-3 days in the refrigerator.
Pickled pepper

Dressing for sushi from wine vinegar: how to cook?

Delicious vinegar dressing for rice - the secret of delicious rolls and sushi. Acetic dressing is customary to season the cooked rice in order to give it a taste( sweetness with sourness).Proportion of refueling:

  • Wine vinegar - 4 tbsp.
  • Sugar - 3 tsp.
  • Salt - 1 tsp.

IMPORTANT: all thoroughly mix and dissolve, sprinkle all the rice and mix.

Vinegar vinegar sauce: recipe, photo

Sweet and sour sauce with the addition of wine vinegar is ideal for meat and fish dishes, especially fatty varieties.

You will need:

  • Tomato sauce or paste - 1-2 tbsp.(Not acute, classical).
  • Soy sauce - 1-2 tbsp.(Taste)
  • Sesame oil - 1-2 tbsp.(Can be replaced by olive).
  • Wine vinegar - 1-2 tbsp.(Red)
  • Corn starch - 1-2 tsp
  • Oregano - 1-2 pinchs
  • Salt and mixture of peppers - to taste

Marinated cabbage with wine vinegar: recipe

You can use any cabbage for pickling with vinegar dressing: white cabbage, blue, Beijing.

Prepare the fill:

  • Wine vinegar - 1 cup( white or red)
  • Garlic - 1-2 heads( not "evil")
  • Peppercorn and fragrant - small handful
  • Bay leaf - several leaves
  • Carnation - several pcs.
  • White cabbage - 1 pc.(A large 1.5-2 kg).

IMPORTANT: Cabbage chop sticks, put into a jar dense layers, each layer should be alternated with pressure garlic, bay leaf and peppercorn. Tightly compacted cabbage in a jar pour marinade of vinegar and water 1: 1, supplemented with spices, salt and sugar.

Recipes with wine vinegar recipe

tomatoes with wine vinegar on

winter you will need:

  • Tomatoes «Cherry» - 1 kg.(Can be replaced with "cream" tomatoes).
  • Vegetable oil - several st.l.
  • Garlic - 5-6 pcs.
  • Wine vinegar - 3-4 tbsp. Sea salt
  • large -

to taste Cooking:

  • Tomatoes wash, fold gently into the jar, alternating with garlic.
  • Boil water( 1.5 liters, refer to the volume of banks)
  • dissolve in boiling water salt, boiling water pour tomato
  • top boiling water in a jar, pour few tablespoonsOil and vinegar, roll up.

Recipe for pickled cucumbers with wine vinegar for the winter

You will need:

  • Small cucumber - 1 kg.(And you can cut large cucumbers, cut into pieces).
  • bunch of dill - 30-40 of
  • Garlic - 1 head
  • Vegetable oil - few tablespoons
  • Wine vinegar - several st.l. Sea salt
  • large - taste

Cooking:

  • Boil water( 1.5 liters)
  • The jar on a bottom lay dill, garlic over it and cucumbers
  • Dissolve salt in boiling water( 3-4 teaspoons)
  • Pour brineCucumbers, pour oil and vinegar on top, roll up.

Video: "Marinated Grapes and Wine Vinegar"