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

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

Content

How to make a "Greek salad" with wine vinegar?

Wine vinegar It is unique in that, together with pleasant taste, it has a mass of beneficial substances available in fresh grape berries. Wine vinegar can perfectly replace ordinary table vinegar in cooking, cosmetology, traditional medicine, conservation.

Price grape vinegar Two times higher than the table, but, nevertheless, is very affordable. In the store you can find two types of such vinegar: dark and light, prepared from different grape varieties (red and white). Red vinegar has a more saturated taste, white is lighter. The technology of their manufacture also differs: red vinegar is fermented in oak barrels, light - in steel.

Any wine vinegar is perfect for preparing dressings for salads and other dishes. It saturates the ingredients with its subtle aroma and does not give them sharpness. Refuelings prepared with vinegar do not need a large amount of salt and acute spices.

"Greek salad" with wine vinegar, ingredients:

Tomato -1-2 pcs. (depending on the size)
Cucumber -1-2 (medium size)
Bulgarian pepper -1-2 pcs. different colors (can be replaced with sweet pepper).
Blue onions -1 onion (not large)
Black olives -1 bank in 200 g (can be replaced with green or combined two types).
Chees Feta" -200-250 g (can be replaced with salted Brynza)
Olive oil -3-4 tbsp.
Wine vinegar -2-3 tbsp. (any)
A mixture of "Italian herbs" -0.5-1 tsp
A mixture of peppers -1/3 tsp
A bunch of fresh herbs
Sea large salt(If desired, you can not add if the cheese is very salty).

Preparation:

Tomato should be cleaned of the liquid seed part and cut into large cubes, sprinkled into a salad bowl.
Add the cucumber and pepper to the salad bowl.
Drain the brine from olives, pour them to vegetables
Cut the onion, disassemble to rings or half rings, send it to the salad bowl.
Prepare a salad dressing: mix olive oil with wine vinegar and add 1-2 tbsp. serums from cheese (salted brine from Feta or Brynza).
Pour the vegetables in the salad bowl with the resulting refueling and mix them with a spoon.
In a saucer, spare and pepper
Cut the cheese with cubes, you can simply do this with a thread or fishing line (the cheese sticks to the knife and kinks because of this).
Run each cube of cheese in spices and gently put on top of vegetables in a salad. It is not worth mixing vegetables with cheese, as soft cheese will give the dish a non -aesthetic appearance.
If desired, before serving, sleep the salad with fresh chopped herbs or simply decorate with green basil leaves.

"Greek salad" with a dressing from wine vinegar

Peking cabbage with wine vinegar: Recipe

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

You will need:

Chinese cabbage -300-350 g (small head or white and green part from a large head).
Cucumber -1 PC. Large (or two small or medium).
Boiled egg -2-3 pcs. (can be replaced with quail, but they should be taken in larger quantities).
Green onions -5-10 g. (Several feathers)
Black pepper(or a mixture of different peppers)
Salt sea- taste
Vegetable oil- several tbsp. (any: corn, olive, sunflower, sesame, linen and others).
Wine vinegar-2-3 tbsp. (white or red)
Fresh greens (any) and green onions
Parmesan -20-40 g.

Cooking:

Cut the Beijing cabbage with a knife, both green and white.
Cut the cucumber into halves of circles
Prepare the gas station by mixing oil and wine vinegar, adding spices and salt to the refueling.
Pour the salad with refueling and mix it thoroughly, you can add salt to taste.
Cut the boiled eggs in halves or slices, beautifully spread on the surface of the salad.
Decorate the salad with fresh chopped greens and chips of Parmesan (cheese can be cut with slides and lay out carefully on the surface).

Wine vinegar for salad with Beijing cabbage

How to marry onions in wine vinegar?

Pickled onions - a delicious addition to any meat dish, a side dish of potatoes, cereals or salad. Onion marinating is easy to do in half an hour using 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 sea large)- 1 tsp (with a slide)
Sugar -1 tbsp. (with a slide)
Carnation -a few pcs.
Fragrant pepper and peas -a little handful
Ground pepper -0.5 tsp. (can be replaced with a mixture of different peppers).

Important: you can pickle white, onions, blue, pranks, tears (white part). This volume of the marinade is necessary for soaking 2-3 large bulbs. Marinating is best done in a food container, before pickling the onion should be cut with rings or half rings, pour boiling water and drain excess water.

Barbecue in vine vinegar: recipe

The marinade for barbecue, prepared with the addition of wine vinegar, soaks the meat with a bouquet of aromas and taste shades. For pickling meat, it is best to use red vinegar, as its sourness and taste are much stronger.

What is required for the 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. (clean, cold)
Ground pepper -0.5 tsp. (can be replaced with a mixture of peppers).
Bay leaf -a few pcs.
Onion -3-4 large white or on onions
Garlic -several Zabkov

IMPORTANT: For pickling, choose fatty meat, preferably a pork shake. The meat is salted and pepper is added to taste, a marinade is prepared from the obtained liquids and spices, which should be poured with pieces of meat overnight. The bay leaf and onions are mixed with meat with meat.

How to marry meat with wine vinegar for barbecue?

Chicken in wine vinegar: recipe

Chicken in wine sauce is a delicious and light dish, perfect for dinner or lunch. 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 fillet).
Bulgarian or sweet pepper -3-5 pcs. (preferably different colors for a beautiful look of a dish).
Onion -1 PC. (blue or white)
Garlic -1 head (small, do not choose very “evil” garlic).
Prunes -5-6 pcs.
Wine vinegar -50-70 ml. (white or red)
Dry white wine -50 ml.
Mustard (ordinary or dijon) -1 tsp
Fresh greens to decorate the finished dish
A mixture of spices to taste

Cooking:

Cut chicken meat with slis, a little oblong.
Get the meat in vine vinegar and wine, adding spices and salt.
After pickling, transfer the meat into a cauldron or a saucepan with a thick bottom, pour vegetable oil.
Add onions into the Kazan with half rings and pepper strips, squeeze the garlic, prunes and start extinguishing over low heat.
Add mustard and simmer the dish for 40-60 minutes.
When the excess liquid is evaporated and the meat becomes soft, turn off the fire and cover the cauldron with a lid, let the meat stand before serving for another 10-15 minutes.
When serving, decorate with fresh chopped herbs.

Beef in vine vinegar: Recipe

Beef, pickled in a 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, it will be juicy and saturated.

You will need:

Beef -700-800 g (pulp or clipping)
Onion -1-2 pcs. (small size)
Bulgarian pepper -1-2 pcs. (depending on the size)
Garlic -1 large head of not “evil” garlic
Wine vinegar -50-60 ml (preferably red)
Vegetable oil (any)
A bunch of fresh herbs
Dry red wine -100 ml.

Cooking:

Cut the beef with long pieces
Get the meat in vinegar with spices, add wine. It is best to marinate the meat at night.
In a Kazan or saucepan with a thick bottom, heat the oil
Send bell pepper, onions and garlic with whole teeth to hot oil.
After passing, send the meat along with the marinade to the oil, bring to boiling and reduce the fire.
Cover the cauldron with a lid and simmer the meat for an hour and a half, every 15 minutes, mixing and turning it over.
Garnish the finished dish chopped greens

Pork in vine vinegar in a pan: recipe

Wine vinegar will be able to make even the most fat and “heavy” meat is much easier for absorption, juicier, softer and much tastier. Vinegar will soak the meat, emphasizing all its shades.

You will need:

Pork (pulp or clipping) -700-800 g (without veins and fat).
Onion -1 PC. (white or on -hand)
Onions of tears (white part) -with 1 onion
Garlic -1 head
Sweet or Bulgarian pepper -2 pcs. (different colors for a beautiful look of a finished dish).
Wine vinegar -50 ml. (white or red)
Rosemary (a twig or a little dried)
Soy sauce -3-5 tbsp. (classical)
Fresh greens to decorate the dish

Cooking:

Cut the pork in small oblong pieces, put on in vine vinegar, spices and soy sauce.
In Kazanka, heat the oil and send the onion into it with half rings, pepper strips and whole cloves of garlic, bring to gold.
Send the meat to the cauldron, mix, pour several tablespoons of soy sauce, put a sprig of rosemary and cover with a lid.
Tash the meat for about an hour at a low temperature, after extinguishing a sprig of rosemary should be removed.

Rabbit in wine vinegar: recipe

Rabbit meat is very lean, not fat, nutritious, healthy and very tasty. In addition to the marinade and wine sauce, the meat will turn out to be an incredibly juicy and soft, tasty, impregnated bouquet of aromas.

You will need:

Rabbit -1 PC. (cut into parts, not very large pieces).
Wine vinegar -80 ml. (preferably red)
Dry red wine -100 ml.
Carrot- 2 pcs. Large (or one, if very large).
Garlic -1 head
Onion -1 large onion
Soy sauce -50 ml.
The seasoning "mixture of Italian herbs" -2 tsp
A mixture of peppers to taste

Cooking:

Put the rabbit in advance and leave it in cold water at night. This is necessary in order for an unpleasant odor, and the meat has become softer.
Pour the pieces of the rabbit with marinade: mix vinegar and wine together, dilute with vegetable oil, add spices and several bay leaves.
In a ducklman or in a Kazan, heat the oil, in it pass onions and carrots chopped with rings, add garlic with slices or halves.
Place the meat with the marinade, you can add a little water and soy sauce to taste.
Stew the rabbit under a closed lid for about 1.5 hours. Mix the mass every half an hour.

Marinade for duck with wine vinegar: how to cook?

Duck meat is very fat, rich and juicy. It can be perfectly supplemented with a marinade prepared on the basis of wine vinegar. It is noteworthy that after pickling this liquid can be stewed like a gravy.

You will need:

Duck or duck breast -approximately 1.5 kg.
Onion -1 PC.
Prunes - A few pcs. (give a smoked aroma)
Garlic -1 head (small, do not choose very “evil” garlic).
Carrot - 2 pcs. (large)
Wine vinegar -50-70 ml. (white or red)
Dry white wine -50 ml.
Mustard (ordinary or dijon) -1 tsp

Cooking:

Put the bird into neat pieces
Get the meat in wine vinegar, mustard and wine, adding spices and salt.
After pickling, transfer the meat to the Kazan, laying the layers of onions, prunes and slices of carrots.
Pour the marinade in the cauldron and start extinguishing-20 minutes over high heat and 40-60 on a small one.
When the excess liquid is evaporated and the meat becomes soft, turn off the fire and cover the cauldron with a lid, let the meat stand before serving for another 10-15 minutes.

Liver with wine vinegar: recipe

To prepare a delicious stew, you can use both chicken, beef, and pork liver. So that the liver does not grieve, soak it for the night in milk, and rinse it in running water in the morning.

You will need:

Liver (any) -1 kg. (It is best to use chicken, it is the most soft, delicate and quickly prepared).
Onion -1 PC. small size
Wine vinegar -50-80 ml. (white or red)
Soy sauce -50-70 ml. (classical)
Bay leaf -1-2 pcs.
Vegetable oil (any)

Cooking:

If the liver is large, it should be cut. The chicken liver is prepared entirely.
Glue the liver in wine vinegar for the night
In the morning, drain the marinade, and send the liver with a bow to the pan.
Fry the liver from all sides when a crust begins to appear, pour the meat with marinade and adding soy sauce, bay leaf and spices to taste.
Close the dishes with the lid and simmer over low heat for another 10-15 minutes.

Pickled mackerel in vine vinegar: how to cook?

You can marinate in vine vinegar not only meat, but also fish. For example, mackerel, she has a very rich and soft taste. The wine marinade perfectly emphasizes the juicy and fatty meat of fish.

You will need:

Mackerel -1 large freshly frozen or fresh fish
Garlic -several Zabkov
Wine vinegar -40-50 ml. (White is desirable)
Any vegetable oil -approximately
Onion -1 PC. (small)
Salt Sea -approximately
A mixture of peppers and "Italian herbs"

Cooking:

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

Pepper in vine vinegar: recipe

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

You will need:

Pepper -1 kg. (cleaned, not large)
Wine vinegar -1 cup (200-220 ml. Red or white).
Salt large -it tastes (it is better not to exceed the amount of 3-4 tsp).
Sugar -1 tbsp. With a hill
A mixture of sharp peppers -by eye, to taste
Pepper peas and fragrant -a small handful
Carnation -a few pcs.
Water-700-800 ml. (clean)
Garlic - 1 head

Cooking:

Cut the peeled pepper into 4 or 2 parts, put in the jar, tightly pressing each layer, supplementing with garlic.
Prepare the marinade: dissolve vinegar in water and add salt with sugar, pepper.
Pour the pepper with the marinade, leave the jar at room temperature for a day and for 2-3 days in the refrigerator.

Sushi dressing from wine vinegar: how to cook?

Tasty vinegar gas station for rice is the secret of delicious rolls and sushi. It is customary to season the boiled rice in vinegar gas station in order to give it a taste (sweetness with sourness).

Refueling proportions:

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

Important: mix everything thoroughly and dissolve, sprinkle the entire rice with refueling and mix.

Wine vinegar sauce: recipe, photo

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

You will need:

Tomato sauce or pasta -1-2 tbsp. (not sharp, classic).
Soy sauce -1-2 tbsp. (taste)
Sesame oil -1-2 tbsp. (can be replaced with olive).
Wine vinegar -1-2 tbsp. (red)
Corn starch -1-2 tsp
Oregano -1-2 pinch
Salt and mixture of peppers - taste

Pickled cabbage with wine vinegar: recipe

For pickling with vinegar gas station, you can use any cabbage: white, blue, Beijing.

Prepare the fill:

Wine vinegar -1 cup (white or red)
Garlic -1-2 heads (not "evil")
Pepper peas and fragrant -a little handful
Bay leaf -a few leaves
Carnation -a few pcs.
White cabbage -1 PC. (large 1.5-2 kg).

IMPORTANT:Chop the cabbage by strips, put in dense layers in the jar, each layer should be alternated with crushed garlic, bay leaf and pepper peas. Pour tightly tamped cabbage in the jar with a marinade of vinegar and water 1: 1, supplemented with spices, salt and sugar.

Tomato recipe with wine vinegar for the winter

You will need:

Cherry tomatoes" -1 kg. (can be replaced with tomatoes of the “Cream” variety).
Vegetable oil -several tbsp.
Garlic -5-6 pcs.
Wine vinegar -3-4 tbsp.
Salt large -taste

Cooking:

Wash the tomatoes, fold carefully in the jar, alternating with garlic.
Boil water (1.5 liters, see the volume of the jar)
Dissolve salt in boiling water, pour the tomato with boiling water
Pour several tbsps on top of boiling water into the jar. Oils and vinegar, roll up.