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.

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 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. The technology of their manufacture differs in the same way: red vinegar is fermented in oak barrels, light - in steel.

Any wine vinegar is great for making dressings for salads and other dishes. It saturates the ingredients with its delicate aroma and does not give them harshness. The 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 can in 200 g( can be replaced with green or combine two kinds).
• Feta cheese - 200-250 g( can be replaced with brined salted cheese)
• 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 herbs
• 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 half rings, send to salad bowl.
• Prepare a dressing for a 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 out the spices and pepper
• . Cheese the cheese 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. Stir vegetables and cheese is not worth it, since soft cheese will give the dish an unaesthetic 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 in fresh juicy taste, watery 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 this salad dressing is 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 piece.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 the cucumber into halves
• Prepare the dressing by mixing the oil and the 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 the 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 the onions must 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 impregnate meat with a bouquet of flavors and flavors. For marinating meat, it is best to use red vinegar, since its sour taste 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 tsp.(can be replaced with a mixture of peppers).
• Bay leaf - several pcs.
• Onion - 3-4 large white or bulbous bulbs
• Garlic - multiple teeth

IMPORTANT: For pickling, choose fatty meat, preferably a pork neck. Meat is salted and pepper is added to taste, marinade is prepared from the received liquids and spices, which should be poured into 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).
• Bow - 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 onions in onion rings and pepper with straws, squeeze garlic, prunes and start extinguishing on a 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 kozanok 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 tenderloin)
• 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)
• Fresh bunch of green
• Red dry wine - 100 ml.

Cooking:

• Cut beef into long pieces
• Marinate meat in vinegar with spices, add wine. It is best to marinate meat for the night.
• In a cauldron or a saucepan with a thick bottom, heat the oil
• . Send the Bulgarian pepper, onion and garlic with whole teeth to the hot oil.
• After passing the meat along with the marinade, send it 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.
• Ready dish decorate with chopped greens

Beef in wine marinade

Pork in wine vinegar in a frying pan: recipe

Wine vinegar can make even the most fat and "heavy" meat much easier to digest, juicier, softer and much tastier. Vinegar permeates 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) - with 1 onion
• Garlic - 1 head
• Sweet or bell pepper - 2 pcs.(different colors for a beautiful view of the ready dish).
• Wine vinegar - 50 ml.(white or red)
• Rosemary( sprig or slightly dried)
• Soy sauce - 3-5 tablespoons(classic)
• Fresh greens for decorating dishes

Cooking:

• Pork cut into small oblong pieces, marinate in wine vinegar, spices and soy sauce.
• In the Kazanka, heat the oil and send onions in half rings, pepper with straws and whole cloves of garlic, bring 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

Rabbit meat is very lean, not fatty, 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
• Onion - 1 large onion
• Soy sauce - 50 ml.
• Seasoning "Mixture of Italian herbs" - 2 tsp.
• Mixture of peppers to taste

Cooking:

• The rabbit is to be disassembled in advance and let it soak 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 the jerboa or in the Kazanka, pass the onions and carrots, cut into rings, in it, 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.
• Bow - 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

To prepare a tasty stew liver, you can use, like chicken, beef, and pork liver. To the liver is not bitter, soak it overnight 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 pan.
• Fry the liver from all sides, when the crust begins to appear, pour the meat into the marinade and add soy sauce, bay leaf and spices to taste.
• Cover the dishes and simmer for another 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
• Onion - 1 pc.(small)
• Salt sea - 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 temperature processing, 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 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 marinade, leave the jar at room temperature for a day 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( sweet 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 pinch
• Salt and mixture of peppers - to taste

Marinated cabbage with wine vinegar: recipe

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

Prepare the fill:

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

IMPORTANT: Cut cabbage with straws, lay in dense layers in a jar, each layer should alternate with crushed 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 grape vinegar

Tomato recipe with wine vinegar for the winter

You will need:

• Cherry tomatoes - 1 kg.(can be replaced with "cream" tomatoes).
• Vegetable oil - several st.l.
• Garlic - 5-6 pcs.
• Wine vinegar - 3-4 tbsp.
• Salt sea large - to taste

Cooking:

• Wash tomatoes, fold neatly into a jar, alternating with garlic.
• Boil the water( 1.5 liters, see by the volume of the can)
• In boiling water, dissolve the salt, pour the boiling water on the tomato
• Pour a few tablespoons into the jar over the boiling water.oil and vinegar, roll up.

Recipe for pickled cucumbers with wine vinegar for the winter

You will need:

• Cucumber small - 1 kg.(and you can cut large cucumbers, cut into pieces).
• Fennel bunch - 30-40 g.
• Garlic - 1 head
• Vegetable oil - several st.l.
• Wine vinegar - several st.l.
• Salt sea large - to taste

Cooking:

• Boil the water( 1,5 liters)
• Put the dill on the bottom, garlic and cucumber on top
• In the boiling water, dissolve the salt( 3-4 tsp)
• Pour the brinecucumbers, top with oil and vinegar, roll up.

Video: "Marinated Grapes and Wine Vinegar"