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American Vinegar Works recipes
Marinade: 3 tbsps vinegar Bay leaf or thyme 3 garlic cloves Salt and pepper well Dash of hot sauce (optional) Toss all ingredients with chicken until there is a light wet coat. Increase recipe as needed to properly coat. Refrigerate at least 2 hours before grilling or pan-frying. Finish cooked chicken with a dash of vinegar Recommended vinegars: Hot Cranberry Apple Cider Riesling
Quick Pickle: Thinly sliced onions or shallot Vinegar Place thinly sliced onion or shallot in a small bowl or mug. Cover with vinegar. Let stand at least 20 minutes. Remove all onions and use on salads, burgers, or sandwiches. Reserve remaining vinegar for salad dressing. Recommended vinegars: Ultimate Red Wine Rose Wine Cherry Rice Pear Apple Cider
Vinaigrette: 2 parts good olive oil 1 part vinegar Salt and peper to taste ½ dijon mustard Whisk all ingredients together in a bowl until dressing is opaque and well-blended. Adjust salt, pepper, and vinegar levels to taste. Pour a small amount of dressing on salad and add more to taste. Dressing should lightly coat salad greens. Recommended vinegars: rose wine, ultimate red wine, rice wine Hint: a mix of vinegars gives greater depth of flavor