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Recipes

Heinz Vinegar Tips

Heinz Tip:


Vegetable Revival

To revive vegetables that look a little tired and wilted, soak them in one quart of cold water and a tablespoon of Heinz® White Vinegar.
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Sides

Heinz® Vinegar: It's natural, it's pure and it's versatile. Try these delicious side dishes.
Coleslaw 8 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 0 min 0 min 1/8 cup Heinz® Apple Cider Vinegar 1 cup mayonnaise 1/8 cup granulated sugar 1 pound package of coleslaw mix 1/4 cup Heinz® Deluxe Sweet Relish 1/4 cup diced red onion In a large bowl whisk together Vinegar, mayonnaise, and sugar. <p>Add remaining ingredients and toss thoroughly to mix.</p> Chill at least 1 hour before serving.

 

Dill-Glazed Mushrooms http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 2 tablespoons Heinz® Red Wine Vinegar 1 jar (4.5 oz.) whole mushrooms, drained 2 teaspoons honey 1 teaspoon dried dill weed or 2 teaspoons fresh dill Combine ingredients in skillet over medium-high heat. Bring to a simmer, stirring often. Simmer until liquid evaporates and mushrooms are glazed. Serve at room temperature. Makes 4 appetizer servings.

 

Quick 'N' Easy Garden Pickles http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 8 cups sliced unpeeled cucumbers 2 cups sliced onions 1 cup julienne red bell pepper 1 tablespoon salt 2 cups granulated sugar 1 1/2 cups Heinz® White Vinegar 2 teaspoons celery seed 2 teaspoons mustard seed In a large bowl, combine cucumbers, onions and red pepper. Sprinkle with salt and mix well. Let stand one hour. Drain. In a medium bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved. Place cucumber mixture in nonmetallic container. Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups. Note: pickles will keep in refrigerator up to six weeks. Chilling enhances the flavor and texture.

 

Sweet and Sour Meatballs http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 1/2 cup Heinz® Apple Cider Vinegar** 1 can (8 oz.) crushed pineapples 1/4 cup firmly packed brown sugar 2 tablespoons soy sauce 1 teaspoon ginger 1 1/2 pounds lean ground beef 3/4 cup dry bread crumbs 1/4 cup milk 1/2 teaspoon salt dash pepper 1 tablespoon vegetable oil 1 tablespoon cornstarch 1 tablespoon water 1 eggs, slightly beaten Drain pineapple, reserving liquid; set pineapple aside. Add water to reserved liquid to measure 3/4 cup. Add vinegar and next 3 ingredients; set aside. Combine beef and next 5 ingredients lightly but well. Form into 30 meatballs, using a rounded tablespoon for each. Brown meatballs in oil in large skillet; drain excess fat. Add pineapple liquid mixture. Cover; simmer 15 to 20 minutes or until meatballs are cooked, stirring occasionally. Stir in reserved pineapple. Combine cornstarch and water; stir into skillet. Cook until sauce is thickened, stirring constantly. Makes 6 servings.

 

Sweet and Tangy Party Franks 35 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 10 min 20 min 1 tablespoon Heinz® Apple Cider Vinegar 3/4 cup Heinz® Tomato Ketchup 1/4 cup orange marmalade 1/2 cup dry mustard 1/2 teaspoon chili powder 1/2 teaspoon hot pepper sauce 1/4 teaspoon red pepper 1/4 teaspoon ginger 1 pouch good-quality frankfurters cut into 1-inch pieces <p>&nbsp;In a medium bowl, combine all ingredients except frankfurters.</p> Place Ketchup mixture in a medium saucepan and bring to a boil.<br /> <br type="_moz" /> Add frankfurter pieces to Ketchup mixture; cover; simmer 15 minutes or until frankfurters are heated, stirring occasionally.<br /> <br type="_moz" /> Serve in chafing dish with food picks.<br /> <br type="_moz" />

 

Ultimate Alsace Style Mashed Potatoes 11 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 10 min 15 min 1 tablespoon Heinz® Apple Cider Vinegar 1 1/2 cups Ore-Ida® Chopped Onions 1 package Ore-Ida® Steam n' Mash Cut Russet Potatoes 2 tablespoons butter 1 cup sour cream 1/2 cup gruyère cheese shredded 1 teaspoon kosher salt 1/2 teaspoon ground sage 1/3 cup crumbled bacon <span>Melt butter in a medium skillet over medium heat. Cook Onions for 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.</span><br /> <br type="_moz" /> <span>Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, sour cream, cheese, Vinegar, salt and sage, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in saut&eacute;ed onions and bacon, and serve immediately. Garnish with additional cooked bacon crumbles and fresh sage leaves if desired.</span><br /> <br type="_moz" />

 

Zesty Coleslaw http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 2 tablespoons Heinz® Malt Vinegar 1 package (1 lb.) coleslaw salad blend or 8 cups shredded cabbage 2/3 cup mayonnaise or salad dressing 2 teaspoons sugar 2 teaspoons yellow mustard Place coleslaw blend in large bowl. In small bowl, combine remaining ingredients; mix well. Pour over coleslaw blend; mix lightly.

 

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