Body top cap


Heinz Vinegar Tips

Heinz Tip:

Meat Tenderizer and Marinade

A mixture of one-half cup of white, cider or wine vinegar added to a cup of liquid bouillon makes a great marinade base.
See All Tips »


Take some time off and let Heinz® Vinegar do the work for you. By the time you are finished relaxing, you will be rested and ready to enjoy the flavorful excitement that Heinz® Vinegar marinades add to your meals.
Blue Ribbon Barbecue Sauce 6 10 min 1 hr & 10 min 1/4 cup Heinz® Apple Cider Vinegar 1 medium onion, minced 1/2 cup Lea & Perrins® Worcestershire Sauce 1/2 cup pineapple juice 1/4 cup brown sugar 1/4 cup molasses 1 teaspoon dried red pepper flakes (optional) 2 large garlic cloves, minced 2 cans (28 oz.) crushed tomatoes <p>&nbsp;</p> In a large saucepan sprayed with nonstick spray, saut&eacute; onion over medium-high heat for 8 to 10 minutes, or until soft. Add all remaining ingredients. Reduce heat and simmer, covered, for one hour, stirring occasionally.


Marinated Chilled Shrimp 18 30 min 10 min 1 cup Heinz® Apple Cider Vinegar 2 1/2 pounds large, unpeeled, raw shrimp 4 medium red onions, sliced, or about 12 cups 2 tablespoons whole peppercorns 4 bay leaves 5 garlic cloves 1 bottle Heinz® Original Cocktail Sauce <p>&nbsp;</p> <p>Bring about 8 cups of water to boil in a large saucepot. Add shrimp and cook for about 3 to 4 minutes, or until just pink in color. Rinse in cold water to prevent further cooking and drain well. Peel and devein shrimp, leaving tails on.<br /> &nbsp;</p> <p>Using a 2 qt. airtight glass jar with a wide mouth, layer 1/4 of cooked shrimp, 1/4 of onions, 1/4 of peppercorns, 1 bay leaf and 1 garlic clove. Repeat 3 times. Pour vinegar over layers, leaving at least 1 in. of headspace. Seal jar tightly and gently shake to combine the ingredients. Marinate in refrigerator for 2 days before serving, gently shaking jar occasionally. Serve chilled with Cocktail Sauce.<br /> &nbsp;</p>


Marinated Mushrooms 1 min 1 min 1/2 cup Heinz® Garlic Wine Vinegar 3/4 cup vegetable oil 1 1/2 teaspoons salt 1 teaspoon granulated sugar 1/2 teaspoon dried basil leaves 1/4 teaspoon ground thyme 6 peppercorns 1 clove garlic, split 1 bay leaf 1 1/2 pounds small mushrooms, rinsed, stems trimmed In large saucepan, combine all ingredients except mushrooms; heat to boiling. Cover; simmer 10 minutes. Add mushrooms; simmer, uncovered 3 minutes. Pour mushrooms and liquid into bowl. Cover; chill several hours or overnight, stirring occasionally. Remove bay leaf. Drain and serve as an appetizer or on a relish tray. Makes about 3 1/2 cups.


Marinated Vegetable Salad 1 min 1 min 2/3 cup Heinz® Apple Cider Vinegar** 2/3 cup vegetable oil 2 tablespoons granulated sugar 1 teaspoon salt 1/2 teaspoon paprika dash pepper 2 cups frozen cut green beans, cooked* 1 small head cauliflower, cut into flowerets (about 4 cups) 1 cup diagonally sliced celery 1/4 cup thinly sliced green onions, including some tops 2 tablespoons chopped pimiento lettuce For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Combine beans, cauliflower, celery, onions and pimiento in large bowl; pour marinade over and toss. Cover; chill overnight, tossing occasionally. Drain and serve on lettuce. Makes 6 servings (about 5 cups). *1/2 pound fresh green beans, cut into 1-inch pieces, cooked, may be substituted.


Tarragon Marinated Chicken Breasts 1 min 1 min 1/4 cup Heinz® Tarragon Vinegar 4 skinless, boneless chicken breast halves (about 1-1/2 pounds) 1/3 cup olive or vegetable oil 2 cloves garlic or 1/2 teaspoon garlic powder dash salt and pepper Place chicken in gallon size re-sealable plastic bag. In small bowl or jar, combine remaining ingredients. Pour over chicken; close bag. Refrigerate at least 2 hours or overnight, turning bag occasionally. Grill or broil as desired until chicken is fully cooked. Discard any remaining marinade & bag.


Texas Barbecue Sauce 13 5 min 15 min 1/4 cup Heinz® Apple Cider Vinegar 1/3 cup Lea & Perrins® The Original Worcestershire Sauce 3/4 cup Heinz® Tomato Ketchup 1/4 cup brown sugar 2 tablespoons vegetable oil 1/2 teaspoon garlic powder 1/2 teaspoon salt <p>&nbsp;</p> In a medium saucepan over medium-high heat, combine all ingredients and bring to a boil. Reduce heat and simmer, covered, for 10 minutes, stirring occasionally.


Body bottom cap