Promotional banner for bavaria.social.gifts

recipe

Pros: vinegar
Pickled Eggs with Beet Juice and Vinegar Brine is a classic snack enjoyed for their tangy and slightly sweet taste. The eggs are first hard-boiled, peeled, and then submerged in a flavorful brine made from beet juice, vinegar, sugar, and a blend of pickling spices such as cloves, cinnamon, and bay leaves.
Pickled Eggs - Beet juice, vinegar-brined
Rating
A Cranberry Shrub is an invigorating beverage that marries the tartness of cranberries with the sweet-tangy notes of apple cider vinegar and sugar. This colonial-era drink starts by macerating fresh or frozen cranberries with sugar to draw out their vivid flavor and create a syrup.
Cranberry Shrub – Tart, refreshing berry drink
Rating
Rotkohl is a traditional German side dish that adds a pop of color and a blend of sweet and sour flavors to any meal. This dish is made by braising red cabbage with a combination of tangy vinegar, sweet apples, and aromatic spices.
Rotkohl: Sweet and sour red cabbage.
Rating
Bayerische Kartoffelsalat, or Bavarian-style potato salad, is a traditional German dish that is popular in the Bavaria region. Unlike its creamy American counterpart, this salad is typically made with a lighter dressing comprising of broth, vinegar, and mustard.
Bayerische Kartoffelsalat: Bavarian-style potato salad with broth, vinegar, and onions
Rating
Wurstsalat is a classic German salad that's popular in many parts of Europe, especially in Germany, Switzerland, and Austria. It consists of thinly sliced sausages, typically a type of Lyoner, cervelat, or Swiss cheese sausage, mixed with crunchy pickles, onions, and a zesty dressing made from vinegar and oil.
Wurstsalat: Sausage salad with onions, pickles, and a tangy dressing
Rating
Rote-Bete-Salat, or Beetroot Salad, is a vibrant and nutritious German dish, well known for its earthy flavors and striking color. It typically combines roasted or boiled beetroot, which is then diced or sliced and dressed with a mixture of vinegar, olive oil, mustard, and often a touch of honey for sweetness.
Rote-Bete-Salat: Beetroot salad.
Rating
Kartoffelsalat, or German-style potato salad, is a popular dish known for its tangy taste and is a staple at gatherings and barbecues. Often served warm, this salad differs from others because it usually omits mayonnaise. Instead, it features boiled, sliced potatoes dressed in a warm vinegar-based dressing with bacon, mustard, onions, and herbs.
Kartoffelsalat: Tangy potato salad.
Rating
Rollmops are a traditional German and Eastern European appetizer made from fillets of herring that are rolled into a cylindrical shape around a savory filling. The herring is first pickled in a mixture of vinegar, water, onions, and spices such as bay leaves, mustard seeds, and peppercorns.
Rollmops: Pickled herring rolls.
Rating
Rheinischer Hasenpfeffer is a traditional German dish, specifically from the Rhineland region, that is known for its rich and hearty flavors. This renowned rabbit stew is marinated in a mixture of vinegar and wine with onions, cloves, and bay leaves, which tenderizes the meat and infuses it with a deep, tangy flavor.
Rheinischer Hasenpfeffer: Rabbit stew.
Rating
Krautsalat, also known as German Cabbage Salad, is a crisp and tangy side dish that features finely shredded cabbage marinated in a refreshing vinegar-based dressing. The salad is typically seasoned with caraway seeds, mustard, and sometimes sugar, which balances out the acidity.
Krautsalat: Cabbage salad.
Rating
Gewürzgurken, or spiced pickled cucumbers, are a traditional German delicacy often served as a side dish or condiment. The process involves pickling fresh cucumbers in a brine of vinegar, water, and a blend of spices like dill, mustard seeds, and coriander. Bay leaves and peppercorns are often added to enhance the complex flavor profile.
Pickled vegetables like Gewürzgurken (spiced cucumbers)
Rating
Wurstsalat is a popular salad in German and Swiss cuisine featuring thinly sliced sausages mixed with tangy pickles, crisp onions, and a zesty dressing. This dish is traditionally made using German-style sausages like Lyoner, Regensburger or Fleischwurst, which are known for their fine texture and delicate flavor.
Wurstsalat: Sausage salad with onions.
Rating
Rheinischer Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The Sauerbraten marinating process involves a mixture of vinegar or wine, water, and a variety of seasonings, which makes the beef tender and flavorful.
Rheinischer Sauerbraten: Marinated beef roast.
Rating
Rotkohl, also known as Braised Red Cabbage, is a classic German side dish that features sweet and sour flavors. This recipe is made with red cabbage shredded and slowly braised with apples, onions, vinegar, sweetener, and spices such as cloves, bay leaves, and juniper berries.
Rotkohl: Braised red cabbage.
Rating