18 Tangy Black Vinegar Recipes Delicious

Ready to add a zesty twist to your cooking? Black vinegar, with its deep, tangy flavor, is the secret ingredient your dishes have been missing! From quick weeknight dinners to cozy comfort foods, we’ve rounded up 18 mouthwatering recipes that showcase this versatile condiment. Whether you’re a seasoned chef or just starting out, these ideas will inspire your next culinary adventure. Let’s dive in!

Black Vinegar Glazed Chicken Wings

These Black Vinegar Glazed Chicken Wings are a game-changer for your next gathering, offering a perfect balance of tangy and sweet with a sticky, finger-licking glaze.

Ingredients

• 2 lbs chicken wings
• 1/4 cup black vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/4 cup black vinegar, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated ginger, 2 cloves minced garlic, 1/2 tsp red pepper flakes, and 1/2 tsp salt.
3. Toss the chicken wings with 1 tbsp vegetable oil, then arrange them on the prepared baking sheet.
4. Bake for 25 minutes, then brush the wings with half of the glaze. Return to the oven and bake for another 10 minutes.
5. Flip the wings, brush with the remaining glaze, and bake for a final 10 minutes until sticky and caramelized.

The magic of these wings lies in the black vinegar’s deep, molasses-like sweetness, which caramelizes beautifully under high heat for a glaze that’s irresistibly glossy.

Tip: For extra crispy wings, broil for the last 2-3 minutes, watching closely to prevent burning.

Spicy Black Vinegar Cucumber Salad

This Spicy Black Vinegar Cucumber Salad is a refreshingly tangy side dish that packs a punch, perfect for spicing up your meal with minimal effort.

Ingredients

• 2 large cucumbers, thinly sliced
• 2 tablespoons black vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds

Instructions

1. In a large bowl, combine the thinly sliced cucumbers with 1/2 teaspoon salt. Let sit for 10 minutes to draw out excess moisture, then drain and pat dry.
2. In a small bowl, whisk together 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon red pepper flakes, and 1 tablespoon sesame oil until the sugar is dissolved.
3. Add the minced garlic to the dressing and mix well.
4. Pour the dressing over the cucumbers and toss gently to coat evenly.
5. Sprinkle with 1 teaspoon sesame seeds before serving.

The sharp tang of black vinegar paired with the cool crunch of cucumbers creates a bold contrast that’s unexpectedly addictive.

Tip: For an extra kick, let the salad marinate in the fridge for an hour before serving to deepen the flavors.

Black Vinegar Braised Pork Belly

This Black Vinegar Braised Pork Belly is a melt-in-your-mouth delight, combining rich flavors with a tangy twist that’ll have everyone asking for seconds.

Ingredients

• 2 lbs pork belly, cut into 1-inch cubes
• 1/4 cup black vinegar
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 star anise
• 1 cup water
• 2 green onions, sliced for garnish

Instructions

1. In a large pot, sear the pork belly over medium-high heat until all sides are golden brown, about 5 minutes.
2. Add the black vinegar, soy sauce, brown sugar, ginger, garlic, and star anise to the pot. Stir to combine.
3. Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
4. Remove the lid and increase heat to medium. Cook for another 30 minutes to reduce the sauce until thick and glossy.
5. Garnish with sliced green onions before serving.

The slow braising process tenderizes the pork belly to perfection, while the black vinegar adds a unique depth that balances the richness. Tip: For an extra layer of flavor, let the dish rest overnight and reheat before serving.

Sweet and Sour Black Vinegar Fish

This Sweet and Sour Black Vinegar Fish is a delightful twist on the classic, offering a perfect balance of tangy and sweet with a rich, deep flavor from the black vinegar.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 1/2 cup black vinegar
• 1/4 cup sugar
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup pineapple chunks
• 1/4 cup bell pepper, diced
• 2 green onions, sliced

Instructions

1. Pat the fish fillets dry and coat them evenly with cornstarch.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the fish and cook for 3-4 minutes on each side until golden and crispy. Remove and set aside.
3. In the same skillet, add black vinegar, sugar, soy sauce, ginger, and garlic. Stir and bring to a simmer for 2 minutes until the sugar dissolves.
4. Add pineapple chunks and bell pepper to the skillet. Cook for another 2 minutes until the vegetables are slightly tender.
5. Return the fish to the skillet, spooning the sauce over the fillets. Cook for an additional 2 minutes to heat through.
6. Garnish with sliced green onions before serving.

The black vinegar not only adds a unique depth to the dish but also tenderizes the fish, making it incredibly succulent. Serve this over steamed rice for a meal that’s bursting with flavor.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce while simmering.

Black Vinegar Marinated Beef Skewers

These Black Vinegar Marinated Beef Skewers are a game-changer for your next BBQ, offering a perfect balance of tangy and sweet with a hint of smokiness.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 1/4 cup black vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup black vinegar, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper.
2. Add the beef cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Thread the marinated beef onto the soaked bamboo skewers, leaving a little space between each piece.
4. Grill the skewers for 3-4 minutes per side, or until the beef is charred on the edges and cooked to your desired doneness.

The black vinegar not only tenderizes the beef but also gives it a unique, slightly sweet acidity that’s irresistible. These skewers are perfect for when you want to impress without spending all day in the kitchen.

Tip: For an extra layer of flavor, brush the skewers with a little extra marinade during the last minute of grilling.

Black Vinegar and Soy Sauce Noodles

These Black Vinegar and Soy Sauce Noodles are a quick, flavor-packed meal that brings a perfect balance of tangy and savory to your table in under 20 minutes.

Ingredients

• 8 oz dried wheat noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the cooked noodles to the pan, followed by the soy sauce, black vinegar, sugar, and red pepper flakes. Toss everything together for 2-3 minutes until the noodles are evenly coated and heated through.
4. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

The magic of this dish lies in the bold contrast between the rich soy sauce and the sharp black vinegar, creating a depth of flavor that’s irresistibly moreish.

Tip: For an extra crunch, sprinkle some crushed peanuts on top just before serving.

Black Vinegar Pickled Radishes

These Black Vinegar Pickled Radishes are a tangy, crunchy delight that adds a punch of flavor to any meal, ready in just a few hours with minimal effort.

Ingredients

• 1 cup thinly sliced radishes
• 1/2 cup black vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a small saucepan, combine the black vinegar, water, sugar, salt, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely, about 2 minutes.
2. Place the sliced radishes in a clean, heatproof jar. Pour the hot vinegar mixture over the radishes, ensuring they are completely submerged.
3. Let the mixture cool to room temperature, then cover the jar and refrigerate for at least 2 hours before serving. The radishes will develop more flavor the longer they sit, ideally 24 hours.

The magic of these pickled radishes lies in their balance of sweet, sour, and spicy, with a crunch that’s irresistible. They’re perfect for topping tacos or adding a zesty twist to salads.

Tip: For an extra layer of flavor, add a few slices of ginger or a clove of garlic to the jar before pouring in the vinegar mixture.

Black Vinegar Stir-Fried Vegetables

Bring a touch of Asian flair to your weeknight dinners with this Black Vinegar Stir-Fried Vegetables recipe, a perfect blend of tangy and savory flavors that come together in minutes.

Ingredients

• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 2 tbsp black vinegar
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
2. Add the broccoli florets, sliced bell peppers, and sliced carrots to the wok. Stir-fry for 5-7 minutes, until the vegetables are just tender but still crisp.
3. Pour in the black vinegar and soy sauce, then sprinkle the sugar, salt, and black pepper over the vegetables. Toss everything together and stir-fry for another 2 minutes, ensuring the vegetables are evenly coated with the sauce.
4. Remove from heat and serve immediately. The black vinegar adds a unique depth and tanginess that elevates the humble stir-fry into something truly special.

Tip: For an extra crunch, toss in some cashews or peanuts right before serving.

Black Vinegar BBQ Sauce Ribs

Get ready to fall in love with these Black Vinegar BBQ Sauce Ribs, where the tangy depth of black vinegar meets the smoky sweetness of classic BBQ in a finger-licking good dish.

Ingredients

• 2 racks of baby back ribs
• 1 cup ketchup
• 1/2 cup black vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper

Instructions

1. Preheat your oven to 300°F. Place the ribs on a large piece of aluminum foil, season both sides with garlic powder, onion powder, smoked paprika, and black pepper. Wrap tightly and bake for 2 hours until tender.
2. In a saucepan over medium heat, combine ketchup, black vinegar, brown sugar, and soy sauce. Bring to a simmer, stirring occasionally, for 5 minutes until the sugar dissolves and the sauce thickens slightly.
3. Remove the ribs from the oven and unwrap. Brush generously with the BBQ sauce on both sides.
4. Increase the oven temperature to 400°F. Return the ribs to the oven, uncovered, and bake for an additional 15 minutes until the sauce is sticky and caramelized.

The magic of these ribs lies in the black vinegar’s unique tang, which cuts through the richness of the meat and adds an unforgettable depth to the BBQ sauce.

Tip: For an extra smoky flavor, finish the ribs on the grill for a couple of minutes after the final bake.

Black Vinegar Infused Dumpling Sauce

Elevate your dumpling game with this Black Vinegar Infused Dumpling Sauce, a perfect blend of tangy, sweet, and umami flavors that’ll make your homemade dumplings sing.

Ingredients

• 1/4 cup black vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons water

Instructions

1. In a small bowl, whisk together 1/4 cup black vinegar and 2 tablespoons soy sauce until well combined.
2. Add 1 tablespoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon grated ginger, 1 clove minced garlic, and 1/4 teaspoon red pepper flakes to the bowl. Stir until the sugar is completely dissolved.
3. Gradually mix in 2 tablespoons water to adjust the consistency to your liking.
4. Let the sauce sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

The magic of this sauce lies in its balance—black vinegar brings a deep, fruity acidity that’s perfectly countered by the sweetness and heat, making every bite of dumpling irresistibly complex.

Tip: For an extra layer of flavor, try adding a splash of rice wine or a pinch of five-spice powder to the mix.

Black Vinegar Garlic Shrimp

This Black Vinegar Garlic Shrimp is a quick, flavorful dish that brings a tangy twist to your weeknight dinners, perfect for those who love a bold flavor profile.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp black vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together 3 tbsp black vinegar, 2 tbsp soy sauce, and 1 tbsp honey. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque.
4. Pour the vinegar mixture over the shrimp, stirring to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
5. Garnish with 2 sliced green onions before serving.

The combination of black vinegar and honey creates a beautifully balanced sauce that’s both sweet and tangy, clinging perfectly to each succulent shrimp.

Tip: For an extra kick, double the red pepper flakes or add a splash of chili oil with the garlic.

Black Vinegar Honey Glazed Carrots

These Black Vinegar Honey Glazed Carrots are a sweet and tangy side dish that will steal the show at any dinner table.

Ingredients

• 1 pound carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon black vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. In a large skillet over medium heat, melt the butter. Add the carrots and cook for 5 minutes, stirring occasionally, until they start to soften.
2. Stir in the honey, black vinegar, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened.
3. Remove from heat and transfer to a serving dish. Garnish with chopped parsley before serving.

The combination of black vinegar and honey creates a glaze that’s uniquely rich and complex, with a perfect balance of sweetness and acidity.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes to the glaze.

Black Vinegar Chili Oil Wontons

These Black Vinegar Chili Oil Wontons are a fiery, tangy twist on the classic, perfect for when you’re craving something with a bit of heat and a lot of flavor.

Ingredients

• 1 pack of wonton wrappers (about 30 pieces)
• 1/2 lb ground pork
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 tbsp black vinegar
• 1 tbsp chili oil
• 1 tsp minced garlic
• 1/2 tsp grated ginger

Instructions

1. In a bowl, mix ground pork, green onions, soy sauce, sesame oil, salt, sugar, and white pepper until well combined.
2. Place a small spoonful of the pork mixture in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, and press to seal, pleating the edges if desired.
3. Bring a large pot of water to a boil. Add wontons in batches, cooking for about 4 minutes or until they float to the surface and the filling is cooked through.
4. While the wontons cook, mix black vinegar, chili oil, minced garlic, and grated ginger in a small bowl to make the sauce.
5. Drain the wontons and toss them gently in the sauce until evenly coated.

The magic of this dish lies in the bold contrast between the rich, savory wontons and the sharp, spicy sauce—a combo that’s irresistibly moreish.

Tip: For an extra kick, drizzle a bit more chili oil on top before serving.

Black Vinegar Sesame Spinach

This Black Vinegar Sesame Spinach is a vibrant side dish that brings a perfect balance of tangy and nutty flavors to your table in just minutes.

Ingredients

• 1 bunch fresh spinach (about 8 oz), thoroughly washed
• 1 tbsp sesame oil
• 1 tbsp black vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil. Blanch the spinach for 30 seconds, then immediately transfer to a bowl of ice water to stop the cooking process. Drain well and squeeze out excess water.
2. In a small bowl, whisk together the sesame oil, black vinegar, sugar, and salt until the sugar and salt are fully dissolved.
3. Place the blanched spinach in a serving dish. Drizzle the dressing over the spinach and sprinkle with toasted sesame seeds. Toss lightly to combine.

The magic of this dish lies in the bold contrast between the earthy spinach and the sharp, sweet dressing, with toasted sesame seeds adding a delightful crunch.

Tip: For an extra flavor boost, let the dressed spinach sit for 10 minutes before serving to allow the flavors to meld.

Black Vinegar Roasted Duck

This Black Vinegar Roasted Duck is a showstopper with its glossy, caramelized skin and a tangy-sweet depth that’s irresistibly rich.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 1/2 cup black vinegar
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp grated ginger
• 4 cloves garlic, minced
• 1 tsp five-spice powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F. In a small bowl, whisk together 1/2 cup black vinegar, 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp grated ginger, 4 cloves minced garlic, 1 tsp five-spice powder, and 1/2 tsp salt.
2. Place the duck on a rack in a roasting pan. Brush half of the vinegar mixture all over the duck, making sure to coat it evenly.
3. Roast the duck for 1 hour, then brush with the remaining vinegar mixture. Continue roasting for another 30-40 minutes, until the skin is dark golden and crispy.
4. Let the duck rest for 10 minutes before carving. The black vinegar glaze creates a sticky, shiny coating that’s packed with umami and a hint of sweetness, perfect for impressing at dinner parties.

Tip: For extra crispiness, broil the duck for the last 2-3 minutes of cooking, watching closely to prevent burning.

Black Vinegar and Ginger Tea

Warm up with this soothing Black Vinegar and Ginger Tea, a comforting brew that blends the tangy depth of black vinegar with the spicy kick of fresh ginger.

Ingredients

• 2 cups water
• 1/4 cup black vinegar
• 2 tablespoons honey
• 1 inch fresh ginger, thinly sliced

Instructions

1. In a small saucepan, bring 2 cups of water to a boil over medium-high heat.
2. Add the 1 inch of thinly sliced fresh ginger to the boiling water, reduce the heat to low, and let it simmer for 10 minutes to infuse the water with ginger flavor.
3. Stir in 1/4 cup of black vinegar and 2 tablespoons of honey, mixing well until the honey is completely dissolved.
4. Continue to simmer for another 5 minutes, then remove from heat.
5. Strain the tea into cups, discarding the ginger slices, and serve hot.

This tea stands out for its bold contrast of flavors—the sharpness of black vinegar perfectly balanced by the sweetness of honey and the warmth of ginger.

Tip: For an extra soothing effect, add a cinnamon stick during the simmering process.

Black Vinegar Soaked Hard-Boiled Eggs

These Black Vinegar Soaked Hard-Boiled Eggs are a tangy, savory treat that’s surprisingly simple to make, offering a unique twist on your usual egg snack.

Ingredients

• 6 large eggs
• 1 cup black vinegar
• 1/2 cup water
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 star anise
• 1 cinnamon stick

Instructions

1. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel.
3. In a separate saucepan, combine 1 cup black vinegar, 1/2 cup water, 2 tbsp soy sauce, 1 tbsp sugar, 1 star anise, and 1 cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves.
4. Add the peeled eggs to the saucepan, ensuring they’re fully submerged. Simmer gently for 10 minutes, then remove from heat.
5. Transfer the eggs and liquid to a container, cover, and refrigerate for at least 4 hours, or overnight for deeper flavor.

The eggs develop a beautifully marbled appearance and a deep, complex flavor that’s both sweet and tangy, making them a standout addition to any meal or snack time.

Tip: For an extra flavor boost, try adding a slice of ginger or a clove of garlic to the simmering liquid.

Black Vinegar Caramelized Onion Pizza

Transform your pizza night with this Black Vinegar Caramelized Onion Pizza, where sweet meets tangy in every bite.

Ingredients

• 1 pre-made pizza dough (about 1 lb)
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1/4 cup black vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled goat cheese
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and place it on a baking sheet.
2. In a large skillet over medium heat, heat 2 tbsp olive oil. Add the thinly sliced onions and cook for about 5 minutes until they start to soften.
3. Stir in 1/4 cup black vinegar, 1 tbsp sugar, and 1/2 tsp salt. Reduce the heat to low and cook for another 15 minutes, stirring occasionally, until the onions are caramelized and the liquid has mostly evaporated.
4. Spread the caramelized onions evenly over the pizza dough. Top with 1 cup shredded mozzarella cheese and 1/2 cup crumbled goat cheese.
5. Bake at 425°F for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
6. Garnish with fresh thyme leaves before serving.

The black vinegar adds a unique depth to the caramelized onions, making this pizza a standout with its bold, savory-sweet flavors.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

Conclusion

We hope this roundup of 18 tangy black vinegar recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!