Suero is a creamy and tangy Colombian sauce or dip made with fermented whole milk, salt, and vinegar or lime juice. It originates from Colombia's coastal region, hence its other, extended name – suero costeño. It is often served as an accompaniment to sausages, tamales, arepas, or plantain chips.
Nam chim kai is a traditional sweet chili sauce originating from Thailand. The sauce is usually made with a combination of fish sauce, garlic, chili flakes, lime juice, white wine vinegar, brown sugar, water, and rice wine. The ingredients are simmered in a saucepan until the sauce thickens and develops the consistency of runny syrup or honey. Once prepared, nam chim kai can be used as an ingredient in many dishes, or more commonly as a dipping sauce for a variety of foods.
Agurksalat is a traditional cucumber salad originating from Norway. This refreshing salad is especially popular in the summer and has many variations. It's usually made with sliced cucumbers, water, sugar, salt, white pepper, parsley, and white wine vinegar. Thinly sliced cucumbers are simply mixed with the dressing, chilled for about half an hour, sprinkled with chopped parsley, then served, often as an accompaniment to fish such as salmon or mackerel. If properly prepared, the salad should be crunchy and have a nice balance of sour and salt with hints of sweetness from the sugar.
Mint sauce is a traditional sauce originating from the United Kingdom. The sauce is usually made with a combination of mint, wine vinegar, boiling water, a pinch of sugar, and a pinch of salt. The mint leaves are sprinkled with salt, chopped, mixed with sugar, and stirred in boiling water. Once cooled, vinegar is stirred into the mix, and the sauce is then seasoned to taste. However, there are a few other variations apart from this traditional version, and some mint sauces may include other ingredients such as raspberries and lime juice. British mint sauce is traditionally served with roast lamb as part of Sunday roast (Sunday lunch).
Lengua a la vinagreta is a cold appetizer that is popular in Uruguay and Argentina. It consists of boiled ox or beef tongue that is sliced into thin pieces, then marinated in a combination of white wine vinegar, olive oil, garlic, and parsley, while capers and hard-boiled eggs are used sometimes, but not always. Although lengua a la vinagreta is usually served as an appetizer, it also makes for a light lunch or dinner. It is recommended to serve the dish with a glass of red wine on the side.
Pressgurka is a Swedish quick-pickled cucumber dish found across the country in homes, canteens and restaurants, most often accompanying meat-based meals such as meatballs or roasted dishes. It comes from Sweden’s long-established practice of preserving vegetables through acid, sugar and salt to extend the usefulness of short-season produce in a northern climate, a method well documented in cookbooks from the late nineteenth century where lightly pressed cucumbers appeared as an easy way to prepare fresh vegetables for immediate consumption while still gaining some of the qualities of preserved foods. The preparation involves slicing cucumbers very thinly, sprinkling them with salt and briefly pressing them to draw out moisture, then mixing the softened slices with a solution of vinegar, sugar, water and occasionally white pepper and dill. The pressing step changes the texture in a way that distinguishes it from other Scandinavian cucumber pickles by creating a softer but still crisp bite without requiring long curing. It is usually served chilled as a refreshing side to warm mains, often placed alongside potatoes and gravy, and it also appears on many Swedish lunch tables, smorgasbord spreads and summer meals where its acidity helps balance richer flavors. It is eaten throughout the year, often straight from the refrigerator, and pairs well with dishes containing cream-based sauces, roasted meats, fried fish, new potatoes and beverages such as light lagers or crisp, low-tannin white wines that can match its acidity without overwhelming it.
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For the “6 Best Rated Dishes with White Vinegar” list until June 17, 2026, 1,000,987 ratings were recorded, of which 657,348 were recognized by the system as legitimate.
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