The month of May is National Vinegar Month. Most people have many one or more types of vinegar in their cupboards, or in pretty little bottles on the windowsill, but not many people know the true potential of vinegar.

Here are some easy recipes to help introduce this important ingredient into your family's cuisine.

Balsamic Apple Vinegar Syrup:

What you’ll need:

1. Equal parts of defrosted apple juice concentrate and balsamic vinegar.

What you’ll do:

1. Open your windows so the fumes don’t drive you out.
2. Mix the ingredients in a shallow saucepan.
3. Bring to a boil.
4. Turn the heat down and simmer uncovered for 20-30 minutes(until it’s reduced by a little more than half)
5. Cool and serve the same way you would serve other syrups.

Colorful Coleslaw:

Makes 8-10 servings

What you’ll need:

1. ½ cup white vinegar
2. ¼ cup balsamic vinegar
3. 1/3 cup sugar
4. ½ tsp salt
5. ¼ tsp celery seed
6. ½ teaspoon fresh ground black pepper
7. ½ cup extra virgin olive oil(EVOO as our favorite Rachel Ray would say)
8. 4 cups green cabbage, shredded.
9. 4 cups red cabbage, shredded.
10. ¼ cup finely chopped sweet onion(Walla Walla are the best)
11. ¼ tsp fresh chopped parsley

What you’ll do:

1. Whisk vinegars, sugar, salt, celery seed, pepper, and olive oil together until mixed well.
2. Toss with cabbage and onion
3. Sprinkle with fresh parsley before serving.

The Best BBQ Sauce Ever Invented:

Makes 1 cup

What you’ll need:

1. 1 cup catsup
2. ¼ cup water
3. 1 tbsp Dijon mustard
4. ½ cup brown sugar
5. 1 Tbsp white vinegar
6. ½ cup finely chopped onion
7. ¼ cup finely chopped celery
8. ¼ tsp unsalted butter
9. ¼ tsp salt
10. 1 Tbsp Worcestershire sauce

What you’ll do:

1. Sauté the onion and celery in the butter in a small pan.

2. In another pan, mix all other ingredients and bring to a boil slowly, stirring often.

3. Add the onion and celery mix, reduce heat, and simmer for ten minutes(until it’s reduced and not runny).

4. Serve as a side sauce, or over the top of your favorite chicken or ribs.

Watermelon Basil Vinaigrette:

Makes 2 cups

What you’ll need:

1. 4 cups chopped watermelon. Make sure to drain off any excess juice.
2. ¼ cup finely chopped red onion.
3. 2 Tbsp honey
4. ¼ cup champagne vinegar(or other wine vinegar)
5. ¾ cup canola oil
6. 2 Tbsp fresh chopped basil
7. 1 Tbsp fresh chopped parsley
8. Salt and pepper to taste

What you’ll do:

1. Mix watermelon, onion, vinegar, oil, basil, and parsley in a blender or food processor until combined. It’s okay to have small chunks of watermelon still.

2. Add salt and pepper

3. Serve over salad. Best if watermelon is served in the same meal.