vinegar-based

A commercial vinegar-based herbicide like Burnout, manufactured by St. Gabriel's Lab, can be purchased in most garden centers.

Maria Rodale: Front Lawn Freedom Maria Rodale 2011

Screaming-hot thin slices of fatty meat and scallions from the dashi water dipped into cold vinegar-based sauces like ponzu and miso-pon was possibly the best thing I'd ever eaten in my life.

An Utterly Fabu Shabu-Shabu Tyson Cole 2011

Meat is rubbed with traditional flavorings mixed with Mexican spices, smoked 10 to 14 hours and then sauced with a spicy, vinegar-based barbecue sauce.

Driving Combination 2010

Though one in particular—of escabeche, a Spanish preparation that involves cooking seafood, then pickling it in a vinegar-based marinade—stands out as crisply as the cold Barcelona Sunday morning on which I first tasted it.

A Fish Tale Katy McLaughlin 2012

Mimi Ritzen Crawford for The Wall Street Journal The meat is rubbed with traditional flavorings mixed with Mexican spices, smoked 10 to 14 hours and then sauced with a spicy, vinegar-based barbecue sauce.

Fusion Flavor on a Truck 2010

The spectrum of dressings is also dramatic, from tangy vinegar-based to creamy, encompassing ingredients from Miracle Whip to crème fraîche, sugar, honey, or maple syrup.

One Big Table Molly O’Neill 2010

But cold salads, such as one with green beans, chickpeas and red onion, pairs well with thin, piquant sauces such as a North Carolina-style, vinegar-based sauce.

Smoke Signals: Vegetarians get sauced, too 2010

Then it should be mixed with a vinegar-based solution of such clarity and spiciness as to augment but not detract from the suzerainty of slowly roasted hog flesh.

An Amazon.com Books Blog featuring news, reviews, interviews and guest author blogs. 2008

They tend toward a thick, slightly sweet, tomato-based sauce that is not as tangy as a Southern vinegar-based sauce or as aggressively smoky or peppery as Texas sauces.

One Big Table Molly O’Neill 2010

Greens were tasty and flavorful -- I'm guessing there was some form of pork in these greens -- and the crunchy enough vinegar-based coleslaw was much more sweet than hot.

Ed Levine: Fancy-Pants Fried Chicken in Tribeca 2009