DIY Refrigerator Pickle Kits - New Product Launch

We are very pleased to announce after a summer of experimentation we have perfected our DIY Refrigerator Pickle Kits. Now you can make easy pickles at home. No canning needed.  They are ready in about 24 hours.  Use them on burgers, in sandwiches and for snacking.

You get instructions, seasonings, and even the jar so you can make pickled vegetables in your refrigerator. All you add is vinegar and water and your favorite vegetables, be they cucumbers, zucchini or other veggies!

You can make perfect pickles in three easy steps:

1. Prep the jars and clean and slice the vegetables
2. Make a flavorful brine with the enclosed ingredients and the addition of vinegar and water
3. Pour the warm brine over the vegetables, seal and refrigerate.

We developed 5 different recipes that make tasty quick pickles that require only about 10 minutes of prep work to give you snacks or sandwich condiments!

       Dill Spears

  

                    Hot and Dill Pickles 

                                    

Secret Recipe Pickles

  

Sweet Pickles

                                            

    Mustard Pickled Vegetables

Ways to use these -

• Use them on sandwiches
• Blend them into tuna fish
• Use in Bloody Marys
• Mix into your salad
• Make part of a Charcuterie Board
• Or use the pickle juice in vinaigrette

You can pick out your favorite pickle recipes on Etsy or our website.

We love these kits because they make is so easy to make your own pickles with out the hassle of canning.  You get detailed step-by-step instructions, a specially crafted seasoning packet and a jar just the right size to make a batch of pickles you can enjoy in 24 hours.

Get yours today from our website.

Spiced Pickled Beets - Monthly theme

 As promised earlier this month, here is the spiced pickled beets recipe.  The hardest thing about the recipe is cooking the beets and peeling them.  Beets will color your fingers, so grab a pair of gloves.  We have so many gloves around the house these days it was easier than usual this year to keep the purple at bay.

Spiced Pickled Beets (makes 4 pint jars)

3 pounds small fresh beets

2 cups sugar

2 cups water

2 cups cider vinegar

2 cinnamon sticks (3 inches)

1 teaspoon whole cloves

1 teaspoon whole allspice

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths.

Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag.

Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. head space. Remove air bubbles and adjust head space, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

If you want to make your own pickles in the refrigerator, try our new DIY Refrigerator Pickle Kits

Mexican Refrigerator Pickled Vegetables - Pickled Things Recipe Theme

This is a Mexican pickled vegetable recipe which is much different from a traditional pickled vegetable recipe.  The secret ingredient is Mexican Oregano. Mexican Oregano (Poliomintha longiflora), not to be confused with Cuban Oregano or Cuban Thyme which is a succulent, this is a leafy herb the looks more like tarragon than oregano. Although not a true oregano, Mexican oregano is native to Mexico, Guatemala and parts of South America. Lavender flowers bloom from summer to fall. The leaves have a spicy flavor that many gourmet chefs prefer. Placing whole branches over hot charcoal impart incredible flavor to grilled foods. We have a Secret Recipe DIY Refrigerator Pickles, but it has our special pickling spice, not Mexican Oregano. 

From this seasoning, which is a great companion to hot and spicy, you can make great pickled vegetables.

Mexican Refrigerator Pickled Vegetables  (Verduras en Escabeche)

3 Tablespoons vegetable oil

12 cloves garlic

1 cup sliced carrots

1 cup small cauliflower sections

8 jalapenos and 4 serranos, slit vertically down one side

1 large onion, sliced vertically

1 cup mild vinegar: cider, white wine, or herb-flavored

1 cup water

2 bay leaves

2 whole cloves

3 Tablespoons dried Mexican oregano

6 peppercorns

2 teaspoons kosher salt

Directions:

Heat oil and add garlic. Sauté until garlic turns golden and remove from oil. Add carrots to hot oil; cook two minutes then add cauliflower, chiles and onion. Continue to cook & stir for about two more minutes - keep veggies crisp.

Add cooked garlic back in along with vinegar, water, and spices. Bring to boil then remove from heat. Transfer veggies and liquid to a clean, hot jar. Let cool and cover. Let develop overnight in the fridge. The oil will cloud up, so let sit for 10 minutes at room temp before serving.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Beet Pickled Deviled Eggs - Recipe Theme for August

Today I have a unique pickled recipe to try. In this recipe you pickle eggs in beet brine and then make deviled eggs from the pickled eggs.  It is a different recipe and fun to make for a labor day picnic.

Pickled Beets are my husbands favorite pickled item and later this month I will share a wonderful spiced beet pickling recipe for you to try.

Beet Pickled Deviled Eggs

6 large eggs
1 16-ounce can or jar pickled beets
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns
1 teaspoon salt
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon curry powder
1 tablespoon vinegar
2 tablespoons olive oil
Salt and pepper to taste
Fresh rosemary for garnish

Directions:

Hard boil your eggs and remove the shells. Set the eggs aside.

To prepare the brine, pour the liquid from a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours.

When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix and mash until smooth. Add a little bit of water to the mixture if too stiff. Salt and pepper to taste.

Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper.

If you want to pickle beets or other vegetables in your own refrigerator, try our DIY Refrigerator Pickle Kits.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Spicy Quick Refrigerator Pickled Red Onions - Monthly Recipe Theme

This month the recipe theme is "pickled." One of the best ways to preserve fresh veggies is to brine, ferment or pickle them.  The act of placing veggies in vinegar or salt saves the attributes and makes a great snacking or condiment item.  Many folks shy away from pickling because they see it as too difficult, but I have recipes for easy refrigerator or quick pickles as well as canned pickles too.

And this month we will launch our new DIY Refrigerator Pickle Kits.  They come with everything you need to make quick pickles including seasonings, instructions and the jar to make them in.

Spicy Quick Refrigerator Pickled Red Onions

1 Tbls. Sea salt

1 large organic red onion, thickly sliced

1 tsp whole black peppercorns

1 tsp dried oregano

1 tsp cumin seeds

1/8 tsp red chili flakes

1 bay leaf

3 cloves garlic, peeled and halved

1 1/2 cups red wine vinegar

Directions: 

Toss salt and sliced onions together in a bowl.  Allow to sit for 30 minutes or until the onion begins to release juice.  In a sterilized pint jar, mix together the peppercorns, oregano, cumin, bay leaf chili flakes and garlic.  Add the onion, salt and juice to the jar and pour vinegar to the top.  Be sure to cover the onion completely.  Seal with a lid and refrigerate overnight before using.  Enjoy on salad, sandwiches, tacos, pizza and wraps.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

How to-sday Zucchini Pickles

Sweet Pickles or Bread and Butter pickles are so easy to do.  You can make them as a refrigerator pickle, but if you want to enjoy your garden bounty well into the winter, make them and use a water bath canning method to preserve them.  You just need a large stock pot, canning jars and the instructions from the Ball Canning Website!

This how to is on making bread and butter-style pickles using zucchini with steps for canning them.  If you only want refrigerator pickles, place unprocessed jars in the refrigerator and eat within a month.  This recipe has steps involved, but you can set it up, then go run errands or do laundry or even a bit of gardening and then come back to it.  The flavor you get from these is worth the time and effort.  I won a blue ribbon at the fair with these!

Zucchini Sweet Pickles

2 pounds zucchini, thinly sliced 

1/2 pound onions, quartered and thinly sliced 

1/4 cup salt

2 cups white sugar
2 cups apple cider vinegar 

1 teaspoon celery seed 

1 teaspoon ground turmeric 

1 teaspoon prepared yellow mustard 

2 teaspoons mustard seeds 

3 1-quart canning jars or 6 pint canning jars with lids and rings 

STEPS

SLICE Using a mandolin or a really sharp knife, slice the zucchini and onions to a uniform thickness of about 1/8 inch.

BRINE Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.

BOIL Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan. Pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. 

Pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. 

BOIL AGAIN Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.

PREPARE While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. 

Place warm jars on a towel on the counter to await filling.

PACK Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. 

Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

 Wipe the rims of the jars with a moist paper towel to remove any food residue. 

 Top with lids and screw on rings.

PROCESS Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

COOL Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.  If you think any of them are not sealed, place in the refrigerator and use within one month.

If you have zucchini or cucumbers and want to make pickles in your refrigerator without much hassle, I now have kits for making Vegetable, Bread and Butter and Dill pickles in your refrigerator.  It includes all the spices and simple instructions.  All you need to add is water, vinegar and veggies!


RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails