The Ever Project

Pickled to Perfection: The Yummiest Veggies Ever

1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic (by 14 people)   Your rating: 1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic

Delicious Home Canning

Forget slaving over a hot stove with pots of boiling water, instead try these marvelous, stress-free recipes! Highly seasoned or pickled to perfection anyone tasting these treats will know the cook added extra care and love to the batch. Let the creative juices ~flow!

See this lens featured at Cabaret Squidoo!

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Top Five Reasons These Veggies are the Yummiest! 

My homemade dill pickles


  1. Bland is way too boring!

  2. Seasoned or pickled veggies add pizazz!

  3. Fill your fridge with these easy creations!

  4. Preserves that special Saturday Market find.

  5. Cherished gifts...SWAK :)

Never Fail Dill Pickles 

Per quart jar

THE NAME SAYS IT ALL!

Homemade pickles in a jar
  • 1 quart fresh cukes; scrub off prickly nubs and dirt
  • 1 head fresh dill or a couple pinches of dried
  • 1 1/2 tablespoons non-iodized salt (pickling salt)
  • 1/2 cup pickling vinegar (40-60% grain strength)
  • 1 1/2 cloves of garlic
  • 1 tablespoon pickling spice
Pack cukes in jar, chop dill head & sprinkle in jar, add remaining ingredients, fill jar with cold water, screw on cover, shake to dissolve salt, refrigerate and don't use for 2 weeks!
Juicy hamburger with fresh dill pickles

TIPS AND TRICKS:
  • Find and use your favorite pickling spice, different blends change the flavor substantially.
  • Slice large or pack smaller whole cukes into the jar.
  • Add more garlic and/or crushed red pepper for zing!
  • Cider vinegar adds a little sweetness.
by Judy, an RN I worked with at
Fanno Creek Clinic in Portland, OR

Your Fabulous Pickle Jar! 

Glass Kitchen Canister with Rubber Seal
Glass Kitchen Canister with Rubber Seal



An interesting way to store interesting items! These multipurpose glass containers come in 3 sizes to accommodate various food items. The crystal clear food storage canisters have a black top with modern stainless steel accent. A rubber inner seal creates a vacuum seal like effect that helps prolong the life of its contents.

New Mexico Marinated Bell Pepper Strips 

got this recipe from Mom :)

dew kissed bell peppers on the vine
  • 6 large red, green or yellow bell peppers
  • 3 large cloves of garlic, thinly sliced
  • 1 cup each: salad oil, white wine vinegar, and water
  • 2 teaspoons sugar
  • 4 teaspoons seasoned salt or non-salt seasoning
  • ½ teaspoon pepper
  • 2 medium sized onions, thinly sliced and separated into rings

Cut peppers in half and remove stems, seeds, and membranes. Then cut each pepper half in ¾ inch wide strips. In a 5-6 quart pan, combine garlic, oil, vinegar, water, sugar, salt, and pepper. Bring to a boil while gently stirring for 3 minutes. Remove from heat, stir in the onions, and spoon into a 4 quart glass or rigid plastic container with tight-fitting lid. Let cool, then tighten lid and refrigerate at least 1 week before sampling; stir occasionally. Makes 10 cups

Wood fire with a blue and orange flame TIPS AND TRICKS:
  • For a splash of color and flavor, serve these pepper strips on meat or cheese sandwiches, add to green or pasta salads, or dice and mix into scrambled eggs, cooked vegetables or rice.
  • Covered tightly and refrigerated these marinated peppers will keep 3-4 months.
  • Fire roast the peppers to add a twist to the flavor.

Labeling 

labels for your canning jars and to give as giftsIt is important to label your jars before placing in the fridge...it is easy to forget and even easier to say you'll do it later. Labels can be simple or creative. The following is complete information that should be on your jars, especially if you plan to give something as a gift.
  • Name of product/recipe
  • Date made
  • Main ingredient or attached recipe
  • *Storage information
  • Serving or using suggestions
  • Name of person who made this
*Storage information should include tips such as "Store in a cool dark place, refrigerate after opening" for canned items or "Store in a dry place in a tight container" for dry beverage mixes. Info gleaned from foodpres.com.

Get your FREE labels here. Toot cute!

Refrigerator Onion-Ring Pickles 

From Mom's kitchen...recipe by Helen Witty

This is a quick, inexpensive sweet pickle. It has very little of the raw onion flavor, but is a nice pickle on sandwiches. If you have iron in your well water or choose to use cider vinegar, these light colored pickles will become a lovely golden brown.
fresh onions and wheat
  • 1½ lbs medium size sweet onions
  • 18 whole cloves
  • 18 black peppercorns
  • 3 teaspoons mustard seeds
  • 1½ teaspoons celery seeds
  • 2 cups distilled white vinegar or cider vinegar
  • ½ cup water
  • 1 cup granulated sugar
  • 2 teaspoons salt
  • 1½ teaspoons tumeric
  • 1/8 teaspoon ground cinnamon

Peel onions and slice 1/4 inch thick. Separate slices into rings. Tightly pack rings into a pint jar. Add 6 cloves, 6 peppercorns, 1 tsp mustard seed, and 1/2 tsp celery seed to each jar. Combine the vinegar, water, sugar, salt, tumeric, and cinnamon in a stainless steel or enameled saucepan; heat to boiling, then simmer the mixture 2 minutes. Fill the jar with hot liquid, leaving 1/4 inch headspace. Remove any bubbles and add more brine if necessary to achieve 1/4 inch headspace. Place lid, allow to cool to room temperature and put in fridge.

TIPS AND TRICKS:
  • Absolutely delicious on meat and eggs, adds crunch to any sandwich.
  • Pack in small 1/2 pint jars and add to a gift basket with your other home-made goodies.
  • For best quality use within 3 months.

Serving Options 

Show and share your creations

Take your yummiest recipe to the next open house, holiday event, family gathering, bar-be-que, etc.!

  • Location...location...location, a beautiful bowl or platter says a lot!

  • Make a statement; leave a few hand-written recipe cards next to your treat!

  • Don't wear any blush...you are not going to need it! :-)
  • Natural, versatile, attractive, sturdy and replenishable bamboo is harder than maple and lighter than oak, which makes it a superior material for serve ware.

Copper Plated 5-Compartment Round Relish Dish

Copper Plated 5-Compartment Round Relish Dish
  • Dazzle your guests at your next soiree with this classy relish dish! For everything from condiments to cheese and crackers to anything you can dream up.

4 Round Bowls on Wood Tray

4 Round Bowls on Wood Tray
  • Enjoy endless versatility with this set, a perfect place for condiments, dips, candies, or nuts.

Jewel-tone Bowls

Jewel-Toned Petite Serving Bowls
  • Bright jewel tones are applied to the interior of polished aluminum square bowls to provide a splash of vibrance and originality to your table.

Pickle Keeper

Pickle Keeper
  • This isn't just a great storage jar for pickles, it's also great for any other food items you want to store in liquid. A straining basket lifts food for easy access and a double ended tool is included for picking up contents from the basket.

Dilly Green Beans 

Recipe from Meal-Master v8.01

Fresh green beans ready to can

Experience the crunch and tang of these dilly pickled beans well into the fall harvest.
  • 2 lb tender green beans; washed, ends snipped
  • 2 cups water
  • 2 cups white distilled vinegar
  • 1 1/2 tsps pickling salt or to taste
  • 1/3 cup sugar
  • 2 bay leaves
  • 2 small onions; peeled and thinly sliced
  • 8 hot red peppers
  • 8 cloves of garlic, peeled
  • 8 sprigs of fresh dill

Canning jars in the dishwasher

In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions; bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. Do not overcook, you want them tender/crisp. Drain immediately (reserving liquid) and rinse well in cold water.

Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars.

TIPS AND TRICKS:
  • Add a green bean or two to your bloody mary :-)
  • Make em' extra garlicky by adding more cloves.
  • Use a teaspoon or two of your favorite pickling spice in each jar to kick it up a notch!
  • Perfect tossed in any salad or plucked straight out of the jar!
  • Covered tightly and refrigerated these beans keep well for 3-4 months.

Web Finds... 

Un-tested, look-like-they-are-yummy recipes!

Carrot & Daikon Refrigerator Pickle
Refrigerator pickles, ya gotta love 'em! A few minutes of work...then the wait for piquancy.

Kimchi
A Korean dish of pickled vegetables, usually including cabbage, that is served as a side dish. It is commonly fermented in a brine of...

Spicy Frozen Cucumbers
A quick and easy way to put up your cucumbers and enjoy them all winter.

Perfect Spice Keeper 

10'' Wood Pinch Tray
  • Keep your favorite salts and spices within easy reach with this wood pinch tray. The tray has four separate compartments with wood lids to keep everything fresh.

My Other Recipe Lenses 

Don't Be a Pickle-Puss...Vote! 

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Your turn: Am I right? 

My pickles in the jar

papawu wrote...

Fabulous. I love pickled veggies. We eat a great deal of it in Asian culture, so I grew up eating all kinds of pickled veggies, including garlic cloves which I noticed you mentioned. 5 stars to you.

ReplyPosted October 31, 2008

poddys wrote...

Very nice lens, I love the layout. 5***** In England Dill Pickles take a back seat to Pickled Onions, Pickled Red Cabbage and Piccalilli, plus of course our famous Branston Pickle, great with a Ploughman's Lunch. Now I'm feeling in the mood for some bread and cheese and pickles...

ReplyPosted October 30, 2008

titanium_knights wrote...

Excited to try the dill pickle recipe - love homemade dill pickles, hate canning and bottling.
Thanks for sharing!

ReplyPosted June 10, 2008

beachbum_gabby wrote...

wonderful lens and very delicious topic. Keep it healthy!

ReplyPosted May 14, 2008

JenniferAkers wrote...

Fantastic lens! It makes me want to try my hand at pickling, even though I only eat pickles a few times a year. :-) Great recipes, beautiful design.
Best, Jennifer

ReplyPosted May 09, 2008

chefkeem wrote...

Now I feel inspired to make my own pickles. It took all these years in the chefing biz and then 3 months on Squidoo to get me here, thanks to you. And this lens is absolutely gorgeous! 5*s

ReplyPosted May 09, 2008

Lensmaster

T Castle wrote

What a great lens. I've been looking for a reipe for pickled peppers. Thanks

Reply Posted May 08, 2008

rms wrote...

This fabulous lens is now being featured at Cabaret Squidoo!

ReplyPosted May 07, 2008

mulberry wrote...

mmm, sounds good. Great lens!

ReplyPosted February 20, 2008

tommy64 wrote...

Nicely written lens, really enjoyed the fresh and entertaining approach.

Now to try some, the marinated bell peppers sound a great place to start!

ReplyPosted January 26, 2008

awesomesteals2002 wrote...

Great lens!

ReplyPosted January 14, 2008

rms wrote...

This lens is fantastic. I'm lensrolling this to my vegetable gardening lens and several of my recipe lenses!

ReplyPosted November 06, 2007

chooch wrote...

Love what you have done here babe!

ReplyPosted November 05, 2007

In Closing... 

It would be...fect if you took the time to RATE
this lens with some stars before you go.


Thank you!

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