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 :)

THE NAME SAYS IT ALL!

• 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!


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

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.

• 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

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.

It 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!

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.

• 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.

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

• 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

• Enjoy endless versatility with this set, a perfect place for condiments, dips, candies, or nuts.

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

• 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.

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

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.

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.

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.
  

Want Fresh Produce? Try a Farmer's Market

How to Save Money at Your Local Farmer's Market

National Center for Home Food Preservation

Fresh Preserving

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