Tag Archives: Peppers

Tickle me please….

refrigerator pickles

Refrigerator Pickles (oops someone opened this jar already!                      Photo Credit: Pudbudder Press

Do pickles tickle your fancy? I’ve been pickling cucumbers for years, but in more recent times it’s become more and more difficult to find the time and the space – especially to store them.

Since recently downsizing to a smaller home, storage space is at a premium everywhere, including in the kitchen, so when a refrigerator pickle recipe caught my eye in a recent issue of Cooking Light, my interest was sparked. I stored the idea away on the back burner until we got through our recent relocation to Dunedin on the Gulf Coast of Florida.

Pickling goes way beyond cucumbers. Some of our family’s favorites in recent years have been  my sweet pickles pepper strips  and my hot pepper relish   Both of these recipes made good use of my garden’s bounty.

Aside from the storage space issue I’m now faced with, I’m finding it difficult to find the right spot to use my hot water bath canner. When we traded our old grill that had a side burner for a newer one without a side burner, I found that the flat top electric range just doesn’t work well with this type of canner. The weight of the pot full of water and product makes for a very heavy load for the glass top possibly causing damage to the range and providing uneven heat distribution necessary to maintain the constant boil required for this type of canning. Marisa McClellan of Food In Jars blog addressed this recently and shares her tips and suggestions here so check it out for more info.

So in walks the refrigerator pickle – a quick way to make a delicious couple of jars that keep their crunch and couldn’t be easier.

This particular recipe comes from Food Network’s Ted Allen.  I’ve captured the recipe below or you can follow a link directly to Food Network here:

Refrigerator Pickles from Ted Allen

  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 teaspoons kosher salt
  • Several sprigs of fresh dill
  • 1 teaspoon celery seed
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon pink peppercorns (Ted’s recommendation if you can find them)

You’ll find Ted’s list below, but really anything you like to pickle works. My personal favorite is cauliflower, and I am going to try just cucumbers and cauliflower next time, adding carrots or sweet red or orange pepper strips for a zap of color!

Ted’s list:

  • 6 Kirby cucumbers, quartered lengthwise
  • 6 young spring carrots, peeled and cut in half lengthwise
  • 1 handful large scallion pieces or green beans
  • cauliflower florets
  • 4 small hot red chiles or 2 jalapenos (I used jalapenos)

If you’re looking for a quick and easy way to have homemade pickle products, this is the way to go.

Do you have a favorite refrigerator pickle recipe?? If so please share!!

By the way, I ordered a Tower Garden and hope to have it up and running next week and will update my readers then. Really excited to get into aeroponic gardening. I’ve been admiring this method for a few years now and finally took the plunge at a local home show. Stay tuned for more….. 

photo credit: Pudbudder Press


Jalapeno + cilantro from the garden = the start of a great Salsa!

Making a batch of black bean and mango salsa today.  I posted this recipe last year on Cinco de Mayo and thought it was worth repeating!  After picking jalapenos and cilantro from the garden, just had to create something.  The ingredients are so simple as you can tell by the photo.  I’m also adding some flat leaf parsley (bottom left in the pic) also known as Italian parsley – of course from my herb garden!

Find the recipe at this post from last May.  Make some and enjoy your weekend!

salsa ingredients

Mango, red onion, red pepper, jalapeno, cilantro, lime juice, olive oil and black beans
Optional: garlic
Photo credit: Words Etc.

The 4th day of Pududder…it’s not calling birds….

For Day 4, I am reblogging a previous post on my pickled sweet peppers.

Pickled peppers make a beautiful and colorful gift anytime of the year, but especially at Christmas or Chanukah.Photo credit: Words Etc.

Pickled peppers make a beautiful and colorful gift anytime of the year, but especially at Christmas or Chanukah.
Photo credit: Words Etc.

This recipe makes a beautiful gift for the holidays. Now I know that we aren’t picking peppers from the garden, but red, green and hot peppers can be found at the grocer or at the farmer’s markets in many places.  And while we’re on the subject of gifts, here’s my idea for recycling those old holiday cards from last year.  You do keep them, don’t you?  I always stash them away when I put the decorations away.  They make great gift tags.  Just cut out the the cutest part of the card, use a single hole punch to make a hole and string a piece of pretty ribbon through the hole.  voila!

A collection of tags I made this year from last's year's cardsPhoto credit: Words Etc.