Appetizers Archives

09
Sep
2016

Sun-Dried Tomato And Kalamata Olive Bruschetta

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This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!
I’ve been on a bit of a bruschetta kick lately… busy testing appetizer recipes to decide what to make over the holidays for our family and friends. Recently I made this flavor-filled Sun-Dried Tomato Kalamata Olive Bruschetta, and it was a big hit!

The recipe is really quite easy to prepare. It’s wonderful taste comes from a garlic-rubbed toasted baguette slice, topped with feta cheese, cream cheese, and a sun-dried tomato/garlic/basil/kalamata olive tapenade.

I love that you can prepare everything ahead of time, then easily put it all together at the last minute! That’s MY kind of appetizer! Here’s how you make this Mediterranean inspired sun dried tomato kalamata olive bruschetta:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Sun Dried Tomato Kalamata Olive Bruschetta

First slice a small baguette into 1/2 inch slices. Brush each slice lightly with olive oil, then rub a garlic clove over each piece.

Bake The Baguette Slices

Bake the baguette slices for 7-9 minutes, or until the bread is light golden brown in color, and crispy. The bread needs to be crispy, because the last thing you want is a soggy bruschetta bite! TIP: You can also put the toasted baguette slices into an airtight container and save for 1-2 days before using, if you need to make this up ahead of time.

Make The Tomato Kalamata Olive Tapenade And The Feta Cheese Toppings

In a small bowl, place the feta and cream cheese, and mix well. Using another bowl, combine the ingredients for the tomato/garlic/olive tapenade.

Assembling The Tomato Kalamata Olive Bruschetta Bites

Let the baked baguette slices cool completely. Once they have cooled, spread some of the feta/cream cheese mixture onto each piece. Divide and use all of the cheese topping.

Serve The Tomato Kalamata Olive Bruschetta

Top the cheese mixture with some of the tomato/olive/garlic and basil mixture (LOVE those Mediterranean flavors!) Arrange the tomato kalamata olive bruschetta appetizers onto a serving platter, and serve!

That’s it! These sun dried tomato kalamata olive bruschetta bites are totally easy to prepare. This appetizer not only LOOKS good, it tastes even better! Your guests will enjoy this flavor-filled appetizer!

The best part is that you can easily double or triple the recipe, as needed, depending on the number of guests! Here’s one bite I saved for YOU! Hope you enjoy it!

Have a wonderful day! May you find moments of rest, gratitude, and fulfillment as you move throughout the busy-ness of this day!

Looking For More Appetizers?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.garnishwithlemon.com/sun-dried-tomato-and-kalamata-olive-bruschetta/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sun-Dried Tomato And Kalamata Olive Bruschetta

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!

Category: Appetizer

Cuisine: Greek

Keyword: tomato kalamata olive bruschetta

Servings: 12 servings

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small French baguette (12 thin slices or pre-sliced bag ready for appetizers), thinly sliced
2 Tablespoons Olive oil (approximate-to brush on baguette slices before toasting)
4 ounces Feta cheese crumbles
4 ounces cream cheese , at room temp
3 garlic cloves , divided
4 ounces Kalamata olives , coarsely chopped
1 (7 ounce) jar sun-dried tomatoes ,drained and chopped
10 medium basil leaves , thinly sliced into "ribbons"

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Slice the small baguette into slices approximately 1/2 inch wide. Lightly brush each slice with olive oil, then rub one of the garlic cloves over each piece. Place the slices in oven and "toast" only until the slices are slightly browned (takes approx. 7-9 minutes). When done, remove from oven and let cool completely.
In a small bowl, mix the Feta and cream cheese together until smooth. Set aside.
Coarsely chop remaining garlic cloves, kalamata olives, and sun-dried tomatoes. Slice the basil leaves into thin "ribbons" and stir into the tomato/garlic/olive mixture. (TIP: Easiest way to slice basil leaves is to stack leaves on top of each other. Roll tightly up lengthwise. Slice into thin strips).
When you are ready to serve, spread each baguette slice with the feta/cream cheese mixture. Spoon a little of the tomato/olive/garlic/basil tapenade on top of the cheese... and serve!

Nutrition Facts

Sun-Dried Tomato And Kalamata Olive Bruschetta

Amount Per Serving (1 bruschetta)

Calories 121 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 346mg15%

Potassium 37mg1%

Carbohydrates 6g2%

Protein 2g4%

Vitamin A 220IU4%

Vitamin C 0.2mg0%

Calcium 70mg7%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Aug
2016

Classic Bruschetta

categories: Appetizers

104 Shares

You’ll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on a garlic toasted baguette slice.
Do you enjoy classic Bruschetta appetizers? I sure do. The amazing Italian flavor of garden fresh tomatoes, paired with fresh basil, Parmesan cheese, garlic, olive oil, and balsamic vinegar served on a garlic infused, toasted baguette slice pushes all my buttons… it’s delicious!

Bruschetta basically means “toasted Italian bread with toppings”. Okay… that works for me. Sounds pretty good! Here’s what you need to do to make this classic appetizer!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Classic Bruschetta Appetizers

To make this classic bruschetta appetizer, first slice a small baguette into thin slices. You can also buy the baguette pre-sliced, if your grocer sells it that way.

Two or three small slices per person is about the average serving size. The beauty of this recipe is that you can make as many or as little as you want. Lightly brush each slice with olive oil.

Rub a garlic clove over each slice of baguette. This will add some delicious “extra” flavor to each piece.

Broil The Seasoned Baguette Slices

Place the seasoned baguette slices on a wire rack. Position the rack about 5 inches away from the heating element in your oven. Broil the baguette slices until they turn golden brown and lightly toasted. Remove from oven.

Prepare The Classic Bruschetta Topping

Combine finely chopped Roma tomatoes, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, salt and pepper in a medium bowl.

I’m sorry this photo (below) is blurry. Not sure what happened. I included it just so you could get a hint of what the tomato mixture will look like. I am confident yours will look a lot better (some days are like that)!

Classic Bruschetta Is Ready To Serve!

When you are ready to serve this appetizer, use a slotted spoon to help drain a little bit of the juices off. Spoon a little of the tomato mixture onto each toasted baguette slice. Arrange the classic bruschetta slices on a serving platter. Garnish each slice with thinly sliced fresh basil, and then serve and enjoy these delicious bite-sized treats.

That’s it! It’s an easy and tasty classic bruschetta appetizer to serve because the tomato mixture is made ahead. If you’re pressed for time, you can also toast the baguette slices ahead of time. Then all you have to do is put the bruschetta together at the last minute before serving!

Time To Eat!

The fresh taste of classic bruschetta appetizers will wow your guests. The taste will also wow your mouth, as you devour these bites of Italian goodness! My photos only reflect HALF of the recipe as written. This recipe for bruschetta makes enough for 5-6 servings (averaging 3 small pieces per person!).

Have a fantastic day! Hope you will give this recipe for classic bruschetta appetizers a try. I really think you will LOVE them! You might also like Crostini with Figs, Gorgonzola, Honey and Walnuts, Tomato, Basil and Cheese Appetizers or Sun-Dried Tomato and Kalamata Olive Bruschetta!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful appetizers you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.food.com/443987

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Classic Bruschetta

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

You'll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on garlic toasted baguette slices.

Category: Appetizer

Cuisine: Italian

Keyword: classic bruschetta

Servings: 15 slices (3 per person)

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 baguette , cut into thin slices.
2 Tablespoons Olive oil (approx-for brushing on bread slices)
1-2 cloves garlic (to rub on bread slices)

For bruchetta:

2 ½ cups minced Roma tomatoes (FINELY chopped)
1/4 cup grated Parmesan cheese
3 Tablespoons olive oil
2 teaspoons minced garlic
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons fresh basil leaves (thinly sliced approx.-for garnish)

US Customary - Metric

Instructions

Place the minced tomatoes, Parmesan cheese, olive oil, minced garlic, balsamic vinegar, salt and pepper in a small bowl. Stir to combine, then let this mixture sit at room temperature for 15-20 minutes to let the flavors "come together".
Brush each baguette slice with a small amount of olive oil. Rub a clove of garlic over each piece for added flavor. Place baguette slices on a rack under the broiler (abut 5 inches from heating element), and lightly toast until golden brown. Remove from oven.
When ready to serve, place tomato mixture onto each slice of toasted baguette. Sprinkle each slice with thinly sliced fresh basil. (To easily slice basil, roll leaves up together into tight cylinder, then slice).
Serve, and enjoy!

Recipe Notes

Caloric calculation is approximate, as size of baguette may vary.

If you want additional flavor, you can add thinly sliced fresh basil to the tomato mixture, if desired (about 1/3 cup). I left it out, but added fresh thinly sliced basil to each slice.

Nutrition Facts

Classic Bruschetta

Amount Per Serving (1 slice)

Calories 98 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 206mg9%

Potassium 45mg1%

Carbohydrates 9g3%

Protein 2g4%

Vitamin A 120IU2%

Vitamin C 1.7mg2%

Calcium 34mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Aug
2016

Watermelon, Feta, And Balsamic Bites

categories: Appetizers

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Watermelon Feta Balsamic Bites are a simple appetizer for a hot day! Chilled cubes of watermelon, with balsamic vinegar, feta cheese and mint garnish!

Looking for a quick bite summer appetizer? How about these cute little Watermelon Feta Balsamic Bites? Your family or friends will enjoy this unique “finger-food” appetizer, that’s so easy to prepare you won’t even need a recipe!

I first tried these watermelon feta balsamic bites at a “Watermelon” themed dinner some dear friends hosted. Every single part of the dinner from beverages to dessert HAD to include watermelon in some form, and we all contributed dishes!

Below you can see a lot of the watermelon-themed food we enjoyed that evening! Some cute watermelon cube appetizers (not shown) caught my eye, so I decided to try making my own at home!

Watermelon feta balsamic bites are so very easy and quick to make, and your family or dinner guests will love them! The sweetness of the watermelon contrasts nicely with the slight “tang” of balsamic vinegar and the salty feta crumbles!

How To Make Watermelon Feta Balsamic Bites

The most important thing is to begin with a very COLD, sweet, RIPE watermelon! Start by slicing about a 2 inch wide wedge of watermelon. Cut off the rind, then square it off, and cut into even sized cubes.

Place watermelon cubes onto serving platter. Take a very small spoon or knife and scoop out a tiny hole in each watermelon cube.

IMPORTANT TIP: Do NOT scoop all the way to the bottom of each cube (anywhere there is a hole besides the one in the middle, the balsamic will leak out!).

Fill each hole of the watermelon feta balsamic bites with a tiny bit of balsamic vinegar. Next, sprinkle the tops of the watermelon cubes with crumbled feta cheese, and garnish with mint leaves!

That’s it! No “recipe” necessary for these fun and delicious, quick mini-bite appetizers!

Hope you will consider trying this appetizer! We sure enjoyed these watermelon feta balsamic bites! The combination of the sweet watermelon, slightly salty feta cheese crumbles, and tangy balsamic is a winning one I believe you’ll really enjoy!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These wonderful appetizer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Idea From: Shari Altree

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16
Dec
2015

Chex Mix Munchies – Made In The Microwave!

categories: Appetizers, Holidays!

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Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you’ll be enjoying this crunchy snack!
My Great Aunt used to make Chex Mix every year. It was a treat, as a young girl at Christmas time, to grab a big handful from what seemed like a never empty bowl of this snack when we visited her home.

My Great Aunt would make then bake her chex mix for hours before we arrived, then serve it to all of us hungry kids. That seems like a lot of work, so I am thankful for a much quicker method to make this delicious, classic snack!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It’s Now A LOT Easier To Make Chex Mix Munchies!

Well, nowadays we can make Chex Mix Munchies in a microwave oven, in under 15 minutes! Ah yes… the wonders of modern technology! Instant satisfaction for those munchie cravings, without all the time it used to take to make them!

Making this great snack is as easy as mixing the ingredients together, mixing melted butter and spices, stirring, and cooking it in the microwave. Boom! Instant chex mix munchies! Our family polished off a huge bowl of chex mix munchies while playing cards! Holy cow! They are soooo yummy! Here’s how to make this classic appetizer in the microwave!

How To Make Chex Mix Munchies

Put ingredients in a large microwavable bowl. Bet you won’t even break into a sweat doing that!

Melt the butter in a small microwave-safe dish in the microwave.

Mix up the spices and Worcestershire sauce in a separate bowl. Add this mixture to the melted butter, and stir to combine.

Pour this seasoning mixture over the Chex mix munchies. Stir really well, and distribute sauce evenly over all the ingredients.

Time To Cook Them In The Microwave

Microwave the chex mix on high for 5-6 minutes, stirring the mixture well, every 2 minutes. When done, spread the Chex mix munchies out on paper towels, so they can cool completely.

Storing This Snack Mix

Once they’re completely cool, store the Chex Mix Munchies in an airtight covered container. That’s it, and see how easy it is to make this scrumptious, addictive snack?

The recipe for chex mix munchies makes about twenty four 1/2 cup servings. That’s plenty for everyone to eat, OR to package part of it up and give as gifts!! I really hope you enjoy these addicting snacks, and don’t say I didn’t warn you. They are scrumptious, and it will be hard to keep out of them!

Have a great day, and please come back again soon, for more yummy recipe ideas. Take care.

Looking For More SNACK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. A few favorite snack recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day!

Recipe Adapted From: General Mills Recipe, “Original Chex Party Mix” (recipe on cereal box)

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Chex Mix Munchies - Made In The Microwave!

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Chex Mix Munchies is a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!

Category: Appetizer/Snack

Cuisine: American

Keyword: chex mix munchies

Servings: 24 servings (1/2 cup each)

Calories Per Serving: 212 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup Cheerios (I used Team Cheerios)
1 cup mixed nuts
1 1/2 cups stick pretzels (bit size)
6 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons seasoning salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

US Customary - Metric

Instructions

Put the cereals, nuts, pretzel sticks, and Cheerios in a large microwavable bowl. Set aside.
Melt butter in a small microwavable bowl until melted (about 35-40 seconds on high). Stir in Worcestershire sauce, seasoning salt, garlic powder, and onion powder. When completely blended, pour this over the bowl of cereal mix.
Microwave on high for 5-6 minutes (UNCOVERED). Every 2 minutes, stir the ingredients to continue coating everything. When done, spread the Chex Mix out on paper towel and let them cool completely.
Once cool, store Chex Mix Munchies in a covered container.

Nutrition Facts

Chex Mix Munchies - Made In The Microwave!

Amount Per Serving (1 (1/2 cup serving))

Calories 212 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 483mg21%

Potassium 179mg5%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 4g4%

Protein 5g10%

Vitamin A 620IU12%

Vitamin C 6mg7%

Calcium 99mg10%

Iron 12.2mg68%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Apr
2015

Creamy Deviled Eggs

categories: Appetizers, Side Dishes

219 Shares

You’ll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
We really enjoyed having our family over for Easter brunch. I made a variety of different foods but when our sons arrived, the first thing they grabbed were the Creamy Deviled Eggs! Sneaky Ninjas! I guess I’d forgotten how much they love ’em. We only have creamy deviled eggs a couple time a year, but they’re always a big hit!!! I’m pretty sure deviled eggs are the kind of food that everyone has their own method of making, or memory of how they should taste in their mind.

When I was growing up, I didn’t care for deviled eggs too much. My mom put diced onions and sweet pickle relish in them, so I was never the one grabbing them at family celebrations. As an adult however, I’ve discovered I really like deviled eggs made the simple, basic way I am sharing today.

Now I’ve been making ’em this way for over 35 years! So… for the sake of my sons having the way I make them down in writing long after I’m gone, I’m posting it here on the ol’ blog for their sake.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Start By Boiling the Eggs

There must be a million ways to do this, but here’s the way I do it. Place the eggs in a large pan. Cover them fully with water. Turn the heat to high, set a timer for 23 minutes, and walk away. (not too far away, like another city, but you get the idea, right?)

As soon as they are done, immediately drain off the boiling hot water, and fill the pan with cold water. After about a minute, drain the water off and fill pan back up with cold water.

Take each egg, and crack it all around the shell on the kitchen counter, then toss it back into the water (before peeling it). I crack all the eggs I will be using for the recipe and put them back into the water right after cracking them.

Letting the eggs sit with the shells “cracked” in water for a minute or two lets water seep into the cracks of the eggshell between the shell and the egg, which makes peeling them very easy! Once they are all cracked, peel each one. Roll the egg between your hands to loosen the shells first, then peel.

Okay- Now It’s Time To Make Some Creamy Deviled Eggs!

Once peeled and rinsed, carefully cut the eggs in half, length-wise, with a sharp knife.

Use a teaspoon to carefully remove the egg yolk from the egg and place yolks into a small mixing bowl. To do this, turn egg yolk side down, gently pull back the egg white, then slide a teaspoon into it and pull out the yellow yolk.

Boom. Gravity takes the yolk right down into the bowl without a lot of work.

Making The Filling For Creamy Deviled Eggs Is EASY

For this recipe I made 12 deviled eggs. Add three large heaping spoonfuls of mayonnaise and about a 1/2 teaspoon of yellow table mustard, salt & pepper (to taste) to the egg yolks.

Smash the egg yolks with the back of a spoon or fork, and then mix the filling by hand until it is nice and creamy. You can also use an electric mixer if you want!

Carefully fill the empty eggs by spooning filling into the egg cavity. Fill each of the egg cavities first, then go back and add any extra filling to the top of the eggs. Some people like to “pipe” the filling in, using a pastry bag for fancy looking eggs, but I like this easy (and less to clean up) way the best!

Ready For Serving

Once the eggs are all filled, garnish the creamy deviled eggs by sprinkling paprika and dried parsley flakes on top of each one. Place the eggs in a covered container and refrigerate (a couple hours is best) until ready to serve. Enjoy!

That’s it! I think you will find it very easy to make these delicious appetizers! Have a wonderful day!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few appetizer recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Adapted 40 years ago from my Mom’s recipe

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Creamy Deviled Eggs

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.

Category: Appetizer

Cuisine: American

Keyword: deviled eggs

Servings: 12 deviled eggs

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 large eggs , hard boiled (approx. 20 min)
3 Tablespoons very large Tablespoons mayonnaise
1/2 teaspoon prepared yellow mustard
salt and pepper , to taste
paprika (for use as a garnish)
dried parsley flakes (for use as a garnish)

US Customary - Metric

Instructions

Hard boil eggs. Peel, rinse. Cut eggs in half lengthwise. Carefully scoop out the yolk into a small bowl.
Add the mayonnaise and mustard to egg yolk mixture. Season with salt and pepper (add a bit at a time... season to taste)
Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.
Spoon or pipe mixture into eggs. Sprinkle with paprika and dried parsley flakes for garnish. Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve. Enjoy!

Recipe Notes

The time for hard-boiling the eggs (23 minutes) is included in the prep time.

Nutrition Facts

Creamy Deviled Eggs

Amount Per Serving (1 egg half)

Calories 50 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 81mg27%

Sodium 33mg1%

Potassium 30mg1%

Protein 2g4%

Vitamin A 120IU2%

Calcium 12mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Apr
2015

The Pioneer Woman’s Salsa (and how to can it!)

categories: Appetizers, Canning And Preserving

58.2K Shares

Enjoy The Pioneer Woman’s salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!
Do you like Mexican food? Our family sure does! Occasionally we go OUT for Mexican food, which always includes a big basket of tortilla chips (or two) and salsa to munch on before dinner is served. Well… I found this recipe for The Pioneer Woman’s (Ree Drummond) Restaurant-Style Salsa on line, and adapted it for canning! It’s SOOOO good!

The thing I like the most about making this salsa is that I can make it (and can it) any time of the year. The recipe calls for canned tomatoes, which is kind of nice, because we all know the very best ripe tomatoes are available during our summer months.

You Can Make This Salsa Any Time Of The Year!

But what if you want to make or can great salsa in the middle of January? (those grocery store tomatoes are kinda gross at times!) Well, with this awesome recipe you can make wonderful restaurant-style salsa (and can it!!!) any month of the year!

I made this salsa and canned it for the first time last July. We saved some to eat “fresh”, and I canned the rest. I was able to can about 10 jars of the salsa (Note: I DOUBLED this recipe), and last month (March 2015), we ate the last of our canned salsa.

Each time we opened a jar, the salsa tasted just as good as the day I made it… and I didn’t have to buy salsa for 8 months! YeeHaw and Awesome!

Do I HAVE To Can This Salsa?

The quick answer is no. You do NOT have to can this salsa! If you are not going to can it, you need to know that this recipe makes a large quantity, AND is as easy as putting all the ingredients into a food processor or blender and pulsing until fully mixed.

Adjust seasonings to taste, and refrigerate salsa for an hour before serving. That’s how easy it is!

How To Make The Pioneer Woman’s Salsa

Get the ingredients together. Prep the onion and jalapeno according to the instructions in the printable recipe at the bottom of this post.

Place all ingredients in a large food processor or blender (you may have to prepare this in batches, and then mix all together in a large bowl or pot).

Pulse or blend until salsa becomes the consistency you prefer. Taste the salsa, and adjust the seasonings to suit your taste.

If You Are NOT Canning This Salsa

The salsa is done at this point if you are not planning to can it for long term storage. Cover the salsa and refrigerate it for one hour before serving with a ginormous bowl of tortilla chips. That’s it!

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

If you are going to can and preserve the salsa, prepare 5 half-pint jars (or 10 if you are doubling the recipe). Wash canning jars in hot soapy water, rinse, drain, then heat the jars.

To heat the jars, I place the clean jars on a dish towel on a baking sheet. Place jars in a 250 degree oven for 20 minutes, before heating the salsa up for canning.

Heat water in a water bath canner while preparing the salsa and jars for canning (according to manufacturer instructions). Bring the salsa to a boil, then reduce the heat to a gentle boil for 5 minutes, stirring frequently. While this is cooking, put the jar’s flat lids into simmering hot water for 4-5 minutes.

Fill The Jars With The Pioneer Woman’s Salsa For Canning

Ladle the hot salsa into the hot, prepared canning jars, leaving 1/2 inch head space in each jar. Follow instructions in the printable recipe below, to remove air bubbles, and apply the flat lids and rings.

Place the prepared jars of The Pioneer Woman’s salsa onto a rack in canner. Process jars in a gently boiling water bath for 15 minutes (per instructions below in the recipe card).

Once done, the hot jars of salsa are removed and rest on the counter for 12-24 hours. When completely cooled, test the jars to ensure they have sealed properly, wipe them clean, label the jars, and then they are ready for the pantry.

Hope you will give this wonderful restaurant-style salsa a try! We sure have enjoyed having absolutely delicious salsa available to us year-round, with only a couple of steps to our pantry to get it!

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These canning recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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The Pioneer Woman's Salsa (and how to can it!)

Prep Time

15 mins

Cook Time

0 mins

Canning Processing Time

15 mins

Total Time

30 mins

Enjoy The Pioneer Woman's salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!

Category: Appetizer, Canning

Cuisine: Southwestern

Keyword: The Pioneer Woman's salsa

Servings: 40 ounces (approx. 5 half-pint jars)

Calories Per Serving: 4 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large can (28 ounces) whole tomatoes with juice
20 ounces canned Rotel Tomatoes (2 cans) (10 ounce cans each) (these are diced tomatoes w/ green chiles)
1/4 cup chopped brown onion
1 clove garlic , minced
1 whole jalapeno (quartered, sliced thin, seeds and all)
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (or more, to suit your taste)
the juice from 1/2 of a large lime

US Customary - Metric

Instructions

To make basic salsa:

Place all ingredients into a large food processor or blender (may have to process in batches). Pulse (or blend) until you reach the desired consistency you prefer. Taste the salsa; add more seasonings to suit your taste. If not canning this, refrigerate (covered) for 1 hour, then serve with tortilla chips.

If canning:

Fill canner or large, deep soup pot (with metal rack on bottom) over half full with water. Bring to a simmer over medium heat.
Wash canning jars in hot, soapy water. rinse well; drain. I put the clean jars on a dish towel on a baking sheet in a preheated 250 degree oven for about 25 minutes to heat up.
Prepare salsa according to above directions. Place salsa in a separate large cooking pot.
Once jars are heated, bring salsa to a boil, then reduce heat and simmer/low boil for 5 minutes. While this is cooking, place the jar lids in separate saucepan, cover with water and simmer over medium heat (do not boil) for 4-5 minutes. (Keep lids hot until ready to use).
Work with one jar at a time: Insert funnel into mouth of jar. Ladle the hot salsa into hot jar. Leave 1/2 inch headspace from the top of the jar to the salsa. Slide a non-metallic utensil (plastic knife or rubber spatula work well) into salsa 2-3 times to remove air bubbles. Re-adjust headspace, if necessary, by adding more salsa (only if needed for 1/2 inch headspace).
Wipe rims and threads of jars with a damp cloth so no sauce or food particles remain (food particles left on rim could cause jars to not seal). Place lid on jar (I use a magnetic utensil). Place screw band on jar. Tighten to fingertip tight (do not over-tighten). Place filled jar onto rack in canner. Repeat process until all jars are filled.
Once all jars are in canner, adjust the water level until it covers the tops of the jars by at least one inch. Cover canner with lid; bring water to full rolling boil over high heat. Once water is boiling HARD, start the timing (15 minutes) for processing the salsa. Keep up the rolling boil throughout the cooking process. Process half-pint jars for 15 minutes. At end of processing time, turn the heat off. Remove the canner lid. Let the jars cool in the canner for 5 minutes before removing with tongs.
Lift jars out of canner carefully. Place the jars on a dish towel on counter (where they can be undisturbed) for 24 hours to cool down. Within an hour or so, you should hear a "ping" sound as the jars seal. After 24 hours, check to make sure all jars have sealed, remove band from jar, wipe clean, label, then place in pantry for long term storage.

Recipe Notes

For the sake of the recipe instructions, the prep and cooking time is for making the salsa only.
If you are going to can the salsa, obviously the processing time indicated in recipe instructions will also be involved.
If making this in pint jars, the processing time is 15 minutes in a water bath canner. Making this recipe in half-pint jars yields approx. 5 jars. I DOUBLED the recipe easily, and was able to can 10 half-pint jars.

Nutrition Facts

The Pioneer Woman's Salsa (and how to can it!)

Amount Per Serving (1 Tablespoon)

Calories 4

% Daily Value*

Sodium 21mg1%

Potassium 43mg1%

Carbohydrates 1g0%

Vitamin A 40IU1%

Vitamin C 1.9mg2%

Calcium 6mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Mar
2015

Fruit Kabobs

categories: Appetizers, Side Dishes

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Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY!

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

If you’re the “lucky” person who is asked to bring fruit to a celebration, brunch, picnic or potluck meal, maybe you’d be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!

Fruit Kabobs Are Always A Big Hit At Brunches!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people. Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy.

For these fruit kabobs, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Making Fruit Kabobs Ahead Of Time

Sliced bananas can also be used on kabobs, but you will need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown (w/out bananas), I was able to make the skewers up several hours before we served them at an Easter brunch.

If making ahead, cover the fruit kabobs platter with plastic wrap, and refrigerate until it’s time to eat!

There’s no need for a fruit kabobs “recipe”, and no need for any dipping sauces. Make them colorful, ripe, and bite-sized, and you’ll have a popular side dish! The natural sweetness of the fruit is a perfect low calorie dish for any gathering!

Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love fruit kabobs! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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19
Nov
2014

9 Easy Recipes For Thanksgiving Day!

categories: Appetizers, Breads, Breakfast, Desserts, Holidays!, Pies/Tarts, Vegetable Dishes

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Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love. I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last – but DEFINITELY not least… When you’re ready for dessert –

Toll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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07
Oct
2014

Hoisin Asian Meatballs

categories: Appetizers, Asian, Beef, Main Dishes

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Hoisin Asian Meatballs are made using ground beef, baked not fried, and are covered with an Asian-inspired hoisin glaze. They are a great appetizer or main dish.

I found this recipe for Hoisin Asian Meatballs a couple of years ago on Pinterest and thought I’d give it a try. It didn’t disappoint!

The ground beef meatballs are easy to make. To make it even easier, they are cooked in the oven, so they are baked, not fried. The baked hoisin asian meatballs are then coated with a wonderful sweet and mildly spicy Asian-inspired Hoisin glaze before serving.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Is Hoisin Sauce?

Hoisin sauce is a commonly used Asian glaze for meat or as an addition to a stir-fry dish… think “Chinese BBQ Sauce”… a bit sweet and a bit spicy. It is commonly made from soybeans, peppers, garlic and sugar. This sauce is widely used in Chinese cooking. When used in this recipe as a base and combined with a few other Asian-inspired ingredients, creates a pretty tasty sauce for the meatballs.

Hoisin sauce is commonly found in most grocery stores in the Asian foods section. It is also very easy to make at home. I’ve done it, and posted the recipe for hoisin sauce here.

How To Make Hoisin Asian Meatballs

This recipe could not be any easier! Basically, you mix up the meatball ingredients, roll into meatballs, then bake them for about 15 minutes. While the meatballs bake, mix up the sauce. Once the meatballs come out of the oven, you simply drizzle each of the meatballs with the hoisin sauce mix, then serve.

See how easy it is to make hoisin Asian meatballs? About 15 minutes total for the prep time, and 12-15 minutes to bake. That’s it!!

How Many Meatballs Does This Recipe Make?

The recipe yields approximately 18 one and a half inch meatballs. Because of the short cooking time, they can easily be ready to serve in 30 minutes, which is an added bonus, right? Right!

Hoisin Asian meatballs can be used solely as individual appetizers. Just stick a fancy toothpick into each one, and serve them on a pretty platter. You can also serve them as a main course (which is how I served them), paired with some rice and a vegetable.

Hope you will give these yummy Hoisin Asian Meatballs a try… I think you will like them! I know we did! Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More Meatball Recipes?

There are several other meatball recipes, using ground beef on this website! They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original Recipe Source: http://damndelicious.net/2012/12/16/hoisin-asian-meatballs-sundaysupper/

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Hoisin Asian Meatballs

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

Category: Entree

Cuisine: Asian

Keyword: hoisin Asian meatballs

Servings: 18 meatballs

Calories Per Serving: 88 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

FOR THE MEATBALLS:

1 pound ground beef
1 teaspoon sesame oil
1/2 cup Panko bread crumbs
1/4 teaspoon ground ginger
1 large egg
2 cloves garlic , finely minced
4 green onions , thinly sliced (stem and bulb), divided (3 for meatballs, 1 for garnish)
Sesame seeds , for garnish

FOR THE HOISIN GLAZE:

1/4 cup Hoisin sauce (found in ethnic section at grocery store)
2 Tablespoons rice vinegar
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
2 cloves garlic , finely minced
1/2 teaspoon ground ginger

US Customary - Metric

Instructions

Before making meatballs, preheat your oven to 400 degrees. Place a sheet of parchment paper onto a large baking sheet.
Prepare the meatballs: Mix the ground beef, sesame oil, Panko bread crumbs, ginger, egg, garlic and green onion together in a large bowl. Make sure the ingredients are fully incorporated together. Once combined, use your (clean) hands to form the meat mixture into approximately 18 one and a half inch wide meatballs.
As each meatball is formed, place it on the parchment-lined baking sheet. Bake the meatballs at 400 degrees for 12-15 minutes (meatballs should be browned and cooked through).
Prepare hoisin glaze while meatballs are baking: Mix the glaze ingredients (hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger and garlic) in a small bowl until fully combined.
As soon as meatballs are done, drizzle hoisin glaze over the top of each meatball, garnish with reserved green onions and sesame seeds and serve while hot.
If serving as appetizer, insert toothpicks or small skewers into each meatball on serving tray. If serving as main dish, serve it along with rice and a vegetable. ENJOY!

Nutrition Facts

Hoisin Asian Meatballs

Amount Per Serving (1 meatball)

Calories 88 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 27mg9%

Sodium 124mg5%

Potassium 86mg2%

Carbohydrates 3g1%

Sugar 1g1%

Protein 5g10%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 13mg1%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Sep
2014

Crunchy Garlic Dill Pickles

categories: Appetizers, Canning And Preserving, From Our Veggie Garden

54.1K Shares

Make Garlic Dill Pickles the “old-fashioned way” or use more current way (water bath) to can a few jars of pickles with summer’s bounty.

Well… here’s our new favorite pickle… these homemade Crunchy Garlic Dill Pickles! Even if you’ve never made pickles before… have no fear! You will only need a few things to make some yummy pickles. These jars of pickles, once sealed properly, will be shelf stable for quite awhile. Then when you need a new jar of pickles, just pull a jar out of your pantry, refrigerate, then enjoy! They are so good!

I grew our own pickling cucumbers this summer. I am so glad I did. Last summer my friend Sandy gave me some of her pickling cucumbers from her huge garden to make pickles. It inspired me to try growing them this year in our little backyard garden… so I did! I only grew 3 plants, but it was more than enough for about 12 or 13 jars of pickles.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Yahoo! Of course you can always find pickling cucumbers (you know, the cute little ones grown especially for pickle-making!) at your local grocery store or a Farmer’s Market when they’re in season and plentiful during the hot summer months.

Making Garlic Dill Pickles The Old-Fashioned Way

Okay… back to the recipe. This method is the old-fashioned way to make these pickles. Basically you slice the ends off the cukes (yes, both ends), slice them into spears, chips (horizontally) or into sandwich slices (vertically), making sure you have enough cut slices to fill 6 pint-sized cleaned and hot canning jars (12 oz.). Add a bit of minced garlic and dill seed.

Let the jars sit in a 250 degree oven (I place filled jars onto a tea towel lined cookie sheet) until they are hot and ready to fill with a boiling hot brine. Then when everything is really hot (including the lids and seals heated separately), you pour the brine over the pickle slices, remove air bubbles, wipe the rims to make sure you have a good clean seal, pop the lids and rings on, and seal to fingertip tightness.

Once the lids and bands are on, invert the jars for 5 minutes, then turn right side up again. Let the jars cool on the counter (on a towel, to prevent breakage). You should hear the seals “pop” to indicate the jars have safely sealed, while they cool. If the jars do not seal properly, they must be refrigerated, as they cannot be stored safely for any length of time in a pantry.

**Then comes the hard part. You have to let the pickles “cure” for about 2 weeks before you open the jar and taste them. IT IS WORTH THE WAIT! Trust me.

NOTE: **This old-fashioned process (above) has worked on every jar I’ve made of these pickles. HOWEVER, if you wish to can the pickles using a water bath process (which is the safest, most current and recommended process for canning safety), see below.

Canning The Garlic Dill Pickles In A Water Bath Canner

For the most current and recommended method to safely can these pickles, follow USDA recommended guidelines. Pint jars of the garlic dill pickles are filled, leaving 1/2″ headspace, air bubbles are removed, rims cleaned, etc. The jars should be processed in a hot water bath canner for 15 minutes.

Follow all current safe canning guidelines to prepare, jars, rings, and flat lids, if you will be canning these pickles in a water bath.

Jars of processed crunchy garlic dill pickles cooling down after processing. — I made long sandwich slices and round hamburger slices…

I made pickles (using both methods) this summer, and I’ve already made several new batches as more of my cucumbers have ripened. I keep any extra brine I had leftover (if I wasn’t making the full recipe) in the refrigerator and then use it within a couple weeks for a new batch.

These pickles are really very easy to make, and I just KNOW you’re gonna love them. By the way, if you enjoy pickles, be sure to check out my recipe for delicious bread and butter pickles!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes

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Crunchy Garlic Dill Pickles

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Make Garlic Dill Pickles the "old-fashioned way" or use more current way (water bath) to can a few jars of pickles with summer's bounty.

Category: Condiments

Cuisine: American

Keyword: garlic dill pickles

Servings: 6 pints

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup canning salt
4 1/2 cups white vinegar
8 cups water
6 teaspoons minced garlic
5 Tablespoons (approx.) dill seed (not dill weed, but dill seed)
enough pickling cucumbers to fill 6 pint canning jars (depending on size, approx.18-20)

US Customary - Metric

Instructions

Preheat oven to 250 degrees. Wash canning jars in hot, soapy water. Place the clean jars upside down onto a tea towel lined cookie sheet (with edges) in the oven to keep them hot.
Place flat lid seals and rings in a small bowl. Set aside.
Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it helpful to turn the jar sideways and slip the sandwich slices in... it helps them to stand up better in the jar.
Add a teaspoon of minced garlic and 3/4 Tablespoon of dill seeds to each jar.
When jar is filled (I remove one jar at a time from oven), place filled jar back in oven while filling another jar. You want the jars to stay really hot so that when you add boiling brine, the jars will seal properly.
In a large saucepan, heat the vinegar, canning salt and water to boiling, stirring to dissolve salt.
While the vinegar/water/salt brine is coming to a boil, in a separate bowl pour some **almost to boiling** water (plain "not quite boiling" water, NOT the brine) over the canning lids and rings. Let them sit in the very hot water for 5 minutes to soften the rubber seals.
Once brine is boiling, remove jars from oven (be sure to place hot jars on a tea towel to avoid breakage). Pour boiling liquid into each jar, filling to within 1/2 inch from top (pickles must be covered with brine). Remove the air bubbles in each jar by inserting a plastic knife or canning tool down the sides of each jar. Add more brine, if needed to cover pickles. Leave about 1/2 inch head space in jar. Quickly wipe the rims of each jar with a clean towel to make sure the rim is dry and clean. Place flat lid on, then screw down canning ring to finger tight. Immediately invert the jars on the towel. Let them sit for 5 minutes, then turn them right side up again. Listen for the clicking sound to know the jars have sealed.
**If you want to water bath can the jars, once filled and jar lids and rings are tightened, place them in a water bath canner and process for 15 minutes, following USDA canning guidelines and manufacturer instructions for your canner..
Once the jars are all processed and sealed, leave them alone on the tea towel to cool. As they cool, you should hear the "clicking sound" of the jars sealing while cooling. Once completely cooled and sealed properly, store them in a cool, dark pantry for two weeks (to let the brine fully incorporate into the pickles, then refrigerate jar and enjoy. You might want to label each jar with the date they will be "ready", so you will know when you can enjoy them!

Recipe Notes

From start to finish, the jars stay in the oven for about 20 minutes to make sure they are hot before adding the boiling brine. The last thing you want is to have the jar crack.
Once pickles have "cured" for two weeks and you are ready to bust into a jar of these, refrigerate the jar for several hours before opening...they are at their best cold!

Nutrition Facts

Crunchy Garlic Dill Pickles

Amount Per Serving (1 pint jar of pickles)

Calories 166 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 9454mg411%

Potassium 1309mg37%

Carbohydrates 24g8%

Fiber 7g29%

Sugar 12g13%

Protein 6g12%

Vitamin A 650IU13%

Vitamin C 31.5mg38%

Calcium 236mg24%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Appetizers

How To Make Sun Dried Tomato Kalamata Olive Bruschetta

Bake The Baguette Slices

Make The Tomato Kalamata Olive Tapenade And The Feta Cheese Toppings

Assembling The Tomato Kalamata Olive Bruschetta Bites

Serve The Tomato Kalamata Olive Bruschetta

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How To Make Classic Bruschetta Appetizers

Broil The Seasoned Baguette Slices

Prepare The Classic Bruschetta Topping

Classic Bruschetta Is Ready To Serve!

Time To Eat!

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How To Make Watermelon Feta Balsamic Bites

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It’s Now A LOT Easier To Make Chex Mix Munchies!

How To Make Chex Mix Munchies

Time To Cook Them In The Microwave

Storing This Snack Mix

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Start By Boiling the Eggs

Okay- Now It’s Time To Make Some Creamy Deviled Eggs!

Making The Filling For Creamy Deviled Eggs Is EASY

Ready For Serving

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You Can Make This Salsa Any Time Of The Year!

Do I HAVE To Can This Salsa?

How To Make The Pioneer Woman’s Salsa

If You Are NOT Canning This Salsa

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

Fill The Jars With The Pioneer Woman’s Salsa For Canning

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Fruit Kabobs Are Always A Big Hit At Brunches!

Making Fruit Kabobs Ahead Of Time

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Easy Recipes For Thanksgiving Day

For The Main Meal

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What Is Hoisin Sauce?

How To Make Hoisin Asian Meatballs

How Many Meatballs Does This Recipe Make?

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Making Garlic Dill Pickles The Old-Fashioned Way

Canning The Garlic Dill Pickles In A Water Bath Canner

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks