Pickled Banana Peppers -Refrigerator Pickle

Here's an easy way to use up however many, or few, peppers you have in the garden. These Pickled Banana Peppers are a nice pungent, vinegary, topper for salads, chili, nachos, or sandwiches, really anything:@) This is a refrigerator pickle that comes together fairly quickly, and only requires about one week of marinating time. I like that it's ready to eat in a shorter amount of time, my other recipe below takes about six weeks in the fridge. I planted sweet peppers this year, this recipe works with both sweet and hot peppers. 

I used 4 peppers, added them to a pint jar and cut the brine recipe to a quarter. There was plenty of room for a few more peppers.

Full disclosure: I served them with my favorite White Chicken Chili after 24 hours in the fridge. We just couldn't wait and they were very good!

I posted another recipe for Marinated Refrigerator Banana Peppers back in 2010, that one uses less sugar, no spices, and calls for garlic:

Easy Pickled Banana Peppers-from here

2 C white vinegar

2 C apple cider vinegar

1 C sugar

1 tsp mustard seed

1 tsp celery seed

1 lb banana peppers, tops and most of the seeds removed, sliced into 1/4" rings

1. Pack peppers into sterilized jars.
2. Bring vinegars, sugar, mustard and celery seed to a boil. Stirring to dissolve sugar.
3. Pour brine over peppers. Add lids and rings, or a plastic screw on lid, to jar.
4. Allow to cool on counter, then store in refrigerator.
5. Let marinate for about a week (if you can) before serving.

Let's enjoy the last of the harvest and

Have a Happy Day:@)

Summer Tomato, Cucumber, and Pepper Pickled Salad & Best Yellow Tomato Variety

This Summer Tomato, Cucumber, and Pepper Pickled Salad is something I'll throw together for Sunday dinner when the garden is producing. There really isn't a recipe or anything very specific, and it can be more on the vinegar side, or the sweeter side, you know your crowd:@) My family leans more towards vinegar... What makes this different than my normal quick pickled salads for dinner is the addition of oregano and a drizzle of olive oil, giving it a little Italian flavoring. Isn't this gorgeous folks... Summer on a plate!

As a general rule I stay away from terms like the best or the greatest here on the blog, that's all subjective... But just look at the color of those tomatoes... I really wanted a yellow cherry tomato plant this year and honestly, spent more money on it than I normally would... But I have to say, This Bonnie Sun Sugar plant has incredibly over-produced, we've had tomatoes for over two weeks already, and it will be ripening for weeks to come (they say until frost, we will see). Ma calls the tomatoes candy, and I've been very happy with this variety:@) *This pic is from the Bonnie site.

Summer Tomato, Cucumber and Pepper Pickled Salad

Whatever amount you have of the vegetables cut bite size

Whatever amount of vinegar use about 1/4 that amount sugar to start and adjust to taste

Sliced Onion

Light drizzle of olive oil

A few hearty shakes of dried oregano

Light sprinkle of garlic powder

S&P to taste

~Mix everything, let sit on counter for a couple hours stirring occasionally.

Eat Seasonally and Have a Happy Day:@)

Pickled Corn Salad with Cumin, $1.25 Barbie Size Food & Minions...

I had a couple ears of corn to use up and we were having burritos for dinner so I thought I'd try to make a Pickled Corn Salad with Cumin. The idea was, we could either add it to the burritos or eat it as a side dish. We liked it as a side dish salad. This was easy and surprisingly tasty, and the boys said it was perfect for summer:@) I love cutting it off the ear and leaving some of the kernels attached in little rows so folks know it's fresh corn. Recipe below...

Dollar Tree has this set of Barbie Size Food Erasers in with the back to school things. It has a good variety of items, hot dog, hamburger, French fries, soda and personal pan pizza, and would be perfect for doll play:@)

And I hear there's a new Minions movie out... Thought I'd share my silly Minion Deviled Eggs from back in 2016:@)

Cumin Pickled Corn Salad

For each two ears of cooked corn:

Hearty 1/4 C green/red bell pepper

Small jalapeno, cleaned diced

About 1/4 C onion, diced

3 Tblsp apple cider vinegar

2 tsp sugar

1/4 tsp cumin

1/4 tsp oregano

S&P to taste- or your favorite seasoned salt

Fresh parsley or cilantro if you have it-optional

~Mix everything, cover and let sit in fridge for a couple hours.

Have a Happy Day:@)

Giardiniera Pickled Onion Deviled Eggs

On today's episode of Frugal Living, Squeeze that Penny Until it Squeals...

I thoroughly enjoy Giardiniera and even have a couple pickle forks I hang on the jars for easily fishing the veggies out for a snack. But I never know what to do with the mini onions... And I'm not a member of the martini crowd:@) So in an effort to use them, I diced them up and made some Giardiniera Pickled Onion Deviled Eggs. Nothing ground breaking here, simply mix up some deviled eggs and stir in some minced pickled onion. But I will say, the pickled onion adds a great briny bite, and it's good stuff folks. 

My best tip: Don't add any salt to your mixture until after you mix in the onions. Then adjust to taste.

The pickle forks I hang on jars:

📌My Pinterest Boards here.

Giardiniera Pickled Onion Deviled Eggs

1. Mix up your favorite deviled egg recipe but omit the salt. 
2. Stir in some finely minced pickled onions that were blotted with a paper towel. Maybe one onion per egg, or more, you know your crowd... 
3. Taste, adjust salt if needed and fill egg whites.
4. Garnish with dusting of freshly cracked black pepper and sliced giardiniera vegetables if desired.

Eat well and Have a Happy Day:@)

Quick Pickled Radishes -Mexican Food Condiment

I had some radishes in the fridge and Turkey & Black Bean Enchiladas were on the menu for Sunday dinner, so... I whipped up some super fast, Quick Pickled Radishes so we could add them as a topper. Good stuff folks:@) Normally I'd use white vinegar, but I was out so it was red for this batch. This is such a nice cool, crunchy, addition to any Mexican food, tacos, burritos, you name it... 

Easily cut in half for 1-2 people:@)

Quick Pickled Radishes

8-10 large radishes, julienned

1/2 C white vinegar

1/2 C water

1 1/2 tsp kosher salt

1 Tblsp sugar

A few hearty shakes of oregano

~Mix everything well, cover and place in refrigerator for at least 15 minutes, longer is better.

Eat well and Have a Happy Day:@)

I'm Joining:

Weekend Potluck

Pickled Carrots with Caraway Seeds -Refrigerator Pickle

My son loves something pickled with dinner and I'm always looking for a new addition to my relish tray or charcuterie board... So I was looking forward to trying these Pickled Carrots with Caraway Seeds and they did not disappoint:@) This recipe does not make puckery pickles, this will be a very nice sweet bite. Mine ended up marinating for 3 days, the original post says you can keep them in the refrigerator for up to a month. If you're looking for something colorful and a little unexpected for your Easter dinner, I think most folks will like this nice mild pickle.

Recipe easily scaled down.

A different version with garlic and dill seed HERE.

Pickled Carrots with Caraway Seeds-from Taste of Home

2 lbs carrots, peeled, cut diagonally 1/8" slices

3 bay leaves

2 tsp caraway seeds

2 C water

1 C sugar

1 C cider vinegar

2 Tblsp kosher salt

1. Place carrots and bay leaves in large bowl.
2. Toast caraway seeds in small sauce pan over medium heat 1-2 minutes until fragrant, stirring constantly.
3. Add water, sugar, vinegar and salt to pan. 
4. Bring to boil, stir, pour over carrots.
5. Store covered in refrigerator at least overnight, and up to 30 days.

Eat well and have a happy day:@)

Pepperoncini Cucumber Pickles -Using Store Bought Pickle Brine

One of the guys at work said he makes these Pepperoncini Cucumber Pickles all the time, so I had to try it. I picked up a 12 oz jar, removed some of the peppers and replaced them with a nice kirby cucumber from the garden. Then re-packed as many peppers as I could. Add the lid, place in the refrigerator and wait 5 days... Wa-la, pickles:@) They are crunchy, salty, and do have some pepperoncini flavor and heat to them.

This was a fun little experiment,

don't hesitate to give it a try if you have some extra garden cukes:@)

A nice surprise: The manufacturer added the plastic top to keep the peppers submerged in the brine. Never saw that before, but I like it! I did add that back to the jar once I added the cucumber.

My cucumbers are in the big planter this year. Along with a husky cherry tomato plant and some pretty zinnias:@) I like to plant them with other things because they don't seem to last too long and the tomato plant will produce into fall.

What to do with the removed peppers? 

May I suggest...

And we made some Pepperoncini Pickled Eggs here.

Pepperoncini Pickles

1. Wash, dry and remove ends of fresh garden cucumbers. Cut into 1/4" slices.
2. Add to a jar of pepperoncini pickle brine. 
3. Store in fridge for at least 5 days and eat within about 3 weeks.

Try something new and have a happy day:@)

Pepperoncini Pickled Eggs -No Brainer Recipe

Ok folks, it's that time of the year for a recipe you either can't wait to see, or ,well, I guess would rather not:@) Yep, it's time for my latest pickled egg recipe to help use up those Easter Eggs. This year I took another super simple short cut and made some Pepperoncini Pickled Eggs. Simply add peeled hard boiled eggs to the brine in a jar of pepperoncini. Yep, use the standard jar of peppers you can get anywhere from the supermarket, to Walmart, to Dollar Tree. And wow, after less than a week, I had some very flavorful, pretty, yellow pickled eggs. They are salty and vinegary with just the slightest hint of peppers. Also wanted to mention, these are the first eggs I've made where the outside got a little puckered while brining.

Some folks let them marinate for up to three weeks before eating.

That's up to you.

I seem to like my eggs after about 3-5 days.

The pic above is at day four.

The 12 oz jar just after I packed 3 eggs into it:

Last year I tried Dill Pickle Juice Brined Eggs here.

They weren't as pretty as these pepperoncini eggs.

Tasty... But kinda green:@)

I do have a Pickled Eggs label,

you can click here to see the different varieties I've made.

Pepperoncini Pickled Eggs

Remove peppers from jar, add to clean bowl/plate. Drop peeled hard boiled egg into jar. Add a few peppers, drop in another egg. Add more peppers and egg(s). Press down after each addition, making sure everything is under brine. You will need to pour off some of the brine. End by topping with peppers to help push eggs under liquid. Add lid, store in refrigerator at least 3 days before eating.

Let's use up those dyed Easter eggs and have a happy day🐣

Assorted Pickled Peppers in Sweet Brine -Refrigerator Pickle

What to do with a handful of jalapenos, some sweet banana peppers and a bell pepper? Make some super easy Assorted Sweet Pickled Peppers of course:@) This is yet another variation of my all time favorite refrigerator bread and butter pickle recipe. I love this technique for pickles, cut up some veggies and place in a Lock-N-Lock bowl, add a few other cabinet staples, secure lid, give the bowl a shake or turn upside down a few times, then store in fridge-done. The veggies only have to sit out until they make enough liquid to cover them. 

4 jalapenos, 3 banana peppers and 1/2 of a bell pepper filled a pint jar.

What to do with the peppers?

Add to sandwiches, top Mexican food or nachos,

chop and add to tuna or chicken salad, or

just pop 'em into your mouth like M&M's:@)

Assorted Pickled Peppers in Sweet Brine-Refrigerator Pickles

2 C sliced peppers, any type you have on-hand

Heaping 1/4 C sliced onion

3/4 C sugar

1/4 C + 2 Tblsp vinegar, cider vinegar -or- half cider/half white

hearty 1/2 tsp celery seed

1 tsp Kosher salt

1. Mix everything in bowl, cover. Lock-N-Lock bowls work great for this.
2. Stir occasionally and let sit until liquid covers vegetables. 
3. Place in refrigerator for about 7 days. But you can eat them sooner:@)

Eat well and have a happy day!

I'm Joining:

Full Plate Thursday

Turmeric Pickled Eggs

Ok folks, you know what time of the year it is, yep, time for a new picked egg recipe:@) Each year around Easter I try out another pickled egg to help us use up those hard boiled eggs... This year's contribution, Turmeric Pickled Eggs. Just look at that great color! These are great eggs if you're a fan of big, puckery, vinegar flavor. And I do mean ~big~. I turned them into egg salad for lunch, and it was very robust. I made a four egg test batch, using half the brine recipe, and a wide mouth pint jar. The pic below was after marinating for 10 days in the fridge.

More pickled egg ideas can be found HERE.

Turmeric Pickled Eggs -from 101 Cookbooks

1 1/3 C apple cider vinegar

1/2 C water

2 Tblsp sugar

1 tsp fine grain salt

2 tsp ground turmeric

1/2 onion or 4 shallots, thinly sliced-I used yellow onion

1 Tblsp whole peppercorns

6 hard boiled eggs, cooled, peeled, and cut in half

1. In small sauce pan, bring vinegar, water, sugar, salt and turmeric to a simmer, cook until sugar dissolves. 
2. In layers, fill quart jar with onion/shallot, peppercorns and eggs. 
3. Pour liquid into jar, cover and store in fridge. Give a little swirl every once in a while.
4. Original post says you can begin eating them as soon as you'd like, good for up to 2 weeks in fridge.

Let's use up those eggs the kids dyed,

and have a Happy Easter Weekend🐣

ReView: Barbie's Valentine's Livingroom & Pickle Dip

We're in the middle of a snow storm here on the east coast folks, stay safe if affected! Barbie did a little decorating for Valentine's Day and wanted to show off the livingroom:@) I finally found some Loctite Fun-Tak and it's perfect for sticking things to the dollhouse walls and helping itty items stay put. The best part, no holes, no pulling paper off walls, no sticky residue, and I can change out the look as desired. As you can tell, we're rolling with the pink right now, I mentioned before, it's hard to fight city hall ~or Mattel~...

A broader shot.

Looks like a cozy little space... 

Well, Ken sure seems to think so!

I lost the original printed piano when I wallpapered the livingroom. That was an important prop, so I just had to replace it with this keyboard😎 Perfect for now, but the options for placement are limitless. I might even ditch the stand and put it on a shelf on the wall to save space.

Lovin' the cute wall art-perfect for Valentine's Day♥

One last quick pic looking towards the right:

And a shot towards the left... I'm using a vanity as Barbie's desk. Love the look of it and wouldn't have any use for it otherwise... This dollhouse just isn't big enough for a dedicated bedroom or bathroom. The mirror will be covered with corkboard soon, making it a fun inspiration board. Barbie says every girl needs an inspiration board😀

I still have to extend the floor all the way to the left, need to cover the space where the elevator used to be.

And we do have a couple more football games...

How about some simple 3 ingredient Pickle Dip to serve your crowd:@)

❄Have a great weekend:@)

Top Three Posts of 2021

It's always fun, and a bit surprising, to look back over the year's posts to see which were the most popular... I love that this year's group has quite literally, a little bit of everything! I say that because I'll add Butterball Cookies as an honorable mention, #3 was pretty close. My focus or direction for 2022? I'll simply say I'm going to try to eat a tad healthier and do some more walking. My biggest foodie goal? I'd like to learn how to make homemade frozen chicken nuggets. Bite size, whole breast meat, lightly breaded and ready to go from freezer to air fryer whenever buffalo chicken sounds good (which is often:@) 

As for my top three...

#3 Orange Marmalade Meatballs -Littler Dipper Crock Pot or Larger Slow Cooker

My co-worker says she thinks of Pig In Mud as an appy blog.

Looks like other folks do too:@)

#2 Zucchini and/or Summer Squash Relish -Canning Recipe

It always tickles me when a canning recipe makes the list!

#1 -How to Make Dry Vegetable Soup Mix in the Instant Pot Pressure Cooker

Yes folks, we do ♥ our Instant Pots:@)

Scrolling through, I was thinking back and have to say,

my personal favorite from this year?

Without a doubt, these Sugar Cookies with Jello Frosting are well worth making again!

As 2021 comes to an end I'd like to say thank you!

Thank you for taking the time to stop by my little corner of the blogging world.

Your visits are what keeps me looking for new recipes and ideas to try, and to share.

I wish you a very ~healthy~ and Happy New Year:@)

I'm Joining:

Creatively Crafty

A Morning Cup of Joe

Handmade Monday

Creative Muster

Wonderful Wednesday

Overnight Chopped Garden Salad

This Overnight Chopped Garden Salad was interesting... I wanted to try it because we had a good year for tomatoes and we're always interested in a new side salad for Sunday dinner. Once again the original recipe was presented with much hype, and kinda missed the mark a bit. ~But~ what I did like about it was, the longer it sat in the fridge, and I mean a couple days, the better it got:@) Making it perfect for camping, tailgating (do folks eat vegetables while tailgating???), or to take along for vacation. If you have some extra garden goodies, you might like to give this salad a try.

I had cherry tomatoes at that time so that's what I used:

Overnight Chopped Garden Salad-from Taste of Home

6 medium tomatoes, diced

2 medium green peppers, diced

2 large cucumbers, diced

2 medium red onions, diced

1 1/4 C water

3/4 C cider vinegar

4 1/2 tsp sugar

1 1/2 tsp mustard seed

1 1/2 tsp celery salt

1/2 tsp salt

1/8 tsp pepper

1. Add veggies to bowl.
2. Bring everything else to a boil, cook uncovered for 1 minute. 
3. Cool slightly and pour over vegetables.
4. Toss to coat, cover and chill overnight. Serve with slotted spoon.

Let's use up those garden veggies and have a happy day:@)

Saturday ReView: Freezer Pickles, Salty/Garlicy/Sweet, Garden Update & Barbie's Tiki Bar Renovation

Is your garden beginning to wind down? While my planters are still producing, I can see signs of the end of season. With the exception of summer squash, which I lost early on to squash beetles, this has been a very productive year for my veggies. If you're lucky enough to have an abundance of cucumbers, may I suggest tucking some of these Freezer Pickles away for a nice little treat later in the year. This particular recipe leans more towards a garlic pickle (a dill version can be found here), but you will notice everything mentioned in the title-very nice! Use any pepper you have available, just seems like I always have jalapenos around:@)

Quick pic of the planters from today:

From left to right:

Geranium, string beans which are almost done, sitting on trash day chair that I stapled an old garden flag to:@)

No-heat jalapenos (trellis is another trash day rescue), begonia, mixed flowers I planted after my squash died.

Next harvest of green beans, third pot of newest string bean seeds just sprouting, disappointing hibiscus...

My new rosemary which will be transplanted to a bigger pot soon and moved for over wintering down the road. 

And my portulaca tower, which I've been happy with all season!

Note to portulaca growers... Please, please, please, separate the red and white, they would sell like crazy!!!

And in Barbie's world... I did a makeover of a cute Chelsea tiki bar and Barbie took an end of summer vacation:@) Not too much, just added some blocks for height,  and a Dollar Tree hula skirt to the thatched roof and front. Some battery operated LED wire lights (Christmas clearance) add a little party ambience.

Whether the tiki bar of your dreams is on an island paradise, at the shore, lake front, or in your own backyard... We wish you a cool place to hang out for these last few weeks of summer😉

🌴Make something just for fun and have a happy day!

Sweet and Sour Summer Squash Salad

This side dish was a very pleasant surprise folks, and it might just make zucchini lovers out of the skeptical... (Ok, maybe it will just entice them to at least try it, but that's good too:@) We all thought the dressing for this Sweet and Sour Summer Squash Salad is a keeper. The first comment I heard was, you really taste the sweet and sour. Then, this would be good with any summer veggie. What makes it a little different, the addition of dry Ranch mix. The ranch gives it just a bit of body. Don't hesitate to give this a try folks, I've added my 'darn good' label and will be making it again.

Recipe easily scaled down.

***Click HERE to sign up for email notifications!

Sweet & Sour Summer Squash-from Taste of Home

3/4 C sugar

1/2 C cider vinegar

1/4 C olive oil

2 Tblsp dry ranch dressing mix

S&P to taste

2 medium zucchini, thin slice

2 medium yellow squash, thin slice-I only had zucchini

2 celery ribs, thin slice

1 C chopped onion

1/2 C green bell pepper, chopped-I used my no-heat jalapenos

1/2 C red bell pepper, chopped

1. Whisk first 6 ingredients together. I used a Lock-N-Lock bowl and just shook it well.
2. Add veggies, mix well, cover and store in fridge until cold.
3. Serve with slotted spoon.

Let's use up that zucchini, and have a happy day:@)

I'm Joining:

Wonderful Wednesday

Party in Your PJ's

A Morning Cup of Joe

Pineapple Basil Salsa for Grilled Meat & Leftover Salsa Rice

I was grilling a couple ham steaks and wanted to serve something a little summery as a condiment to go with them. This Pineapple Basil Salsa was perfect. Why basil instead of cilantro or parsley? Because it grew very well in the planter with tomatoes this year:@) This was super simple using canned pineapple, I just had to cut up a few vegetables and squeeze a lime. Wa-la, dinner was served. Now, you know your crowd, not jalapeno fans? Use all sweet peppers. Fire lovers? Use all hot peppers. This is a nice fresh tasting side dish, perfect with grilled ham, chicken or pork. It's probably pretty good as a dip with tortilla chips too.

Salsa Rice:

I'd guess one 20 oz can of pineapple made about 3 C of salsa.

I had 1/2 C salsa leftover.

Cooked 1/2 C long grain rice with 3/4 C water in my 3 quart ♥ Instant Pot.

Then mixed it with the salsa. 

A very nice way to use up leftover salsa folks, any flavor of salsa (Pico de Gallo Rice here).

Pineapple Basil Salsa

20 oz can crushed pineapple in juice, drained (a mesh strainer is best)

1/2 C peppers, any combination-I used 2 jalapenos and some red bell pepper for color

1/2 C diced sweet onion

juice from one lime

1-2 tsp sugar

2 Tblsp fresh basil, minced ~or~ fresh cilantro ~or~ fresh parsley

pinch salt and some freshly ground black pepper

~Mix everything and serve.

Eat well and have a happy day:@)

I'm Joining:

Creative Muster

Wonderful Wednesday

Party in Your PJ's

Full Plate Thursday

Craftastic Monday

Saturday ReView: Bacon-Pickle Ketchup & Easy Team Logo Tank Tops for Ken (Barbie)

If you'd like to make something a little different for your hot dogs and burgers this weekend (or to try it before we get to tailgating season and some ~serious~ grilling), may I suggest this Bacon-Pickle Ketchup:@) This is a tasty recipe that uses pantry items and can easily be scaled for large or small crowds.

And speaking of tailgating, you know I love our local sports teams! I wanted to show you the ~simplest~ way to create quick, cute tank tops for Ken. You can make the arm holes smaller or cut lower creating a sporty look. This is a one piece, no-hem top that only requires two one inch-ish seams up both sides. Please note: The logo on the back will be upside down for the easiest version of the top. Alternately... You could cut two pieces of fabric and add shoulder seams so both logos read correctly. I've made both so you can decide how you'd like to proceed. 

What I did:

1. Using pinking shears:
2. Fold fabric in half, with fold at top (shoulders) cut 4" x 4" square down sides and bottom, leave top fold intact. Or, cut two 4 1/4" x 4" rectangles so each logo will face the right way. The extra 1/4" is for the shoulder seams.
3. Measure in 1 1/2" on each side, make dot. Cut neck hole. You have a choice, either cut a semi-circle or fold in half down the center and cut a straight line on the diagonal. My cut came down maybe 1". 
4. Cut arm holes, I left about 1/2" on top of each shoulder, but do like the shoulders even thinner for these sports tops. Starting from 1" on the bottom cut a curve up to the shoulders. You know how guys like those t-shirts with the open sides?
5. Turn fabric right sides together, sew shoulder seams if you used two pieces of fabric. Iron seam flat if desired. With right sides together sew side seams, I did back stitch all seams. 
6. Dress doll, it's best to have arms straight up in the air at the sides of his head.

The most important part of the project is getting your logo kinda centered:

The backs:

Eagles has the shoulder seams, Sixers is one piece of fabric.

Bonus: The Eagles shirt can be worn with either logo in front, two looks from one shirt😎

A good view of the open sides:

I was really pleased with the way the Phillies shirt turned out,

might do a little more trimming on a couple of the others😉

⚾🏈🏀Show your team colors and have a happy day!

Zucchini and/or Summer Squash Relish -Canning Recipe

I've made several zucchini relishes over the years, all call for green and/or red bell peppers... I was tickled to find this Summer Squash Relish recipe from NCHFP that only called for squash and onion as the vegetables. An added bonus, it didn't require any salting the veggies and waiting time, which can be anywhere from two hours to overnight in some recipes. Actually, it can be made totally salt free if desired, and that's what I did for this first batch and we all loved it. This was an easy project that has a fairly short list of ingredients. If you're looking for a new way to use up some extra squash, don't hesitate to give this recipe a try folks:@) It's easily cut in half for  a smaller batch.

Because we're only using squash, which tends to get soft, 

I purposely kept mine a tad on chunkier side. 

I used a food chopper and then hand cut some aiming for larger 1/4"-ish pieces.

This is a good hot dog type relish.

Oh and... 

It's not bad to think ahead, homemade canned goods make great Christmas gifts...

Just sayin'.

From NCHFP (the ~real~ Food Police:@)

***Click HERE to sign up for email notifications!

Let's preserve a little of what nature gifts us and have a happy day:@)

I'm Joining:

Creatively Crafty

A Morning Cup of Joe

Weekend Potluck

Handmade Monday

Creative Muster

Wonderful Wednesday