Tag: jar

Homemade Seasoned Salt

Homemade Seasoned Salt

by Pam on September 21, 2014

I needed seasoned salt for a marinade I was making and of course I didn’t have any on hand and I had absolutely NO desire to go to the grocery store. Thankfully, I found some recipes online and got a good idea of what ingredients are in seasoned salt and made my own. I used what I had on hand and made a tasty, flavorful, and a bit spicy seasoned salt. I used the 2 teaspoons I needed for the marinade recipe and put the rest in an extra spice jar for later use. This seasoned salt literally took a couple of minutes to make and saved me money and a trip to the grocery store – I love that! 

Combine together in a bowl the salt, black pepper, dried parsley, garlic powder, onion powder, paprika, celery salt, and cayenne pepper.

Mix until well combined. Pour into an extra spice jar and seal with the lid. Use as needed. Enjoy. 



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Homemade Seasoned Salt




Yield: About 1/4 cup

Total Time: 2 minutes



Ingredients:

2 tbsp kosher salt
1 tbsp black pepper
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp celery salt
1/4 tsp cayenne pepper

Directions:

Combine together in a bowl the salt, black pepper, dried parsley, garlic powder, onion powder, paprika, celery salt, and cayenne pepper. Mix until well combined. Pour into an extra spice jar and seal with the lid. Use as needed. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Quick Refrigerator Spicy Dill Green Beans

Quick Refrigerator Spicy Dill Green Beans

by Pam on August 3, 2014

We all loved the Quick Refrigerator Dill Pickles[1] so much I decided to make a batch of refrigerator spicy dill green beans. I used the same brine as I did for the pickles but added more fresh dill to give them an extra kick of flavor. It was hard to wait all week to try them but they were worth the wait. I packed one of these jars of green beans in a cooler when we went to a concert over the weekend and we all, friends included, thought they were tasty. My kids LOVED also loved them. I can’t wait to try pickling other veggies too!

Wash two pint size mason jars and lids in hot soapy water, rinse and dry well.

Cut the ends off the green beans, making sure they aren’t taller than the jar.

Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.

In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.



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Quick Refrigerator Spicy Dill Green Beans




Yield: 2 jars

Total Time: 20 min.



Ingredients:

2 1-pint wide-mouth mason jars with lids
1 lb green beans, ends trimmed and measured to fit the jars
4 cloves garlic
2 very large handfuls fresh dill
1 tbsp coriander seeds
1 tbsp whole peppercorns
2 small chili peppers, more if you want them spicier
1 tbsp sugar
1 1/2 tbsp kosher salt
2/3 cup white vinegar
1 cup water

Directions:

Wash two pint size mason jars and lids in hot soapy water, rinse and dry well.

Cut the ends off the green beans, making sure they aren’t taller than the jar.

Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 2 pepper into each jar.

In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.

In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Quick Refrigerator Dill Pickles (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Quick Refrigerator Dill Pickles

Quick Refrigerator Dill Pickles

by Pam on July 20, 2014

My daughter is a huge lover of dill pickles and of course her favorite kind are nearly 5 dollars a jar! I saw a recipe on A Couple Cooks[1] that looks so quick and simple I just had to try it. My daughter helped me with these pickles and had a lot of fun together in the kitchen. The hardest part about this recipe was waiting 24 hours to taste them. My daughter absolutely LOVED them and so did the rest of us. We took them camping this weekend and two jars were gone in two days. The longer they sit in the brine the more flavorful them become. They stay crisp and taste so delicious. I will NEVER by another jar of pickles again and I am looking forward to making another batch with my daughter soon.

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated. 



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Quick Refrigerator Dill Pickles




Yield: 4 jars

Total Time: 15 min.



Ingredients:

4 1-pint wide-mouth mason jars with lids
2 lb small cucumbers, ends removed and quartered into spears
8 cloves garlic
4 handfuls fresh dill
2 tbsp coriander seeds
2 tbsp whole peppercorns
4 small chili peppers
2 tbsp sugar
3 tbsp kosher salt
1 1/3 cup white vinegar
2 cup water

Directions:

Wash four mason jars and lids in hot soapy water, rinse and dry.

Cut the ends off the cucumbers then quarter them lengthwise.

Place two cloves of garlic, a handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.

In a large bowl, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture.

In the four clean mason jars, tightly pack the cucumbers evenly into each jar. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.



Adapted recipe by For the Love of Cooking.net
Original recipe by A Couple Cooks

References

  1. ^ A Couple Cooks (www.acouplecooks.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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