Archives for category: salt and vinegar

Our garden veggies are finally starting to grow – hurrah! Here are some sweet banana peppers that grew in some of my container pots.

Use garden banana peppers in an easy delicious jarred pickled recipe - perfect for salads, nachos, sandwiches, and  more.

I love eating the jarred, pickled kind for tons of different stuff especially sandwiches, nachos, and salads. So I decided to try my own, using a recipe I adapted from This is what I ended up with (I halved the recipe below since I used just a few peppers in a 8 oz jelly jar)…

Easy Refrigerated Pickled Banana Peppers - fresh from the garden. Simple easy ingredients, keeps in fridge for 3 mos. No canning needed!

Easy Refrigerator Banana Peppers (lasts for up to 3 months in the fridge).


  • 2 mason jars (approx 1 qt. ea.)
  • 1 lb. banana peppers (or enough to fill the jars)
  • 2 cloves minced garlic
  • 3 c. white vinegar
  • 2 c. water
  • 2 Tbs. Kosher salt
  • 1 Tbs. sugar


  • Slice banana peppers into rings. Remove ribs and seeds (I left a few seeds in).
  • Fill each jar full of banana peppers. Add 1 clove of minced garlic to each jar.
  • Make a brine: in a small saucepan, mix the vinegar, water, salt, and sugar. Heat and stir until the completely dissolved. There is no need to bring to a full boil,  just enough to dissolve the sugar and salt. Cool the brine completely.
  • When cooled, fill each jar with pickling brine, seal, and store in the refrigerator.
  • Let the peppers sit and “pickle” for at least 24 hrs before eating.

Garden Banana Peppers - cut into rings, throw in a jar with some garlic, vinegar, water, sugar, and salt. Keeps in fridge for up to 3 mos.

Easy Pickled Banana Peppers - no canning needed, just put in a jar with a few simple ingredients and store in the fridge for up to 3 mos.

Refrigerated banana pepper rings - just throw in a jar with some simple ingredients and keep in the fridge for up to 3 mos!

Fresh from the garden pickled banana peppers. Just slice and throw in a jar with some garlic, vinegar, water, sugar, and salt. Keeps in fridge for up to 3 mos.

Nachos with pizza sauce, mozzarella cheese, and deliciously topped with pickled banana peppers fresh from the garden.

Here are some of my other recipes to check out if you liked this one:

Salt & Vinegar Cucumbers with Fresh Dill

Wasabi Sesame Soy Cucumber Salad

Banana Peppers on a Pork Chop-Topped Salad

Chocolate Zucchini Bread

Loaded Baked Potato Soup

Spinach & Feta Stuffed Portabellos

Fresh & Easy Guacamole

Fresh Mozzarella, Tomato & Basil Salad

Delicious Lemon Feta ‘Shroom-Fest

I used some pickling cucumbers that we bought from a local produce stand, and some fresh dill from our garden to make a salt & vinegar cucumber salad. It has only four ingredients but lots of flavor.

The entire batch is only 4 Weight Watchers Plus points!

I think this is a good alternative to salt & vinegar chips since it has the tanginess of salt & vinegar and the crunch of the cucumbers, but hardly any fat.

salt and vinegar cucumbers with fresh dill. only 4 ingredients AND only 4 WW+ points.


  • 2 cucumbers, washed & sliced (I used 8 pickling cucumbers since they are smaller)
  • 1/3 c. white vinegar
  • 1/3 c. water
  • 1 Tbs. Kosher salt
  • 1 tsp. sugar
  • 1/2 Tbs. fresh dillweed


In a medium-sized bowl, mix together vinegar, water, salt and sugar. Add cucumber slices, then top with dill, and stir gently to combine. Refrigerate for a few hours until chilled.

Recipe makes 1 serving. Estimated Nutrition Per Serving:

Calories 142.3

Total Fat 0.8 g

Carbohydrate 32.8 g

Dietary Fiber 4.8 g

Protein 4.2 g

UPDATE: I made this recipe using English cucumbers and instead of slicing them into coin shapes, I used a GEFU Spirelli spiral cutter tool. Here’s what it looked like…

Salt and Vinegar Cucumber Salad - spiral cut with the GEFU Spirelli


Gefu spiral cutter - English Cucumber for a salt and vinegar salad recipe {}

little helper :) picking fresh dill for the cucumber recipe

little helper 🙂 picking fresh dill for the cucumber recipe

Here’s a batch I mixed up then put in jelly jars to keep in the fridge:

Salt and Vinegar Cumbers - mix up and keep in a jar in the fridge. Can also add dill.

wasabi sesame soy cucumber salad

One of my favorite combinations is salt & vinegar. Salt & vinegar chips, salt & vinegar potatoes, and salt & vinegar cucumbers, just to name a few. Last year we grew tons of cucumbers in the garden and I probably ‘pickled’ my insides by eating so many fresh cucumbers marinated in vinegar and kosher salt.

Now, just in time for vegetable garden planting season, I have another favorite cucumber recipe that includes the delicious spice of wasabi and the flavor of soy sauce, all soaked in rice vinegar, and topped with toasted sesame seeds (adapted from

5-17-2013 (2)

Best of all, the whole batch has less than 190 calories, and less than 10 grams of fat.

The entire Serving is just 5 Weight Watchers Plus Points!

Also, here’s a great addition to your pantry: Amazon has an 64-ounce container of Kikoman soy sauce for only $14! It lasts basically forever and is great for stir fry recipes, rice, marinades, etc. Also if you have Amazon’s Prime there’s free two-day shipping. Awww yeah!


  • Cucumbers: until ours are ready in the garden, I used 6 mini seedless store-bought.
  • 1 tsp kosher salt
  • 2 Tbs sesame seeds
  • 1 Tbs rice vinegar
  • 2 tsp wasabi sauce
  • 1 tsp sugar
  • ¼ tsp soy sauce


Peel cucumbers (I remove part of the skin, and leave part on, so it looks like stripes) and cut into thin slices.

Place cucumber slices in a colander and sprinkle with salt. Leave for about 15 minutes so the extra moisture drains out, and while waiting, toast the sesame seeds in a dry skillet over medium heat, stirring occasionally, approximately 5 minutes or until browned.

In a bowl, mix together vinegar, wasabi, sugar, and soy sauce. Add the cucumbers and stir until combined. Refrigerate and serve chilled. Garnish with sesame seeds.

wasabi sesame soy cucumber salad

wasabi sesame soy cucumber salad

wasabi sesame soy cucumber salad

Recipe Makes 1 Serving

Estimated Nutrition Facts for 1 Serving

  • Calories 188.4
  • Total Fat 9.3 g
  • Cholesterol 0.0 mg
  • Total Carbohydrate 23.7 g
  • Dietary Fiber 3.8 g
  • Sugars 17.6 g
  • Protein 4.7 g


I love salt & vinegar potato chips, so I made this Martha Stewart recipe for Easter Dinner 2011. They were SO yummy.

You can make these ahead of time. Boil & smash them, cover & refrigerate overnight, then finish in the oven the next day.

1 1/2 lbs small round or fingerling potatoes
Coarse salt
2 Tbs extra-virgin olive oil
1/4 c. malt vinegar

In a medium pot bring potatoes to a boil in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes, then drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

Preheat oven to 450F. Brush a rimmed baking sheet with 1 Tbs oil. Place potatoes on sheet and brush tops with 1 Tbs oil. Bake until crisp and golden, 35 mins, flipping them halfway through. Remove from oven, toss with vinegar & season with salt.

Easter 2011