Archives for category: vingegar

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

Here’s one more recipe to add to my recent noodle collection:

Sesame Noodles, which I adapted from

Awesome Sesame Noodles - great meatless option, or add chicken or shrimp. Also increase siracha for more spiciness if you want.


  • 1 lb. thin spaghetti
  • 1 Tbsp. canola oil
  • 2 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice or balsamic vinegar
  • 1 1/2 Tbsp. honey
  • Tiny squirt of siracha
  • Optional toppings: additional siracha (for spiciness), toasted sesame seeds, chopped peanuts, sliced green onions, cooked chicken, cooked shrimp, etc.


  • Cook pasta according to the package directions, then drain.
  • While pasta boils, in a large skillet heat oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and sriracha.
  • Toss pasta into a hot skillet with a bit of sesame and/or canola oil, stirring for a few minutes, until the noodles start to brown. Set aside to cool before tossing with the dressing.
  • Add to the bowl of dressing along with the any veggies or meat or other toppings (if using) and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. Served chilled or at room temperature.

Other recent noodle recipes I’ve tried…

Creamy Lemon Spinach Pasta

Spicy Thai Noodles

Looking for a lower carb option? Here’s an un-noodle “zoodle” recipe I made with zuchhini ribbons!

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 have always hated cleaning the microwave. It’s so gross trying to scrub off crumbs and splatters.

I tried a cleaning tip I saw on Pinterest and it’s the only way I clean our microwave now.

Here’s what you do:

  • Combine 1 c. vinegar and 1 c. hot water in a microwave-safe glass bowl. Make sure bowl is big enough for the water when it starts boiling.
  • Microwave for 10 minutes, then keep the microwave door closed for approximately 5 minutes. Remove bowl with pot holders because it will be boiling hot.
  • Since the water/vinegar mix steam cleaned, all you have to do is wipe with a damp rag (I wear dishwashing gloves too).

Note: This does make the kitchen smell vinegar-y (or as our son said “It smells like Easter Eggs in here”) but the vinegar smell doesn’t last for long and I don’t even mind because it’s so easy to wipe all that nasty gunk off.

microwave cleaning

UPDATE: I also ditched the Jet Dry, and use vinegar as a dishwasher rinse-aid. No harsh chemicals!