Tag Archives: garlic

Spicy Garlic Refrigerator Pickles

I also made these easy pickles today. http://thesavoryspoonful.com/?p=651  Will post in a couple days how the taste, but I’m  guessing from the look and smell they are going to be EXCELLENT!

On a side note, I am a much better cook, than photographer or pickle packer…haha.

INGREDIENTS

3-4 Pickling Cucumbers sliced in half or quartered
5 Fresh Dill Sprigs
3-4 Clove Garlic crushed
1/2 Cup Distilled White Vinegar
1 1/4 Cup Water
1 Tbs Salt
1/2 Tsp Sugar
1/2 Tsp Dill Seed
1/2 Tsp Mustard Seed
1/2 Tsp Coriander Seed
1/2 Tsp Hot Pepper Flakes
1/2 Tsp Celery Seed
1 Tsp Peppercorns
1 Quart Canning Jar
DIRECTIONS

Mix water, vinegar, salt and sugar together in a pourable container until salt and sugar are dissolved. Arrange Dill sprigs and cucumbers in 1 quart canning jar, then drop in garlic cloves, sprinkle spices into jar, add liquid the water and vinegar mixture until jar is filled to rim. Put the lid on the jar and give it all a good shake. Refrigerate. Give it a taste test after 24 hours. If there are any left after 48 hours give them another taste, they will continue to pickle as they lay in waiting in the frig.

NOTE

These pickles should be safe in the refrigerator for up to a month. If you  dont eat them all in the first day!

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Cajun Chicken and Shrimp (Crockpot Recipe)

This cooler morning weather is making me hungry for comfort foods. I’m trying to stick to a lower carb, lower fat diet, so most of my “comfort” foods don’t really fit in and I have a really busy day ahead.  Crock pot recipe it is. I came up with this recipe a long time ago and it has been one of my all time favorites ever since. I love coming home to a meal all ready to go!  I will post a pic for it tonight.

2 lbs. boneless, skinless chicken thighs (you can use any chicken you like, we just prefer dark meat)

1 Bell pepper, diced

1 Large onion, diced

2 cans, fire roasted tomatoes (stewed tomatoes would work fine too)

2 Tbsp. minced garlic

1 1/2 Tbsp. sugar

2 tsp. chili powder

1/2 tsp thyme

1/2 tsp. oregano

1 tsp. salt

1 tsp. pepper

1/2 tsp. basil

2 bay leaves

1 tsp. paprika

1 tsp. red pepper flakes

1 1/2 lb. shrimp (shelled and deveined)

1 Tbsp. lemon juice

1 Tbsp. Franks Hot Sauce

3 Cups hot cooked rice

Put chicken thighs in bottom of crock pot. Mix all other ingredients together (except last 4) and pour over chicken thighs. Cook on low 8-10 hours. In the last hour of cooking add shrimp, lemon juice, and hot sauce. Serve over cooked rice. Great with crusty French bread.

Note: If you don’t have all the spices on hand, I have used premixed Cajun seasoning before and it is just as good!

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