Day 57: Pied Piper Refrigerator Pickles ♥

Pied Pipers on a turkey sandwich class=These are a refrigerator pickle adaptation of my favorite Pied Piper Pickles from a 'canning crusade' three summers ago when in the course of a few weeks, I canned something like 200 jars of 30 different things!

This version keeps in the frig for a week or so versus being canned. The inspiration came from a wonderful Trader Joe's product, frozen grilled peppers. I've been looking for more ways to use them -- they're cheap, convenient, nutritious, oh, and taste great too!

June 1 Taste Report: I've used Pied Pipers in several ways, all good. The favorite so far is as a tomato stand-in on sandwiches, especially since real tomatoes are still several weeks away. Try these:

  • Atop grilled / roasted chicken / turkey sandwiches
  • Chopped, in an omelet
  • Chopped, added to tuna salad
  • Chopped, added to potato salad

    Active time: 15 minutes (6 hands on)
    Time to table: 24 hours
    Makes about 20 slices

    1 cup water
    1 cup tarragon vinegar
    1/2 cup sugar
    1/2 teaspoon celery seed
    1/2 teaspoon mustard seed
    2 cloves garlic, crushed
    1 teaspoon kosher salt

    1 16-ounce package Trader Joe's grilled red & yellow peppers

    Bring all ingredients except peppers to boil in a saucepan. Reduce heat and let simmer about 5 minutes. Place frozen peppers in a glass jar with a lid. Pour hot liquid over the jar. Refrigerate for at least 24 hours.

    Per Slice: 16 Cal (2% from Fat, 7% from Protein, 91% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 4 g Carb; 0 g Fiber; 3 mg Calcium; 0 mg Iron; 121 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

    Alanna Kellogg
    Alanna Kellogg

    A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.