Category Archives: Appetizers

Appetizers, Beverage, Breakfast, Healthy, Less than 5, Snacks, Sneaky Healthy, Vegan, Vegetarian

Smoothie Freezer Bags

August 28, 2016 BudgetEpicurean Leave a comment

Happy 500th Post! Time flies when you’re having fun 😉

Let me describe for you a typical American’s morning. We wake up to the alarm going off, maybe hit “snooze” once or twice or ten times. Realize what time it is, maybe freak out about everything we need to do today. Finally coerce ourselves out of bed (probably with the promise of coffee soon).

We stumble into the kitchen and autopilot the caffeine of choice (hot tea, cocoa, Moutain Dew, but probably coffee. So much coffee). Glance at the clock, think “oh crap I’m gonna be late!” run back to our room, look through closets and drawers trying to find something to wear that is appropriate / cute / in season / matches the weather / doesn’t smell like rotten garbage / still fits.

Finally clothed, we rush to the bathroom. We shave, shower, do our makeup, brush our hair, bonus points for time to blow dry or style it, brush our teeth (hopefully!). Now with negative two minutes to go until we need to leave, we rush out the door, maybe with second coffee in to-go mug in hand, and off to work we go… And don’t even get me started on the ridiculous circus that is a morning when there are children involved!

Where is the breakfast in all this rush?

You know your entire life your mom always said breakfast is the most important meal of the day, and of course she is right. A healthy breakfast helps you wake up, gets your metabolism revved to create and repair cells, pump blood and oxygen, filter out the bad stuff, and move your muscles all day.

It keeps you from getting hangry right around ten or eleven am and making a trip to the vending machine / coffee shop / donuts in the break room and gets you through until lunchtime. It keeps your neurons firing so you can think and be your best all day.

But you just don’t have the time!

I get it. I’ve been there a million times. Drive through bagels, donuts or muffins from heaven when someone has a birthday or there’s a meeting and its catered, a granola bar hidden in a desk drawer. Some days you gotta do what you gotta do.

But there is a better way.

Enter: The Smoothie Freezer Pack!

Oh yes, this thing is a busy persons’ dream. Just pull it out, dump in a blender with some milk or juice, push “go” and walk away for a few minutes. Pour it into a glass or travel mug and you have a real food, super healthy, breakfast of champions with almost no work! It just takes a few moments of prep and a bit of planning ahead. Don’t get scared now, I believe in you.

On a weekend or whenever you grocery shop, just stock up on 5 bananas, 2-5 other fruits you like, and some sort of green (spinach is a good starter, but you can also use kale, swiss chard, beet greens, mustard greens, etc). Then grab some plastic zip top baggies and a knife, and here we go!

Step 1: Cut up all your fruits. You will notice avocados, and that may worry you. But trust me, if you’ve never tried it, avocado is AMAZING in smoothies! And it is a super way to sneak in some healthy fats and a creamy texture that no one will even know is there! It will be our secret 😉

Step 2: In each baggie, add 2-3 types of fruits, one whole banana, and a big ol’ handful of greens. I used avocados, pears, peaches, blueberries, pineapple, spinach, and beet greens. Try different combinations until you find what you like the best.

Step 3: Zip up the baggies, and pop them in the freezer. That’s it! Now all you need to do when you want breakfast in a hurry is take out a bag, pour it into a blender. Then add about 1/2 – 1 cup of liquid of choice, I recommend milk, juice, green tea, or kefir, and blend until smooth.

These smoothie packs can also be a great after-workout refresher, or a snack / treat anytime you want a blast of healthy fruits and veggies. You can add some protein powder or a tablespoon of peanut butter for an extra protein punch. Now go forth and conquor your day!

What is your favorite smoothie mix? Do you have a super quick breakfast you love? Share here!

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Appetizers, Healthy, Less than 5, Main Dishes, Salads, Side dishes, Vegetarian

Caprese Salad

August 14, 2016 BudgetEpicurean Leave a comment

Isn’t it amazing how the simplest of things can tend to be the most delicious? Sometimes we get wrapped up in crazy new flavors, seasonings, toppings, ingredients list as long as your arm. But it truly is quality that makes all the difference. When produce is seasonal, fresh, local, and picked in its prime, there is nothing better. And nothing says “summer” quite like a fresh Caprese salad. Soft, creamy mozzarella cheese, tangy fresh basil, and plump juicy heirloom tomatoes fresh from the vine. OPA!

High-quality cheese is a delight, while 99 cent slices of pasteurized processed cheese like product is hardly worth wasting the calories and preserving your insides. And you can taste the difference between a true fresh pressed, high quality olive oil and a knock off lower quality oil or mixture. It should taste grassy and strong on its own, maybe tickle the back of your throat a little. That is the anti oxidants working. It is worth investing in some! A little bit goes a long way.

Ingredients:

1 large fresh tomato
1 large ball fresh mozarella cheese
Big handful fresh basil leaves
Drizzle of olive oil
Optional: Sea salt to taste

Step 1: Slice the tomato and mozzarella into slices, about 1/4 – 1/2 inch thick. Layer them alternating on a plate with fresh basil leaves. Drizzle olive oil over it all, and sprinkle on some sea salt. That’s it.

You can also make this salad on skewers to serve as an appetizer or snack, or use the tiny mozzarella balls and grape tomatoes for an adorable itty bitty version! These flavors also lend themselves very well to bruschetta or pasta dishes.

What is your favorite summer dish? Do you have other recipes with the Caprese flavors you’d like to share? Comment below!

Appetizers, Healthy, Less than 5, Main Dishes, Side dishes, Vegetarian

Stuffed Squash Flowers

July 31, 2016 BudgetEpicurean Leave a comment

If there’s one thing every gardener knows, it’s to always over-plant zucchini plants. Just kidding. Every gardener reading this just did a facepalm I bet.

Zucchini is notorious for going from a few fan-like leaves to a gigantic jungle of non-stop baseball-bat sized squash within days. The things just can’t stop won’t stop. And every summer, we still seem surprised when we end up with so many of the dang things, we can’t even give them away anymore.

(That won’t stop me from planting it and loving it every year!)

Once you have exhausted all the stir-fried zucchini, zucchini bread, and Zoodles (zucchini noodles), you may stop to wonder, where do these things keep coming from?!

The answer: flowers!

Flowers get pollinated and produce new zucchini. Flowers are also tender and delicious when stuffed and fried. Why not do yourself (and your neighbors) a favor, and eat some before they grow into a 10-pound giant you forgot under a leaf until it got too big and woody to eat?? Also they are just really, really good.

Ingredients:

6-12 zucchini or any squash flower
2-3 tbsp cottage cheese (any kind of cheese)
2-3 tbsp ground beef
1 egg, or 3-4 tbsp milk
1/4 cup bread crumbs
1/4 cup oil (coconut preferably)

Step 1: Rinse the flowers and make sure there are no friends still inside. Not a joke, I picked some flowers and dropped one in shock when it buzzed. A bee flew right out!

Step 2: Gently peel the flowers open, and pick out the stamen. Stuff a tiny bit of beef and cheese inside. To keep these vegetarian, you could use any cooked vegetable or grain combo and forego the meats and cheese.

Step 3: Roll the stuffed flowers in the egg or milk, and then in the breadcrumbs. Completely coat it. Heat the oil just until it start to sizzle, then add the flowers. Fry for 1 minute and flip, fry the other side. Place onto a plate, and then try to let them cool enough to scarf them down!

You could stuff these little guys with any number of things, from rice to quinoa, to shredded carrots or feta. If you want it to be totally vegan, use plain water instead of egg to make the breadcrumbs stick. I made 8, and my husband only got ahold of one of them before I demolished the whole plate! You’re lucky I even got photos…

Have you ever tried stuffed flowers? What do you stuff them with? Let me know below!

Appetizers, Dessert, Dips and Sauces, Less than 5

Pink Fluff

July 17, 2016 BudgetEpicurean Leave a comment

With summer in full swing, there are picnics to attend, pool parties to have, and barbecues and potlucks to create a dish for. This is the time for quick and easy, no-bake, crowd pleasing recipes. It is hot enough outside, you don’t want to turn on the oven. And you only have an hour until you need to show up at someone’s door, dish in hand to share.

I’ve got you covered.

My family has a recipe that’s been around as long as I can remember. It is a part of every summer picnic, get-together, birthday party. Everyone who tries it for the first time loves it, and wants to know the secret. The secret of Pink Fluff.

What is Pink Fluff?

Well, it’s pink, and it’s fluffy. (And ridiculously high in sugar, so use good judgment with portion sizes 😉 ) All you need is 4 ingredients, canned, no need to even drain. Mix well, chill, and get ready for the compliments to roll in.

Ingredients:

1 can crushed pineapple
1 can cherry pie filling
1 can sweetened condensed milk
1 tub cool whip

Step 1: In a large bowl, mix all four ingredients, and refrigerate. Don’t worry about draining the pineapple, just pour it all in. The cherry pie filling is what gives Pink Fluff its lovely color, or you could boost it with a few drops of food coloring or fruit juice.

This stuff is addictive, it is tasty on its own right out of the bowl with a spoon, or it is also a great fruit dip. Mix in some bananas, chopped strawberries, fresh cherries, or grapes. Slice up some apples or oranges and use them to dip. Keep this recipe in your back pocket, and you will never be unprepared for a picnic again! Enjoy.

Appetizers, Finances, Healthy, Informative, Less than 5, Uncategorized, Vegan, Vegetarian

Homemade Pickled Ginger

April 17, 2016 BudgetEpicurean 4 Comments

If you’re a sushi fan like me, you are familiar with the paper-thin, spicy yet sweet pickled ginger sushi usually comes with. If you want an authentic at-home sushi experience (you can even try making your own! It’s probably easier than you think), you could buy it in a jar. Or, for far less, you can make it yourself!

Ginger is a unique and strong flavor that is unmistakable and irreplaceable. Ginger is delicious in ale, beer, tea, stir fry… you get the picture. A few thin slices added to steamed veggies takes dinner from “meh” to “did you get this from a restaurant?”

A few slivers of ginger elevates a cup of plain green tea to something decadent and exotic. A few pieces of root or some ginger juice in soup adds layers of flavor and depth. And in good times and bad, ginger ale soothes and refreshes.

Not only does ginger taste delicious, it is also known to have hosts of health promoting effects on the body. From head to toe, ginger has seemingly magical properties to aid and ease all kinds of complaints.

From ancient times to modern homeopaths, midwives and housewives, ginger in fresh, powdered, or pill form is useful for many health purposes. Here are just a few:

The Benefits of Ginger

Anti-Nausea: Ginger is a known remedy for motion sickness, morning sickness, and any other sickness which makes you feel like you need a trash can, stat.
Cold & Flu Prevention: When you or a loved one starts to feel a little under the weather, some nice ginger tea may be just what the doctor ordered. Or at least, just the thing to keep you from needing to go to the doctor. This may also help with allergies!
Reduces Inflammation: Ginger is a known anti-inflammatory, and some studies show it may even be just as effective as NSAIDs (non-steroidal anti-inflammatory drugs) like aspirin & ibuprofen.
Strengthens Immunity: Ginger helps to stimulate your body’s immune system, to build up new cells and make you more able to resist microscopic invaders on a day to day basis. It also decreases bacterial infections in the stomach.
Prevents Cancer: Studies have shown that chemicals present in ginger help inhibit the growth of human colorectal cancer cells. It also induces cell death in ovarian cancer cells. Who knows what else this powerful plant can do!
Stimulates Appetite: If you haven’t been feeling hungry, try a piece of ginger 10-30 minutes before a meal. Ginger can help stimulate appetite and get your digestive juices flowing.
Assists Digestion/Absorption: Ginger has many healing properties all along the digestive tract, from stimulating digestive juices in the mouth, to the stomach, to the intestines. Ginger with a meal or in tea helps you get the most out of the nutrients in the foods.

The best news of all is that it is super easy to make your own pickled ginger and have it around all the time! Ginger keeps well in the refrigerator for a week or more, and even longer in the freezer. But if you pickle the ginger, you can store it for months in the fridge.

All you need is a nice big chunk of ginger root, some vinegar (rice vinegar is best, but honestly you can use just about any kind), and sugar. A tiny dash of salt helps too.

This recipe makes about one pint jar worth, feel free to multiply it for larger batches, or halve it for just a single meal’s worth.

Ingredients:

1 large fresh ginger root (about 8 oz)
1 cup vinegar (rice wine or apple cider are best)
1/2 – 3/4 cups white sugar
1 – 2 tsp sea salt
1/4 – 1/2 cup water to fill jar

Step 1: Peel the ginger using a sharp knife, butter knife, or a table spoon. (Honest, it works!) Using a mandoline or very sharp knife, slice the ginger as thinly as possible.

My mandoline, even on the thinnest setting, still sliced these super thick, so I won’t be eating these slices alone. Most likely they will get diced into stir fry or a strip or two tossed into a cup of tea.

Step 2: Pour the vinegar, sugar, salt, and water into a sauce pan and bring to a boil. Place the slices into a glass container (such as a canning jar, or clean pasta jar) and pour the hot liquid over, using a funnel if needed. Cap it tight, and let cool overnight.

And that’s all there is to it! Put the jar in the refrigerator, and let it sit for at least 2 hours, but the longer it sits the more pickled it will become. It also may turn pink over time, due to the enzymes in the ginger, this is nothing to be concerned about. Use more or less sugar and salt to your tastes, or experiment with the types of vinegar.

Let me know in what recipes you use your ginger!

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SOURCES

Appetizers, Comfort food, Fish, Healthy, Main Dishes

Salmon Latkes

December 13, 2015 BudgetEpicurean 1 Comment

Latkes, the Yiddish word for potato pancakes, have a long history in Jewish tradition. According to history, the tradition is more about the oil used to fry the cakes than the potato pancakes themselves. The Maccabees freed the holiest Temple in Jerusalem from the takeover of King Antiochus. After ridding the temple of all idols, they lit the menorah with a little purified olive oil. It seemed there was enough to last only one day.

But then, a miracle happened. The lamp burned for eight days and nights. Just long enough to press fresh oil.

And thus, olive oil is a sacred tradition during Hannukah, the eight days and nights celebrated in 2015 from Sunday December 6 – Monday December 14. Any food fried in oil can be commemorative of the Miracle of the Oil, in fact donuts are a very popular Hannukah food, as are matzoh and other kinds of fritters.

This recipe takes the classic potato latke and adds in canned salmon for a protein-filled, full meal on its own. They can be served alone, or atop a bed of lettuce, or covered in applesauce, salsa, relish, or any other condiments you like. Feel free to experiment, there are no rules saying you have to use potatoes and potatoes only.

Grate in some onion, carrots, or beets. Try regular flour, chickpea flour, matzoh, or breadcrumbs as the binding agent. Fry them in olive oil, coconut, or even bake them in the oven. But no matter what you do, do make sure to use a high quality oil, share with your loved ones, and be thankful for all you have!

Ingredients:

1 cup mashed potatoes
2 can salmon, drained
2 eggs
1/2 – 1 cup breadcrumbs
1 tsp Italian seasoning
1 1/2 tsp garlic salt
2 tbsp olive oil

Step 1: Either make mashed potatoes from scratch, use leftover mashed potatoes from a previous meal, or use boxed/instant potatoes to make approximately 1 cup cooked. Open the canned salmon and drain.

Step 2: Mix the potatoes, salmon, eggs, and seasonings in a bowl. Add breadcrumbs until the mixture is moist but able to stick together. Form into patties, this should make about 4-8 depending on thickness and size.

Step 3: Add 2 tbsp oil to a frying pan and heat to medium. Add the patties, working in batches if you made more than will fit. Leave some room between each latke so they can heat and cook evenly.

Step 4: Fry about 4-6 minutes, then flip. Each side should get a nice golden brown color. Remove to a paper-towel-lined plate to drain off any excess oil.

Top however you would like and serve! I covered mine in sriracha and homemade green tomato salsa and it was positively delicious.

Appetizers, Dips and Sauces, Healthy, Holidays, Vegetarian

Christmas Tree Appetizer Tray

December 6, 2015 BudgetEpicurean Leave a comment

With the holiday season come holiday parties. From friends to family reunions, cocktail hours and work gatherings, the holidays are rife with opportunity to eat things we normally wouldn’t, shouldn’t, and far more of them. You could choose to just eat yourself into a coma every week and deal with the consequences later. You could live a puritanical existence for the next few weeks, exercising iron will over all sweets and tasty delights. Or…

You could choose better options. You could nudge family, friends, and co-workers in a healthier direction. You could provide healthy yet delicious treats, so you know you will always have something healthful to enjoy at any get-together.

I know which option I choose each year.

Would you like to know the answer to one of life’s biggest questions? How can you be both happy and healthy all the time? The key to health and happiness, is moderation. Go ahead and indulge in the things that truly bring you joy, like the cookies you look forward to all year, spiral-sliced holiday ham, or your aunt’s amazing casserole. But know that means you must cut back in other areas. Don’t have every appetizer offered, three cups of eggnog, seconds and thirds at dinner, followed by an entire angel food cake roll.

And by bringing healthier options to any party or gathering, you virtually guarantee yourself at least one option that will be “safe” and you can indulge as much as you like. You are also giving everyone else at the party a healthy option they may not have considered previously.

This is an appetizer tray my mother had made for a party last year. You will notice that it not only looks very appealing, with its holiday themed tree shape, but it also has a whole cornucopia of options from broccoli to cheeses, to olives and grape tomatoes. This would be awesome to serve with a healthful dip on the side such as Black Bean Hummus, Lean Green Guacamole, or Radish, Onion & Herb cream cheese dip.

How to create an appetizer tree:

1 large head broccoli
1 can black olives
1 small jar green olives
Assorted cheese cubes
1 pint cherry tomatoes
Handful of pretzel sticks
Any other dipping veggies, cut into cubes or sticks

Step 1: Dice all your veggies into bite size pieces, and cube the cheeses. Drain the olives.

Step 2: In a large pan or on a serving platter, arrange the cheese and vegetables in layers, including at least 2 large layers of broccoli for the green color. Finish with a handful of pretzels on the bottom for the tree trunk.

You could get very creative with this, for example by including “ornaments” on the tree by using different colors of vegetables or fruits, or making different shapes. You could use cauliflower, red bell peppers and tomatoes to create a santa hat shape, or other types of finger foods arranged to look like wrapped gifts. Let your imagination run wild, and watch as the crowd gobbles up healthy nibbles happily!

Appetizers, Dips and Sauces, Holidays, Side dishes, Sneaky Healthy

Spider Web Taco Dip

October 25, 2015 BudgetEpicurean Leave a comment

This dip is super easy, it takes less than 30 minutes to put together! And with just a little bit of creativity, it turns into a perfect Halloween party appetizer, sure to please all your spook-loving guests.

Ingredients:

1 can refried beans
1 block cream cheese
2 tbsp taco seasoning
1 cup salsa
1 large head romaine or 1 cup spinach
1/4 cup shredded cheese
4-6 tbsp sour cream
1/2 can olives
1 zip-lock baggie

Step 1: Mix the refried beans and the taco seasoning together. In a casserole dish, spread the refried beans into a thin layer with a spoon. Bring the cream cheese to room temperature, or heat briefly in the microwave, until you can spread it on top of the bean layer.

Step 2: Spread the salsa over the cream cheese layer. Shred the lettuce or spinach, and layer that on top. Then add the shredded cheese. Spoon the sour cream into the zip lock baggie. Use scissors to snip off a corner, and pipe a spider web on top. Scatter black olives around.

To make olive spiders: Take 2 olives and slice in half, then into thin slivers. These will be the feet. Take another olive and cut in half. This is the head. Lay one olive on its side, then the half-olive just next to it. Add 4 thin slices on each side for legs, and your creepy-crawly treat is party-ready!
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Happy Halloween!

Appetizers, Healthy, Less than 5, Main Dishes, Vegetarian

Eggplant Parmesan

October 4, 2015 BudgetEpicurean Leave a comment

Ah, gardening debates. Every gardener most likely has very strong optionions on which heirloom tomato variety is tastiest, easiest to grow, produces the most. Which plants grow best together, which can help attract pollinators or repel pests. Who has the hottest pepper, the most productive beans, the biggest gourds. A question I chose to tackle this summer:

Which is better, purple or white eggplant?

Having never heard of white eggplant before now, this is a question entirely new to me. But as it turns out, eggplants used to come in only white, which is how they got their name. The small, white fruits growing on the vines looked like eggs hanging down. It is only recently that the purple cultivars became much more popular and well-known, such that when you think of eggplant you likely only think of the purple kind.

To decide the answer to this question, I decided to make some eggplant parmesan. This is a dish which many of my relatives have long loved, but I turned up my nose at the very thought. As I’ve grown older and my taste buds expanded, I decided to give this classic another try.

Everything tastes better to me when I’ve made it myself. And if it isn’t half bad, then I’ll give restaurant versions a second shot as well.

Ingredients:

1 purple eggplant
1 white eggplant
2 eggs, beaten
1 cup flour
1 cup breadcrumbs or crushed crackers
Olive or vegetable oil for frying

Step 1: Rinse the eggplants and cut off the spiny stem and bottom parts. If you like, peel the white eggplant. I did not. Cut into 1/2-inch thick slices. (I also saved the seeds. Cause that’s how I roll.)

Step 2: Dip the slices into flour and coat on all sides. Then dip into the egg, and again coat all sides. Finally roll it in the breadcrumbs or crackers. Place enough oil in a frying pan to coat the bottom and heat to about medium.

Step 3: Place the slices in the oil, and fry about 5-7 minutes on both sides. You want a nice crispy coat and a fully cooked interior without burning the outsides. Put on a plate to cool.

To go with the eggplant, I made some pasta and used my homemade pasta sauce I canned. I added a tbsp of turmeric to the sauce for additional antioxidant effects and nutrition. Hence the vibrant yellow color.

This was super tasty, and both the fiancée and our guest said it was the best eggplant parm they’ve had.

As for which is best? Turns out they were both delicious!

[amd-zlrecipe-recipe:45]

Do you have an opinion on white versus purple eggplant? Is there an eggplant recipe you’d love to share? Tell us more in the comments!

Appetizers, Finances, Healthy, Informative, Less than 5, Side dishes, Vegan, Vegetarian

How to Make Oven-Dried Tomatoes

October 1, 2015 BudgetEpicurean 2 Comments

Since between my own backyard garden and my generous neighbor who has a football-field-sized garden I still had a bumper crop of tomatoes, even after canning oodles of quarts and pints of sauce and tomato broth and salsa, I decided to try my hand at oven-dried tomatoes packed in olive oil.

Dried tomatoes in olive oil are delicious little flavor bombs to add to garlic bread for a simple bruschetta, toss into salads or pasta, or top a pizza. The oil itself can also be used in salad dressings or anywhere tomato-flavored infused oil would be tasty. Very popular in the Mediterranean region such as Greece and Italy, this preservation method has been around for a very long time, and I had bags of romas just begging to be bathed in high quality oil that was on sale.

But a jar can be quite pricey, up to $10 in the supermarket. It is far cheaper to can your own! You must invest in the jars and good-quality oil, but it is worth it for the superior taste and nutrition of using local tomatoes, and you can re-use jars forever.

All you need is some wire racks, an oven, and some time. If you have the oven on anyways, to make a roast or cookies, or perhaps to heat the house in the chill of autumn, this is the perfect project. This oven heat is conducive to drying many things, so you could also make a platter of dried apples or sweet potato chips at the same time.

There is some debate over the safety of dried tomatoes and botulism risk. It is possible that small droplets of water may stay inside the tomato and provide a medium for botulism or bacterium to grow. Obviously read up on facts and use your own best judgment when deciding whether to refrigerate, process, freeze, or store at room temperature. This article is not advice, just what I chose to do in my own kitchen with my own produce.

Ingredients:

40-50 tomatoes, Roma are the best for drying
2 wire racks (cookie sheets work too, you’ll just have to flip them halfway to make sure they dry on all sides)
2-3 cups extra virgin olive oil
1-3 canning jars, lids, & rings

Step 1: Cut the tops & cores out of the tomatoes, slice them in half, and push out as many seeds as you can with your fingers or a knife. Save the seeds for planting, drink them, use in a soup, or compost.

Step 2: Place the tomato halves on a wire rack or baking sheet, cut side up, and put into the oven at 200 degrees. Crack the door open if you don’t mind the heat to allow more air circulation. Let them dry for 1 hour, then flip them if using baking sheets and check the dryness levels.

Step 3: Take the completely dry tomatoes and begin packing them into sterile mason jars. The tomatoes are ready if they are rubbery with absolutely no water when squeezed, but you don’t want them so dry they are crunchy with no give. If you choose to use a vinegar dip, use tongs to dip each tomato prior to placing in a sterilized jar.

Step 4: Pour in olive oil to cover the tomatoes. Make sure they are completely covered. If you feel okay with it, you can now store your tomatoes this way in a dark cabinet, or in the refrigerator.

You may also choose to water-bath or pressure can your jars at this point. Totally up to you.

These little jars will store for about 2 weeks in the refrigerator, and potentially up to a year in the cupboard if processed. They make lovely presents, if you can bring yourself to part with them. I recommend putting them somewhere easily accessible as you are likely to want to use them all up within days.

For ideas on how to use these, start here:

Budget Epicurean

Category Archives: Appetizers

Smoothie Freezer Bags

Caprese Salad

Stuffed Squash Flowers

Pink Fluff

Homemade Pickled Ginger

The Benefits of Ginger

Salmon Latkes

Christmas Tree Appetizer Tray

Spider Web Taco Dip

Eggplant Parmesan

How to Make Oven-Dried Tomatoes

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