Appetizers And Snacks Recipes

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Pickle Rolls Ready Time: 10 Min "This is a HIT when served at parties and potlucks, and it is soooo easy to make!"

Pickle Rollups Ready Time: 10 Min "A quick finger food that everybody loves, and you can vary the meat according to your taste. My friends like salami or corned beef best."

Pickled Asparagus Ready Time: "Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!"

Pickled Asparagus Ready Time: 1 Hr 5 Min "These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of The Dalles, Oregon shares her easy recipe."

Pickled Asparagus II Ready Time: 15 Min "Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant."

Pickled Beets Ready Time: 50 Min "This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!"

Pickled Cheese Ready Time: 1 Day 20 Min "A delightful recipe for pickled feta cheese. Easy to make, and adjust to fit almost any container. Makes a great hostess gift."

Pickled Corn on the Cob Ready Time: 30 Min "Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible."

Pickled Eggs Ready Time: 20 Min "This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!"

Pickled Eggs II Ready Time: 7 Days 23 Hrs 40 Min "I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine."