Homemade Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!

Use your Strawberry jam to top your homemade Keto Ice Cream or Stuffed French Toast.  The fresh strawberry flavor will really liven up anything you slather it on!

Strawberry freezer jam in a glass jar.

Homemade Strawberry Freezer Jam

I love strawberries! The hubs knows me well, and brought home a box of real North Carolina Strawberries. So, what do I do? Make strawberry jam of course! It was easy.  We got the recipe off a Pectin box and in less than 30 minutes we had sweet, delicious strawberry jam!

This is the best jam and this recipe made enough for me to fill five 8 ounce containers.  In just a few minutes I made plenty of jam to last my family an entire year!  The fresh ripe fruit keep their great color and bring summer to life in your kitchen no matter what season you are in.  This is a must try recipe that your family will love!

What you need to Make Strawberry Jam:

Only 5 simple ingredients to make the most amazing strawberry jam ever.  The sugar brings out the natural flavor of the fresh strawberries and the pectin will bind with the sugar to make a gel.  The diced strawberries and sweet gel are indescribably good together and you will be loading this jam on everything you make!

  • Ripe strawberries: Wash, remove stems, then crush.
  • Sugar: Adds sweetness and pulls out juice from strawberries.
  • Fruit pectin: I use Sure Jell; I don’t even think I’ve seen a different brand.
  • Water: To thin out the jam a bit.
  • Freezer-safe containers: 8 oz containers are the perfect size.

How to Make Homemade Jam:

Jam is something we all have in our freezers or refrigerator at all times.  So why not learn how to make it from scratch? Here are the simple steps to making the best jam you have ever tasted!

  1. Prepare containers: Wash and dry the freezer-safe containers then set aside.
  2. Mash Strawberries: With a potato masher or in a food processor, mash the berries, leaving some chunks then measure out 2 c. of the berries into a large bowl.
  3. Add sugar: Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
  4. Boil Pectin then combine with strawberries: While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  5. Store finished jam: Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.

The process of blending strawberry freezer jam.

Tips for the BEST Homemade Strawberry Jam:

It is so easy to make this family favorite jam.  You will reap the benefits of the prep time for months and months!  Here are few extra tips and variations to use when making this sticky-sweet jam!

  • Pro tip: Don’t over mash strawberries because you want to keep the jam nice and chunky.
  • How to use homemade jam: Spread on toast, ice cream, milkshakes, as a fresh filling in thumbprint cookies, or in a crumb cake.
  • Variations: Swap out strawberries for blueberries, raspberries or peaches for other great jam flavors.
  • Shortcut: Use frozen fruit as a substitute for fresh fruit in this recipe. Just thaw to room temperature then follow recipe directions.
  • Storage: This jam will last in the freezer for up to a year. Once thawed it will last no more than one month in the refrigerator.  That is, if you don’t devour it all before then!

Upclose photo of the strawberry jam in a glass jar.

More Strawberry Jam Recipes:

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Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!
Course Appetizer, jam, Jelly
Cuisine American
Keyword freezer jam, homemade strawberry jam, strawberry freezer jam
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 8 ounce jars
Calories 680kcal
Author Alyssa Rivers

Ingredients

  • 1 quart 2 cups crushed ripe strawberries, washed and stemmed
  • 4 cup sugar
  • 1 package fruit pectin I use Sure Jell; I don’t even think I’ve seen a different brand
  • 3/4 cup water
  • 8- ounce freezer-safe containers

Instructions

  • Wash and dry the freezer-safe containers and set aside.
  • With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 cup of berries into a large bowl. Stir in exactly 4 cup sugar and allow to stand for 10 minutes.
  • While the berries and sugar are co-mingling, whisk the pectin into 3/4 cup water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  • Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5, 8-oz. containers.

Video

Notes

Updated on August 8, 2020
Originally Posted on May 26, 2012

Nutrition

Calories: 680kcal | Carbohydrates: 175g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 290mg | Fiber: 4g | Sugar: 169g | Vitamin A: 23IU | Vitamin C: 111mg | Calcium: 30mg | Iron: 1mg

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.
Mac and cheese cups stacked on a plate.

Mac and Cheese Cups

Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

Ingredients in Macaroni and Cheese Cups:

Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

  • Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
  • Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
  • Egg: Beaten egg holds each cup together.
  • Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
  • Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
  • Milk: Makes the cheese sauce creamy.
  • Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
  • Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
  • Salt: To taste!

How to Make Baked Macaroni Cups:

This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

  1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
  2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
  3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
  4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
  5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.
Steps to make mac and cheese cups.

Variations of Muffin Cups:

The best part about these mac and cheese cups is how versatile they are.  They are easy to adapt which creates unique treats that are custom to your family!

  • Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
  • Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
  • Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.
Finished mac and cheese cups in a muffin tray.

Storing Cheese Cups:

Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

Close up on a mac and cheese muffin.

More Macaroni and Cheese Recipes:

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Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Servings 15 Mac and Cheese Cups
Calories 105kcal
Author Alyssa Rivers

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg beaten
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup milk
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
  • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
  • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Notes

Updated on August 6, 2020
Originally Posted on August 11, 2012

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

 

Sesame Ginger Snap Peas (quick side dish)

Crisp, crunchy, bright green, and oh-so-yummy, snap peas are jam-packed with flavor and super fast to make!

Sugar snap peas are perfect from the farmers market but they’re a great choice to buy at the grocery all year long too! They’re fresh and crisp great cooked or raw!

snap peas garnished with sesame seeds in a bowl with a fork and spoon

Sugar Snap Peas vs. Snow Peas

We love to eat sugar snap peas as a snack right out of the garden but they’re great in stir-fry recipes or even salads.

Snap peas should not be confused with snow peas!

Snow pea pods are flatter and snap pea pods are more rounded. Snap peas are definitely jucier with larger peas inside and they’re a bit sweeter.

You can eat the entire pod (and peas) of both varieties and either variety can be used interchangeably in most recipes.

snap peas, garlic, ginger and seasonings on a wood cutting board

How to Cook Snap Peas

The bold flavors of garlic & ginger are mixed with soy sauce and sesame seeds to create the sauce for this dish!

  1. Saute garlic and ginger in olive oil (per recipe below).
  2. Add snap peas and soy sauce. Cook until tender (about 5 min).
  3. Add in sesame oil, garnish with sesame seeds and serve.

Additions: Add in some chopped canned water chestnuts, toasted crushed peanuts, or a dash of red pepper flakes!

snap peas with soy and garlic in a frying pan

Serve With…

This easy recipe has some bold flavors and it pairs well with simple dishes like baked chicken breasts or grilled salmon. We love to serve them with a side of white or brown rice too.

Easy Veggie Sides

Did you love these Sesame Garlic Snap Peas? Be sure to leave a comment and a rating below! 

snap peas garnished with sesame seeds in a bowl with a fork and spoon

Sesame Garlic Snap Peas

These Snap Peas are the perfect side for any meal and the best part is it only takes about 10 minutes to make!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 82
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 teaspoon ginger fresh, shredded
  • 3 cups snap peas
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds
  • ½ teaspoon sesame oil

Instructions

  • Heat olive oil in a pan over medium heat. Add garlic and ginger and cook just until fragrant, about 1 minute.
  • Add in snap peas and soy sauce. Cook 4-6 minutes, stirring occasionally until snap peas are tender crisp. Remove from heat and toss with sesame seeds and sesame oil.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. 
Reheat in a frying pan on medium heat until warmed through. 

Nutrition

Calories: 82 | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 2mg
snap peas with soy and garlic with writing on top
close up of snap peas with soy and garlic shown with a title
snap peas with soy and garlic shown with a title

Perfect Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It’s the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!

If your garden is overflowing with fresh zucchini try some of my other quick and easy zucchini recipes too.  Bake Chocolate Zucchini Bread or Chocolate Chip Zucchini Muffins for more chocolate zucchini treats your family will love!

Sliced Zucchini Bread on a cooling rack.

Perfect Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating.  It can be enjoyed any time of the day and is tempting to keep going back to again and again!  It is moist and sweet enough to be a dessert, but its packed with healthy zucchini and hearty ingredients that make it a filling bread.  In fact, it’s a great way to sneak in vegetables because this light and tasty treat is bursting with semi-sweet chocolate flavor in every bite.  This bread is just what the name says, perfect!

Versatile would be an understatement with this quick and easy to make zucchini bread, because it can be whipped together and ready for the oven in almost no time, it’s easy to double, and saves well for months of enjoyment!  Either serve it fresh from the oven or store it for on-the-go zucchini filled breakfasts even after summer ends.  This is a must try, super adaptable recipe your family will love!

Chocolate Chip Zucchini Bread Ingredients:

This quick bread recipe is made up of basic and familiar ingredients.  They come together so easily to make the BEST homemade zucchini bread.

  • All-purpose flour: Thickens the bread.
  • Cinnamon: Adds the perfect warm spice.
  • Salt: To taste, but just a pinch should be plenty.
  • Baking Soda: Causes the bread to rise.
  • Canola Oil: Keeps the bread moist as it bakes.
  • Sugar: Adds sweetness!
  • Brown Sugar: Rich molasses sugar adds both moistness and sweetness.
  • Eggs:  Binding agent that holds the bread together.
  • Vanilla: Brings out all the flavors and adds its own rich taste.
  • Sour Cream: Combine with the egg mixture to make the moistest bread.
  • Zucchini: Grated and strained and dried as much as possible.
  • Semi-Sweet Chocolate Chips: Just the right chocolate flavor that’s not too sweet.

How to Make Quick Bread:

Simple and easy to make chocolate chip zucchini bread can be whipped together easily.  A stress-free breakfast, snack, or dinner is ready after a few minutes of prep and an hour of baking.  The hardest part is waiting for it to cook because this bread smells absolutely AMAZING as it bakes!

  1. Prep: First, preheat your oven to 350 degrees. Then, butter and flour a large 9″ bread pan and set aside.
  2. Whisk dry ingredients: Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  3. Beat sugars, oil, and eggs: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Combine ingredients: Next, fold in the grated zucchini and chocolate chips.  Then, add the remaining dry flour ingredients. Finally, stir to combine and pour into prepared 9″ bread pan.
  5. Bake: Place in preheated oven for 50-60 minutes. After 45 minutes mine was done. However, oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Serve: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Steps to make chocolate chip zucchini bread.

Tips for Easy Zucchini Bread:

A made-from-scratch loaf of moist bread is easier than you think! If you are wondering how to make it happen, here are some tips to remember as you are working on this recipe that will give you the best results every time!

  • Peel: Grate your zucchini with or without the peel, either way works great. Finely shred the zucchini for best results.
  • Shortcut: Use a food processor for quicker prep time instead of using a grater.  It will be done with just a few pulses!
  • Remove excess moisture: Zucchini is usually very moist. Dry it as much as possible before mixing it in with your other ingredients. To do this simply blot between paper towels.
  • Don’t over-mix: Over-mixing will cause a the texture of your bread to be too dense instead of a light and soft texture.
  • Storing: Store in an airtight container at room temperature for 1-2 days. To enjoy these for longer place them in the fridge for up to a week or the freezer for 3 months.
  • Re-heating: Thaw for 3-4 hours and room temperature, or if you’re in a rush, microwave for 20 seconds.

Variations of Chocolate Chip Zucchini Bread:

Chocolate Chip Zucchini Bread can be enjoyed fresh from the oven or stored and heated in just seconds for a delicious on-the-go breakfast.  Versatile and easy to customize, this recipe makes the best zucchini bread and it will be a new favorite instantly!

  • Frosting or Glaze: Drizzle a sweet frosting or glaze to the top of your bread to make an out of this world treat that is a great healthier dessert.
  • Swirl: A smooth layer of cream cheese throughout the bread will make layers of soft and creamy flavor. To create the swirl, you will simply layer half the batter, then the cream cheese mixture and the other half of the batter.  The mixture comes together quickly by combining 8 ounces of cream cheese with an egg, ¼ cup sugar, and ¼ cup flour. Also try this Swirled Banana Cream Cheese Bread for incredible flavor.
  • Fruit: To make your bread even more moist add in up to a cup of mashed bananas for more depth of flavor and incredibly soft texture. Or try adding strawberries for an amazing chocolate and strawberry combination.
  • Crunch: Add peanuts, walnuts or pecans for a bit of crunch and nutty flavor.
  • Presentation: Bake in a loaf pan to slice or in a muffin tray to create hit muffins that are easy to store and enjoy one at a time.
  • Spice: To transition this bread between seasons add a pinch of Homemade Pumpkin Spice for a warm fall/winter flavor or a squeeze of lemon juice for a brighter flavor.
  • Serve: Spread Homemade Plant Butter, whipped cream, or nutella all over this warm freshly made bread for flavor you won’t be able to live without.

Sliced chocolate chip zucchini bread.

More Yummy Zucchini Recipes:

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Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It's the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
Keyword chocolate chip zucchini bread, zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 215kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 and 1/2 Cups zucchini grated and strained
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini and chocolate chips. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 134mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Calcium: 23mg | Iron: 1mg

Sliced Chocolate Chip Zucchini Bread on a cooling rack.

Garlic Dill New Potatoes (easy to make)

New potatoes are the ultimate summer comfort food; so creamy, tender, and full of flavor! 

This recipe for new (or baby) potatoes is not fussy, sometimes simple is best, especially in the case of fresh garden veggies!

Just four ingredients (potatoes, butter, garlic and dill), add in a sprinkle of salt & pepper and it’s ready for the table!

top view of Garlic Dill New Potatoes in a bowl with a spoon

What Are New Potatoes?

New potatoes are little potatoes that have been freshly dug out of the ground! These little potatoes are harvested early so they have a high sugar content (it hasn’t converted to starch yet) and very thin skins. The texture tends to be creamier and much less starchy than most other potatoes.

These little spuds stay nice and firm after cooking; there are so many ways new potatoes can be prepared! They can be roasted, boiled, fried, air fried, cooked on a stovetop or in the oven. ingredients to make Garlic Dill New Potatoes on a wooden cutting board

Ingredients and Variations

POTATOES
This recipe is for new potatoes which are thin skinned, slightly sweet and extra creamy. Fingerlings or any thin-skinned potato will work! Just adjust the cooking time for the denser potatoes.

BUTTER
Mandatory for that creamy flavor! :)

SEASONINGS
For best results, use fresh herbs. Dill is used in this recipe but add in your favorites… thyme, basil, rosemary, or even fresh oregano!

boiling potatoes to make Garlic Dill New Potatoes

How to Cook New Potatoes

  1. Boil potatoes and sliced garlic until potatoes are tender (per recipe below).
  2. Stir in fresh dill and butter, season with salt and pepper.
  3. Serve warm.

In this recipe, the potatoes are boiled with slices of garlic in the water. This gives them a subtle, savory flavor, but they can also be roasted on a sheet pan, placed on a BBQ tray and grilled, or even microwaved. Cooking potatoes too long prevents the butter and herbs from sticking as they should.

ingredients to make Garlic Dill New Potatoes in a bowl before mixing

What to Serve New Potatoes With

We love to serve garlic dill new potatoes with summer favorites like grilled chicken breasts, corn salad and grilled veggies. (I often add a big dollop of sour cream on the side too).

Perfect New Potatoes

  • Baby new potatoes, reds, or fingerlings don’t need to be peeled because the skin is so thin and that’s why this recipe is so great! But if baby new potatoes aren’t available, thin-skinned potatoes (red or Yukon gold) can be chopped and used instead!
  • Dill is very fragile and the entire piece can be used, even the stems.
  • Don’t be afraid to serve garlic dill new potatoes chilled as a potato salad, either!

More Potato Dishes

Did you love these Garlic Dill New Potatoes? Be sure to leave a rating and a comment below! 

Garlic Dill New Potatoes in a bowl

Garlic Dill New Potatoes

This New Potato side dish is full of garlic, fresh dill, and creamy butter!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 186
Author Holly Nilsson

Ingredients

  • 1 ½ pounds new potatoes or baby potatoes
  • 4 cloves garlic
  • 2 tablespoons butter
  • 1 tablespoon fresh dill minced
  • salt & pepper to taste

Instructions

  • Wash potatoes and cut in half if larger than bite-sized.
  • Peel garlic cloves and slice each clove into 2-3 slices.
  • Bring a large pot of salted water to a boil. Add potatoes and garlic.
  • Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
  • Drain potatoes & garlic well and place in a bowl.
  • Stir in butter and dill and season with salt & pepper to taste.

Nutrition

Calories: 186 | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 728mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg
close up of Garlic Dill New Potatoes cooked in a white bowl with writing
seasoning on potatoes in a metal bowl with writing

cooked Garlic Dill New Potatoes in a white bowl with writing and title</div

Garlic Dill New Potatoes in a pot and in a bowl with writing

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

If you love make ahead breakfast recipes, try our freezer friendly potato veggie frittata, chocolate chip zucchini muffins, easy granola bars and breakfast burritos.

Closeup of baked egg muffins

Easy Baked Egg Muffins

Whether you have a big family to feed or its just the two of you, these egg muffins can forever come to your rescue. They are a great make-ahead breakfast that can be prepped quickly. You can make these ahead with lots of different variations, so a repeat breakfast during the week doesn’t feel boring or freeze them for later! They are so fun to eat because you can just grab and go. And nutritious, healthy and super tasty. It doesn’t get better than this!

These muffins are absolutely delicious! And they can really feed a hungry crowd! Plus everyone can pick their favourite toppings and make their own favourite egg muffins. Which for me is a win-win!

Toppings:

Start with prepping all your ingredients. This is probably the most time consuming part of the recipe, but if you buy pre-cut veggies at the supermarket, this becomes easy peasy. Or better still, get the family together to help you. These are just some ideas. Feel free to go wild and pick what you like!

Here are a bunch of add-ins to choose from:

  • Tomatoes
  • Mushrooms
  • Jalapenos
  • Bell Peppers
  • Spinach
  • Bacon
  • Ham
  • Zucchini
  • Basil
  • Cheeses Like Cheddar, Feta Or Goats Cheese

Make the egg mixture next. I like to whisk together eggs, cream, finely chopped onions, salt and pepper. This forms the base and goes with anything you decide to add in your egg muffins.

Egg mixture for egg muffins

Assemble:

  1. Assembling these is really easy. Take a 6 hole or 12 hole muffin tray and spray it generously with oil or butter, add your toppings and fill it up with the egg mixture.
  2. Bake for 20-25 minutes and this is ready!
  3. You can choose to line the tray with paper liners, but if you spray the tin generously, the muffins just come out easily.
  4. In the pictures, you’ll see that I’ve used mushrooms, spinach and cherry tomatoes and bell peppers for three different combinations. And feta of course!

Egg muffin mixture ready to be baked

Storing Eggs Muffins:

  • Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
  • Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through.

Baked egg muffins in the muffin tray

More Favorite Breakfast Recipes:

Closeup of baked egg muffins
Print

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!
Course Breakfast
Cuisine American
Keyword easy egg muffins, egg muffins, egg muffins recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 251kcal
Author Richa Gupta

Ingredients

  • 12 Eggs
  • 4 tablespoons Cream
  • 1 Onion finely chopped
  • 1 1/4 teaspoon Salt
  • 1 teaspoon ground Black Pepper
  • 1/2 cup sliced Mushrooms
  • 1/2 cup Bell Pepper diced
  • 1/2 cup Cherry Tomatoes
  • 1/2 cup Spinach chopped
  • 1/2 cup crumbled Feta
  • 2 tablespoons Oil for brushing or spraying

Instructions

  • Preheat oven to 350 degrees
  • Whisk together eggs, cream, onions, salt and pepper in a pourable jar
  • Generously spray or brush a 12 hole standard sized muffin tin with oil or butter
  • Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
  • Bake for 20-25 minutes till a toothpick inserted in the center comes clean. Serve immediately or freeze!

Notes

  • Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
  • Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through

Nutrition

Calories: 251kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 352mg | Sodium: 758mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg

 

Easy to Make Tostadas

These crispy Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!

Tostadas are similar to tacos, just using a tortilla that is flat rather than movable. Try this best EVER ground beef tacos, easy homemade Navajo tacos or Baja fish tacos for more taco inspired recipes.

Tostadas with layers of optional toppings.

Easy to Make Tostadas

Quick and easy tostadas are so fun to make and come together perfectly. They have a vibrant color to them with all the fresh vegetables and some sliced fruits. Top them with shredded cheese and refried beans and you have a complete meal. Your family is going to go crazy over!

Pile high your favorite toppings on this homemade fried tostada. They are simple to make and will feed a crowd. The tostada is fried up nicely, giving it a crisp texture to hold all choices of optional toppings. Switch up your tortillas or add a little more topping creating a new and fun tostada each time you get more. The options are endless and the tostadas will keep coming!

What is a Tostadas?

A tostada is a classic Mexican recipe that is one of the favorites! Tostadas name comes from a Spanish word meaning toasted or looking toasted. Usually a tostada is known for being flat and a round tortilla that is deep fried or toasted in oil.

In some places tostadas can be an appetizer or a main dish. The tortilla is cut into small triangles to make chips to dip into extra sides like salsa or guacamole. There are a few different versions of tostadas that are known around the world.

Optional toppings for tostadas in clear, glass bowls.

Tostada Ingredients:

Simple ingredients that blend perfectly together creating the perfect combination. This tostada cooks up quickly and has amazing flavors that all come together. Layer your tostadas just the way you like it!

  • Vegetable Oil: Used for frying the tortillas in a pan.
  • Corn Tortillas: Perfect for frying and using
  • Ground Beef and Taco Seasoning: Cooked up together creating a delicious Mexican flavor.
  • Refried Beans: A Great layer to start off on the tortilla.
  • Cheddar Cheese: Shredded cheese to sprinkle over top and melt a little from the heat of the ingredients.

Optional Toppings:

  • Shredded Lettuce: Fresh and light tasting.
  • Tomato: Gives a sweet taste.
  • Sliced Olives: Love the taste an olive adds to the recipe.
  • Cilantro: A hint of savory and spice.
  • Guacamole: Blend together an avocado making this rich and creamy topping for your tostada
  • Avocado: Creamy slices of avocado right on top equals perfection!

How to Make the Best Tostadas:

These tostadas make the best dinner for everyone in the family. Each person can create and layer their own toppings and make the best tostadas. This is an easy to make, quick dinner for a busy weekday.

  1. Fry Tortillas: In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides.  Heat the oil to medium high heat.  Poke holes with a fork in the tortilla and add it to the hot oil.  Fry on each side until golden brown 1-2 minutes.  Remove and set aside.
  2. Cook Beef: In a medium sized skillet over medium high heat cook and crumble the ground beef.  Drain the grease.  Add in the taco seasoning.
  3. To assemble: Heat the refried beans over the stove or in the microwave until warm.  Spread a thin layer on the tortilla followed by the ground beef and cheese.  Top with desired toppings.

The process of frying tortillas to make tostadas.

Tips for the Perfect Tostada:

  • Frying: It is best to use a cooking thermometer to check the oil. The oil will need to be around 350 to 375 degrees Fahrenheit. Once they are fried on both sides add the fried tortillas to a plate that is prepared with paper towels on it. The paper towels will help soak up any extra grease that is left on the tortillas.
  • Baking: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.
  • Preparing the Tortilla: Poking holes in the tortilla will help the tortilla stay round and not curl too much while being fried.
  • Tortillas: Corn tortillas are best and the perfect size. I like the smaller round size. When choose a tortilla, choose one that is not already cooked and can be fried. Smaller the size the better and easier to flip over in the pan.
  • Assembling: Once cooled, start layering your tostada. It works best to have the heavier more dense ingredients on bottom like refried beans, meat, then the cheese will melt over top the meat, then continue on to the next optional toppings of choice.

More Filling Ideas:

Fill your tostada up with all the delicious meats, cheeses, vegetables and fruits. This classic Mexican Dinner is always a HUGE hit for a family! Everything comes together quickly and easily making everyone their favorite personal tostada.

Three tostadas layered with optional toppings.

More Mexican Inspired Recipes:

Print

Easy to Make Tostadas

These Tostadas are easy to make and layered with flavorful toppings that make this main dish one of the best! Create a delicious dinner right at home within minutes!
Course Dinner, Main Course
Cuisine Mexican
Keyword easy to make tostadas, tostadas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Tostadas
Calories 147kcal
Author Alyssa Rivers

Ingredients

  • vegetable oil
  • 4 12 inch corn tortillas*
  • 1 pound lean ground beef
  • 1 Tablespoon Taco Seasoning
  • 1 15 ounce can refried beans
  • 2 cups cheddar cheese shredded

Optional Toppings:

  • Shredded lettuce
  • Tomato diced
  • sliced olives
  • cilantro chopped
  • avocado sliced
  • sour cream

Instructions

  • In a medium sized skillet add vegetable oil filling up to about 1/2 inch on the sides. Heat the oil to medium high heat. Poke holes with a fork in the tortilla and add it to the hot oil. Fry on each side until golden brown 1-2 minutes. Remove and set aside.
  • In a medium sized skillet over medium high heat cook and crumble the ground beef. Drain the grease. Add in the taco seasoning.

Layering Tostadas:

  • To assemble: Heat the refried beans over the stove or in the microwave until warm. Spread a thin layer on the tortilla followed by the ground beef and cheese. Top with desired toppings.

Notes

* To BAKE: Preheat oven to 400 degrees. Lay the tortillas on a baking sheet. Brush the tops with olive oil. Bake for 8-10 minutes until crispy and flip half way through.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

My Favorite Zucchini Bread Recipe (Tried and True!)

My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends.

Zucchini is in abundance right now and no better way than to enjoy fresh quick bread this season! Try this chocolate zucchini bread, blueberry zucchini bread or pistachio zucchini bread for more great zucchini recipes.

Zucchini bread sliced up in a photo on a white plate.

Zucchini Bread Recipe

I promise this is the only zucchini bread recipe that you will ever need!  It has been perfected and is a tried and true recipe that everyone raves about. This zucchini recipe is a MUST make and so delicious! The fresh zucchini creates a hidden flavor that makes this bread sweet and savory. Add in a hint of cinnamon and vanilla for extra flavoring. Then finish the mixture off with a blend of sour cream in the bread mix. Blend together and you will have the perfect combination of zucchini bread!

This tried and true favorite zucchini bread is a family favorite! Be ready to make several loafs of bread just to keep it on hand. It is going to go fast and loved by all. My kids love homemade zucchini bread and beg me to make this every year. It is the ultimate zucchini bread recipe and comes together quickly. The texture is soft, moist and full of green speckles showing all the zucchini hidden inside. You can’t go wrong with this zucchini quick bread!

Easy Zucchini Bread Ingredients:

I just love how quick and easy this zucchini bread is to make. The ingredients are simple and all in the pantry. Mix them all together to create the perfect zucchini bread for your family this summer!

  • Flour: Helps thick the bread and lifts it with the help of baking soda.
  • Cinnamon: Just a hint for a slight spice in the mixture.
  • Salt: Add a pinch!
  • Baking Soda: Raises the loaf of bread as it is baking.
  • Canola Oil: Is best for baking bread.
  • Sugar: Sweetness is added in the bread mix.
  • Brown Sugar: Moistens the bread with sweetness.
  • Eggs: Creates a higher rise when baking.
  • Vanilla: Great for flavoring!
  • Sour Cream: Making the inside moist and savory.
  • Zucchini: Grated and strained for best results.

How to Make the Best Zucchini Bread:

Mix the dry ingredients together first. Then blend together the wet and dry. Simply add in zucchini and bake. This homemade bread will smell so good as it is baking in your oven. One of the best breads you will ever make!

  1. Whisk Dry Ingredients: Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  2. Blend Ingredients: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  3. Add in Zucchini: Fold in the grated zucchini. Lastly, add the remaining dry flour ingredients. Stir to combine and pour into prepared 9″ bread pan.  Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  4. Serve Slightly Warm: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

The process of making zucchini bread in six photo steps.

Tips and Variations:

Here are a few tips and variations to use when making zucchini bread. It is always fun to add in or create a recipe that is your own. Try these ideas or add-ins for extra help while you are baking in the kitchen.

  • Zucchini: Wash the zucchini and cut of both ends. Leaving the skin on the zucchini, grate the zucchini the best that you can using a paper towel or strainer. Once the water has been released place in the bowl to be blended in the bread mix.
  • Fresh Zucchini: It is best to use garden fresh zucchini. Store bought zucchini has been sitting in several trucks and boxes before it arrives in a store to be sold. It is not as fresh and moist as a garden zucchini is.
  • Add Ins: Chocolate chips or nuts are always a fun add in to put in the zucchini bread. Add in 1/2 cup to 3/4 cup chocolate chips or nuts into the blended mixture before baking.
  • Baked Bread: For best results use a toothpick to insert into the center of the bread. If the toothpick comes out clean that is the best indication that your bread is fully cooked through.

Zucchini bread facing out with the bread sliced.

Storing Quick Bread:

This zucchini bread is not going to last long. It is a favorite family recipe and quickly gone before I am ready to store it. Usually doubling the recipe helps me be able to store a few slices for a day, hopefully!

  • Storing Zucchini Quick Bread: Store the homemade baked bread in a ziplock bag. Leave out in room temperature for about 3 to 4 days long. Slice when ready to serve.
  • Freezing Zucchini Bread: Follow the instructions to make the best zucchini bread. Once it has completely cooled, wrap tightly in plastic wrap and then aluminum foil. Add it to a ziplock or freezer bag. Place in the freezer up to 1 month long. When ready to thaw, place in the refrigerator over night and unwrap to serve.

Photo facing the zucchini bread sliced and laying back.

More Ways to Enjoy Zucchini:

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My Favorite Zucchini Bread Recipe (Tried and True!)

My favorite zucchini bread recipe is a sweet and savory, full of flavor, moist bread! Slice a piece of heaven and enjoy this delicious quick bread with your family and friends. 
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
Keyword zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 150kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 1/2 Cups zucchini grated and strained

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 133mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Calcium: 16mg | Iron: 1mg

 

Bean Sprout Salad – With Fresh Asian Dressing!

Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. 

It’s easy to make and even easier to eat! Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad!

close up of Bean Sprout Salad with peanuts

Crunchy Summer Salad

Raw cold bean sprouts are incredibly fresh and crisp. This salad is a crisp favorite on a warm day and pairs well with anything from stir-fry to grilled chicken breasts.

Ingredients & Variations

VEGGIES
Go with the listed recipe ingredients or mix things up by adding red cabbage, bok choy, chopped fresh parsley or mint leaves from the garden! Get creative!

TOPPINGS Chopped peanuts are awesome, but feel free to sub any other crunchy nut, like crushed almonds or macadamia nuts. Even chopped wasabi peas work and give some extra zing! Chives work in place of green onion if desired!

FRESH TIP  Rinse and drain your bean sprouts well and refrigerate an hour or two before preparing the salad. The rinse adds moisture making the sprouts extra crisp as they chill.

ingredients to make a Bean Sprout Salad before putting in dressing

How to Make Bean Sprout Salad

It’s really easy to pull this salad together, and the result? Simply perfect crunch, every time!

  1. Whisk dressing ingredients together (per recipe below).
  2. Combine prepared veggies with cilantro and toss with dressing.
  3. Chill at least 20 minutes, then garnish with peanuts and green onion before serving! Yum!

PRO TIP: Grow your own bean sprouts by covering dried mung beans with water. It’s easy:

  1. Place mung beans in a single layer on top of clean cheesecloth.
  2. Cover in a sanitized container with fresh water and refrigerate. Change the water and rinse the cheesecloth with the beans in it each day.
  3. In a few days, fresh mung beans should be sprouted! Allow to grow to desired length before using.

Bean Sprout Salad with a peanuts

Cooking Tips & Tricks

  • Bean sprouts are best when served super fresh and cold. Choose sprouts that are spring green on top, with bright white stalks. Avoid sprouts that have a greyish color to the stems. Keep them refrigerated in the crisper and use them the same day if possible.
  • Fresh is always best, but for ease, purchase carrot matchsticks and bagged coleslaw.

  Side Dish Salads

Did you make this Bean Sprout Salad? Be sure to leave a comment and a rating below! 

close up of Bean Sprout Salad with peanuts

Bean Sprout Salad

Bean Sprout Salad is a fresh, crisp salad made with an Asian-inspired dressing!
Course Appetizer, Dressing, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 121
Author Holly Nilsson

Ingredients

  • 3 cups bean sprouts washed and drained
  • 2 cups napa cabbage or green cabbage, shredded
  • 1 carrot julienned or shredded
  • 2 tablespoons cilantro chopped, extra for garnish if desired
  • 1 green onion finely sliced
  • 2 tablespoons crushed peanuts for garnish

Dressing

  • ¼ teaspoon fresh ginger grated
  • ½ teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or to taste
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons rice vinegar

Instructions

  • Whisk dressing ingredients in a small bowl.
  • Combine bean sprouts, cabbage, carrots, and cilantro in a large bowl.
  • Add dressing and toss to combine. Chill 1 hour, stirring occasionally.
  • Top with green onion and peanuts for serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. 
Refresh flavors before eating by mixing in fresh cilantro! 

Nutrition

Calories: 121 | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2728IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 1mg
Bean Sprout Salad with writing
ingredients to make a Bean Sprout Salad with writing
close up of finished Bean Sprout Salad with a title
Bean Sprout Salad before and after mixing with a title

Pickled Red Onions – 5 Easy Ingredients!

Pickled red onions are a colorful and tangy way to dress up almost any dish!

It’s an easy recipe and these marinated red onions add fresh zing to a salad, a sandwich, or even on top of tacos!

Pickled Red Onions in a jar with a fork in it

Perfectly Pickled Onions

Popular in Mexico and beyond, pickled red onions are often served tucked into tacos, carnitas, and burritos.

They’re so easy to make with just a few ingredients.

ONIONS
Red Onions are thinly sliced for this recipe. Some onions tend to be quite strong and have a lot of bite.

I find the onions taste best if they’re rinsed in hot water first, this helps tame them a little bit without sacrificing flavor.

VINEGAR
Cider vinegar is used in this recipe, but you can experiment with different kinds of vinegar for new flavors- red wine vinegar, or even rice vinegar!

SEASONINGS
Sugar & salt are added to the pickled mixture. Switch it up with black peppercorns or sliced raw garlic to the cooking liquid, or add a sprig or two of rosemary, thyme, or oregano.

Pickled Red Onions in a strainer

How to Pickle Red Onions

  1. Thinly slice the onions and rinse them in hot water for 1-2 minutes.
  2. Bring the remaining ingredients to a boil in a saucepan (per recipe below). Add the onions & boil one minute.
  3. Remove saucepan from heat & cover, letting the onions sit for about 20 minutes in the pickling mixture before cooling completely.

Pickled red onions will last up to a month in the refrigerator, but they’ll be gobbled up long before then!

Pickled Red Onions in a pan

Tips for Success

  • Slice Thinly In order to get the best results, slice red onions thinly using a sharp knife or a mandoline slicer.
  • Salt Ensure you use kosher salt or coarse salt, the grains are larger. If you use table salt, reduce the amount or the onions will be too salty.
  • Short on jars? Put those old marinara sauce jars to good use and store your pickled onions in there!
  • Use the Liquid When the pickled red onions are gone, add some olive oil to the pickling liquid and whisk or blend for a zippy house-made salad dressing or add to your favorite marinade in place of vinegar!

What to Serve Pickled Onions With?

Did you love these Pickled Red Onions?  Be sure to leave a rating and a comment below! 

Pickled Red Onions in a jar with a fork in it

Pickled Red Onions

Pickled Red Onions are quick and easy! Serve on tacos or burritos for a fresh, tangy twist!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 day
Total Time 1 day 35 minutes
Servings 2 cups
Calories 139
Author Holly Nilsson

Ingredients

  • 1 medium red onion small, thinly sliced
  • ¾ cup water
  • cup cider vinegar
  • 3 tablespoons sugar
  • 1 ½ teaspoons kosher salt

Instructions

  • Very thinly slice the onion.
  • Optional: If your onion is very strong, place in a strainer and rinse under hot water 1 minute, tossing as you rinse.
  • Bring water, cider vinegar, sugar, and salt to a boil. Add onion and boil 1 minute.
  • Remove from heat and cover with a lid. Let sit 20 minutes.
  • Place into jars and refrigerate at least 24 hours or up to 1 month.

Notes

  • Ensure you use kosher salt or coarse salt, the grains are larger. If you use table salt, reduce the amount or the onions will be too salty.
  • Short on jars? Put those old marinara sauce jars to good use and store your pickled onions in there!
  • Use the Liquid When the pickled red onions are gone, add some olive oil to the pickling liquid and whisk or blend for a zippy house-made salad dressing or add to your favorite marinade in place of vinegar!
  • Store pickled onions in a jar in the fridge for up to 1 month. 

Nutrition

Calories: 139 | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1758mg | Potassium: 248mg | Fiber: 2g | Sugar: 23g | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
Pickled Red Onions in a jar with writing
close up of Pickled Red Onions with writing
Pickled Red Onions in a jar with a title
Pickled Red Onions in a jar with a title and cut up onions on a cutting board