Easy Appetizers

The first is a selection of pickles for serving as an appetizer. You can mix up a tray of marinated vegetables, pickled okra, homemade bread and butter pickles, watermelon rind and easy pineapple pickles. This pickle platter is a good choice if you spent your summer pickling and have a good selection on hand. Serve alongside a plate of deviled eggs.

Even without a selection of homemade pickles on hand you can still arrange marinated vegetables, pickled pineapple and some marinated olives, mushrooms or artichoke hearts. Serve with toothpicks for easy handling.

The beauty of this option is that all the recipes are prepared ahead and only require draining and arranging at the last minute.

Marinated Vegetables

You can use any assortment of fresh vegetables in this mixture .

1 bunch green onions, cleaned and trimmed, leaving an inch of the green tops.

1 cup broccoli flowerets

1 cup cauliflower flowerets

1 pound can artichoke hearts, drained and cut in half

8 ounces button mushrooms

½ cup stuffed olives

1 small package baby carrots

Marinade:

1 ½ cup red wine vinegar

1 cup olive oil

1 teaspoon sugar

1 ½ teaspoon salt

½ teaspoon black pepper

2 teaspoons crushed oregano

Garnish:

Cherry tomatoes and fresh parsley

Combine the vegetables in a large bowl.

Heat the wine vinegar to a simmer and add the seasonings. Remove from heat and allow to cool slightly. Whisk in the oil and pour over the vegetables. Mix well, cover and refrigerate overnight, stirring occasionally.

To Serve: Drain the vegetables and arrange on a lettuce lined platter. Garnish with cherry tomatoes and fresh parsley. Serve with cocktail picks.

Pineapple Pickles

Prepare these pickles at least 24 hours ahead of time to allow the flavors to meld. I use the large chunks for this, but you could also use the tidbits. Using powdered ginger will give you a cloudy pickle, but the flavor will be there. I only use powdered ginger when I don’t have candied ginger or even a few slices of fresh ginger.

1 29 ounce can pineapple chunks, drained, juice reserved.

¾ cup apple cider vinegar

1 cup sugar

3 whole cloves

1 stick cinnamon, 3 inch

1 heaping tablespoon candied ginger, minced or 1 teaspoon powdered ginger

Combine ¾ cup pineapple juice with the vinegar, sugar, cloves, cinnamon and ginger. Simmer for 15 minutes to combine the flavors, then add the pineapple chunks and simmer for another 5 minutes.

Cool and pour into a jar or bowl with a tight fitting lid. Cover and refrigerate for at least 24 hours.

To Serve: Drain and remove the cinnamon and cloves. Serve cold with ham, pork or as a pickle or appetizer.