Wipe mushrooms with a damp cloth, remove stems and reserve caps.Finely chop stems to make about 2 cups.Saute in butter with onion in a large skillet.Stir in flour and salt.Add cream and cook, stirri ...
Cover cucumbers with brine of salt, 2 quarts water and lime. Let stand overnight; drain.Cover with mixture of remaining ingredients; heat to boiling.Pack in hot jars.Fill jars with hot syrup.Seal. ...
Wash cukes; slice lengthwise and remove seeds.Do not cut off skin.Put through food chopper (small grind; I use a Cuisinart). Put in crock or stainless; sprinkle 1/2 cup pickling salt.Let stand overn ...
Combine all ingredients except mushrooms in a quart jar and shake well.Marinate 2 to 3 days, shaking occasionally. ...
Wash cucumbers and remove ends.Slice each about 1/8-inch thick.Fill wide-mouth gallon jar with cucumber slices to within 3 inches of top.Place spices in center and sprinkle salt and alum evenly over ...
Soften cream cheese. Drain pickles and cut each into pieces approximately 1/2-inch. Spread a thin layer of cream cheese over each Buddig thin sliced meat slices. Cut meat into strips approximately 1 ...
Bring to a boil.Pour over clean cucumbers, garlic clove and dill in clean jars. Seal jars.Set in dark cupboard for 2 months. ...
Cover cucumbers with boiling water for 3 days.Take cucumbers out and boil fresh water.If cucumbers become soft, discontinue. On fourth day, peeland slice.Heat vinegar, sugar, salt and pickling spice ...
Cover cukes with salt water for 14 days.Drain, rinse and slice.Soak overnight, covered with alum water.Drain; rinse. Soak overnight with vinegar.Drain.Add 10 pounds sugar and 1 box pickle spices.Cov ...
Put peppers and pickles into blender.Blend well.Put blended peppers and pickles into large pot.Stir in vinegar and sugar.Bring to boil; boil one minute.Remove from heat.Stir in Certo; skim off foam. ...