Place mushrooms in glass bowl; set aside.Mix oil, water, garlic, salt and pepper in saucepan and bring to a boil.Pour over mushrooms.Cover.Refrigerate for at least 2 hours.Add the parsley and pepper ...
Stir all ingredients until dissolved.Slice 1 gallon unpeeled cukes and pack solid in a gallon glass jar.Pour brine over cukes.Set out at room temperature and shake 3 to 4 times a day for 3 days.Afte ...
Sprinkle salt over sliced cucumbers, onion, bell pepper.Cover and keep in refrigerator for 2-3 days.Drain, add vinegar sugar and celery seed.(Do not cook.)Mix well - keep in refrigerator. ...
Preheat oven to 375 degrees.Unroll one 8 oz. can refrigerated crescent dinner rolls and cut each piece in half along straight perforations.Press diagonal perforations together on all pieces.On light ...
Mix sugar, vinegar, mustard seed, celery seed and turmeric. Pour over cucumbers and onion.Do not cover.Microwave 4 minutes on High.Stir and repeat 4 minutes on High. ...
Cut cucumbers in strips lengthwise.Put boiling water over cucumbers and let set overnight.Pack in clean glass jars next day.Combine all other ingredients and boil 5 minutes.Pour over the cucumbers w ...
Grind together the peppers, onions and cukes.Let drain overnight.Heat the remaining ingredients until sugar is dissolved.Cool, then mix with relish.Put in jars; leave in refrigerator for 3 to 4 days ...
Cut green tomatoes and onions.Cover with 1/2 cup lime to 1 gallon water.Let stand overnight.Next morning, drain water from tomatoes and rinse well.Tie spices in cheesecloth bag.Add bag of ingredient ...
Heat pickle juice and add jello, stirring until dissolved. Mix in remaining ingredients and chill before serving. ...
Dry pickles on paper towels.Spread cream cheese (softened with a little milk) around each pickle.Hold pickle on fork to facilitate spreading.Wrap beef slices (one or two per pickle) around each pick ...