Wash cucumbers, dry them and put in a gallon jar. Add the alum, salt and pickling spice.Fill jar with vinegar.Leave in jar 3 months. Drain off vinegar.Slice cucumbers and put back in jar. Add the su ...
Cook rhubarb and sugar together until mushy.Add Jell-O and stir to dissolve.Makes 4 cups.Freeze or refrigerate.It could also be stored on shelf if you cover with wax. ...
Mix the first 5 ingredients together.Pour over the sliced pickles.Do not heat.Makes 1 gallon.Keeps in fridge for a long time.Let soak for about a month before starting to eat. Stir occasionally. ...
Melt butter.Add cornstarch and sugar.Stir in vinegar.Let sauce boil.Add beets and salt. ...
Mix and boil first 4 ingredients for 5 minutes; add salt, baking soda and vanilla.Pour over popped corn, stirring well. Put in large baking pan, large enough to allow for stirring.Bake 45 minutes in ...
Depending on the size of bowl or amount you want to make is how you go by the number of cucumbers and onions you want to use. Also the size of each would be taken into consideration.You slice the cu ...
Blend softened cream cheese and sugar with mixer.Stir in fruit until well blended.Fold in nuts and Cool Whip.Pour into mold and freeze.Makes 1 large or 2 small salads. ...
Cook beans until done and cool.Pack in jars.Stir ingredients until salt dissolves.Fill each jar with mixture. Process 20 minutes in boiling water bath. ...
Pour over sliced pickles.Sit outside in sun for 2 days. Refrigerate after bringing them in. ...