Bring water to a boil.Add tea leaves and simmer 5 minutes. Drain over sugar.Stir to dissolve.Keep refrigerated.Dilute 1 part syrup to 7 parts water. ...
Bring 3 quarts of tomatoes to a boil and slowly simmer until reduced in half (about 2 hours). Stir often to prevent burning. Add the rest of the tomatoes and all other ingredients. Simmer 20 minutes ...
Combine cucumber and onion slices in a bowl.Combine remaining ingredients and pour over slices.Toss and serve immediately. ...
Place apricots in blender and puree.Serve with a dollop of whipped topping. ...
In a 9 to 10-inch square metal pan, mix yogurt, lemon peel, lemon juice and corn syrup.Cover airtight and freeze until firm, at least 6 hours or up to 3 weeks.Break frozen mixture into large chunks. ...
Pack cucumbers in quart jars with 2 garlic buds, 1 hot pepper, dill and 1 teaspoon alum.Heat water, vinegar and salt; pour over cucumbers and seal.Let set about 3 weeks before opening. ...
Combine fruits and liquid in a saucepan.Simmer until fruits are soft.Cool.Puree in a food processor.Cover and store in the refrigerator. ...