Drain brine from pickles.Slice pickles and place back in jar.Add sugar, cover and shake well.Let stand in refrigerator for a few days, shaking occasionally.Ready to eat after a few days. ...
Mix tomatoes, onion, hot peppers and bell peppers in large container and sprinkle with salt.Cover with ice.Let stand 1 hour, then drain.Mix vinegar and sugar in large pan.Add drained tomato mixture. ...
Cut green tomatoes into 1/2-inch thick slices; set aside. Combine flour, sugar, salt and pepper.Lightly coat tomatoes on both sides with flour mixture. ...
Bring 1 1/2 cups of the cranberry juice to boil in small saucepan.Stir into gelatin in large bowl 2 minutes or until completely dissolved.Stir in remaining 1 1/2 cups juice and milk.Pour into 13 x 9 ...
Combine rhubarb and sugar; let stand 2 hours, then cook until rhubarb is soft.Add jello and cook 10 minutes.Pour into sterilized jars and seal. ...
Mixrhubarbandsugarandlet stand 1 to 2 hours. Over mediumheat, stir until sugar is dissolved.Boil, then simmer untiltender, 10 minutes.Remove from heat.Stir in jello. Skimany foam from top.Put in ste ...
Mix and bring to a boil first 5 ingredients.Cut wieners in half.Drop into mixture.Simmer 30 minutes.Put in a jar.Will keep.No need to refrigerate. ...
Drop the noodles into a large quantity of salted, boiling water.Cook about 2 or 3 minutes or until tender.Do not overcook; drain. ...
Place peaches in a large container.Pour sugar and vinegar over peaches.Let stand overnight.Cook 2 hours or until thick. Add cornstarch and cook until very thick.Pack in jars and seal. ...