Thinly slice cucumbers; set aside.Mix sugar, vinegar, celery seed and salt.Place cucumbers in a container and pour mixture over cucumbers.Seal the container.Place in refrigerator. ...
Preparethefirst3\tingredientsand refrigerate in coveredcontainer\tfor 24 hours.Drain.Add sugar and vinegar. Let stand 24 hours again in refrigerator.Then put in a freezer container and freeze. ...
Peel and slice cucumbers very thinly.Put in a bowl, sprinkle with salt and chill about 1 hour. Pour off the liquid, pressing out as much as possible.Mix garlic and ginger into yogurt, then stir in t ...
Drain peaches.Combine syrup, cornstarch and spices.Bring to a boil, stirring constantly.Reduce heat.Add peaches and simmer 1 minute.Cool 30 minutes.Serve. ...
Wash and pack cucumbers tightly in pint or quart jars.Add 1/2 head of dill and piece of stem, about 1 inch long, to bottom and top of quart jar (for pints use smaller amount of dill).Add red pepper. ...
Make jello according to package directions and allow to set. Mix set jello with Cool Whip with mixer.Put into individual serving containers and chill. ...
Dissolve coffee in 1/2 C. hot water.Cool.Add the rest of ingredients and blend until smooth.Store tightly in refrigerator up to 1 month.Stir before serving. ...
Simmer vinegar and sugar.Bring to a boil and add remaining ingredients.Boil 10 minutes.Seal in canning jars. ...
Crush peaches in saucepan; stir in sweetener, fruit pectin, lemon juice and ascorbic acid.Bring to a boil; boil for 1 minute.Remove from heat.Continue to stir 2 minutes.Pour into freezer containers. ...