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Pickles

Cook 4 hours, slowly.Makes 12 pints.Can or keep in refrigerator. ...

Frozen Strawberry Jam

Mix strawberries and sugar and let stand for 30 minutes. Take water and Sure-Jell and boil for 1 minute. Add to berries and sugar. Put in cups/jars and jell. Freeze. ...

No-Cook Summer Chili

About 1 1/2 hours before serving or early in day, slice jalapeno pepper lengthwise in half; remove and discard seeds. Finely chop jalapeno pepper. Thinly slice red onion.In large bowl, combine jalap ...

Zucchini Pickles

Soak zucchini squash and onions in salt and cold water to cover.Soak for 2 hours; drain well.Make a syrup of vinegar, sugar, celery seed, turmeric and mustard seed.Heat until hot; pour over squash.L ...

Summer Slush

Add water to make 2 gallons in giant canister.Mix and freeze. ...

Jenna'S Favorite Homemade Applesauce

Peel apples and cut them into quarters. Remove the cores and seeds. Cut each quarter into half. Place apples into a saucepan and cover halfway with water. Cook on medium heat until tender. Mash them ...

Summer Fruitcake

Roll graham crackers with rolling pin until very fine.Add cherries, which have been cut in thirds.Add raisins, nuts and condensed milk.Mix all well; put in wax paper.Roll to make one long roll.Place ...

Kosher Dill Pickles

Wash cucumbers thoroughly; pack into hot sterilized jars.Put one pepper, 1 teaspoon dill seed and one piece garlic in each quart.Place jars in pan of 1 to 2-inches of boiling water.Mix water, vinega ...

Pickled Beets

Mix together and seal in jars with hot lids. ...

14 Day Pickles

First Day:Wash cucumbers and pack tightly in gallon jar. Cover with boiling water to which salt has been added.Let stand for 24 hours. ...

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