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"Aunt Sara'S Pickles"

Cut pickles in chunks or use sliced dills.Drain them and place in a large glass jar or crock.Add the sugar and seasonings.They make their own juice.Refrigerate for a few days, stirring occasionally ...

Sure-Jell Easy 3-Step Strawberry Jam

Mix strawberries and sugar thoroughly.Set aside 10 minutes. Stir Sure-Jell fruit pectin with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures t ...

Hot Pickled Okra

Have jars hot.Put 1/2 teaspoonful of dill seed in each jar. Put okra in jar.Cut up 1 red hot pepper and 1 green hot pepper. Add another half teaspoon of dill seed.Pour vinegar over and seal.Turn ups ...

Harvard Beets

Mix sugar and cornstarch.Add vinegar and water; boil 5 minutes.Add beets and let stand over low heat 30 minutes.Just before serving, bring to boiling point and add butter.Serves 6. ...

Spiced Peaches

Simmer together for 10 minutes 3/4 cup water, vinegar, sugar and spices.Remove from heat.Strain and discard cloves.Mix with Jell-O.Add remaining water; chill until very thick.Fold in peaches.Pour in ...

Surprise Pancake And Syrup

Mix pancake mix according to directions on box, but add a few drops of food coloring.Cook as usual. ...

Favorite Pickled Beets

Trim tops of beets down to within 1 inch of beet; do not cut into beet or the color will \"bleed\" during cooking.Clean.Cook in boiling water to cover until tender.Drain and cover with cold water.Sl ...

Easy Dill Pickles

Put dill in 2-quart jar; add mustard seed, alum, sugar and salt.Pack pickles in jar.Add garlic.Add vinegar to each jar. Fill with cold water.Seal.Put cans in a canner.Bring to boil. Boil 1 minute.Re ...

Strawberry Or Raspberry Rhubarb Jam

Boil the first 3 ingredients gently for 4 minutes; take off burner.Add the jello.Have glasses hot.Ladle in jam.Keep stirring to keep fruit mixed evenly.Wax when jam is hot.Add more wax when cold.Or ...

Tea Syrup

Pour water over tea.Let cool for 15 minutes, then strain through tea strainer.Add 1 2/3 cups sugar. ...

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