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. ...
Drain beets; save 1 cup beet juice.Add other ingredients and pour over beets.Refrigerate overnight.Keeps several days. ...
Combine ingredients and let stand 1 hour.Pack cucumber mixture in jars, pour juice over and put tops on.Store all jars in refrigerator until used.Lasts 1 1/2 to 3 months, refrigerated. ...
Soften cream cheese and mix with remaining ingredients.Bake at 350\u00b0 for 15 minutes.Serve warm with crackers or party rye or pumpernickel bread. ...
In each jar, put 2 dill heads, 1 clove garlic, alum (the size of a pea) and cucumbers packed tightly.Mix water, vinegar, and salt in pan and bring to a boil.Pour over cucumbers and let stand about 5 ...
Layervegetables; sprinkle with salt and ice.\tLet set 3 hours;washoff.\tCombine5 cups sugar, turmeric, celery seed, mustardseedand vinegar.Bring to a rolling boil for 15 to 20 minutes.Seal in hot st ...
In a large bowl, pitcher or punch bowl combine wine, liqueur and apricot juice.Refrigerate until chilled or overnight. Before serving, stir in sparkling water and fruits.Serve over ice in large wine ...
Cook beets 30 to 45 minutes until tender; drain.Cool and slip off stems and skins.Slice beets 1/4 inch thick.Slice onions thinly and add to beets.Heat to boiling the vinegar, sugar and spices.Pour o ...