Pack pans with cucumbers, garlic, dill, hot peppers (2 or 3). Add 1 1/2 teaspoons salt and 1 inch of vinegar.Fill with tap water; shake.Put in water bath and boil for 5 minutes. ...
Pour lime solution over pickles.Let stand 24 hours.Drain well; wash well.Let stand in clear water 3 hours.Make a solution of vinegar, sugar, celery seed, cloves, spices and salt. Boil and pour over ...
Combine all ingredients until well blended.This is equivalent to one package commercially prepared taco mix. ...
Cover whole cucumbers with boiling water.Allow to stand until next morning.Drain.Repeat this procedure on the next 3 mornings.On the fifth day, drain and slice in 1/2-inch pieces. Combine the sugar, ...
Mix well.Refrigerate 24 hours, kneading 3 times during the 24 hours.Form into 4 rolls (12 x 2-inches).Place on broiler pan.Bake at 150\u00b0 for 8 hours, turning 3 times.Salami will form its own cas ...
Drain beets and reserve juice.Make a white sauce by melting butter, then stirring in flour to make a paste.Slowly drizzle beet juice into flour mixture, stirring constantly.Cook over low heat until ...
Mix vinegar, salt and sugar; blend until sugar is dissolved. Add other ingredients.Put in Tupperware and refrigerate.Keeps for weeks. ...
Let salt, water and vinegar come to a boil.Keep warm.Fill jars with cucumbers.Add lump of alum (size of a pea), 2 slices of onion, 2 cloves of garlic and 2 teaspoons of dill seed.Fill jars with hot ...
*Or use what you have; any nice solid cucumber makes a nice pickle. ...
Mix rhubarb, water and sugar.Cook until tender, then add jello.Keeps well in freezer. ...