In a pot, combine vinegar, sugar, water, salt and dill.Bring to a boil.Pour hot mixture over slices in a quart jar; close tightly.Refrigerate.Chill for 3 hours.May be topped with sour cream.Serves 6 ...
Three Days:Fill cold pack container with whole cucumbers. Make a brine that will hold up an egg (10-quart pail brine).Keep cukes in the brine; they may have to be weighted down.Let stand 3 days. ...
Use all fresh fruit.Mix the brown sugar and sour cream together before gently adding and mixing to the fruit. ...
Make a brine with the lime and water.Stir well to dissolve lime.Slice cucumbers in 1/4-inch slices and soak in lime brine for 24 hours.Rinse well.Cover with cold water and drain. Bring vinegar, cele ...
Slice cucumbers and cover with 1 cup lime and 1 gallon water. Let stand 24 hours.Stir.Take out and put in clear water 3 hours.Make brine with remaining ingredients. ...
Mix all ingredients together. Refrigerate at least one hour before serving. Serve with chips. You may add more jalapeno peppers if desired. ...
In a small bowl, combine crumbs, sugar and butter.In a buttered 9 x 13-inch pan, pat crumbs firmly on bottom and sides. Chill.In a large bowl, beat cream cheese until fluffy.Add milk and syrup.In a ...
Drain beets; reserve juice in saucepan.Add all ingredients but beets to reserved juice.Heat to boiling, stirring constantly.Pour over beets.Cool.Cover.Refrigerate at least 8 hours.Makes 3 cups. ...
Cream shortening and sugar and add the beaten eggs.Sift flour, measured and sift with added spices.Add flour alternately with buttermilk and soda.Add jam and 1 teaspoon vanilla.Turn into two 9-inch ...