Mix celery, mustard seed, salt, vinegar and sugar; heat until dissolved (do not boil).Cool and pour over cucumbers.Put in refrigerator.Will keep for 4 months in refrigerator. ...
Mix well.Salt to taste.Let stand for 1 hour and drain well.Bring to a boil the vinegar, sugar, mustard seed and celery seed.Pour mixture over drained squash.Bring back to boil for a short time (unti ...
Chop pears; add juice, finely chopped ginger, juice of lemon and grated rind, sugar and molasses.Cook slowly in a heavy saucepan for 10 minutes.Add pectin and boil rapidly 5 minutes. Pack in hot jar ...
Mix sugar and cornstarch.Add vinegar and beet water; boil for 5 minutes.Add beets to hot sauce and let stand at least 30 minutes.Just before serving, bring to boiling point and add butter. ...
Pack okra into hot jars.Add dill, onions, red pepper (to taste) and garlic on top of okra.Combine water, vinegar and salt; heat to boiling.Pour over okra and seal at once.Let stand 3 to 4 weeks. ...
Split ladyfingers, but do not separate into individual pieces. Brush flat surfaces with creme de menthe or rum.Line sides of a 9-inch spring-form pan with ladyfingers, rounded sides against pan.Sepa ...
Heat berries in pan on stove.Sweeten with about 1/2 cup sugar to quart of fruit.Melt butter.Make batter of last 4 ingredients.Pour batter over butter, then spoon berries on top of batter.Bake at 370 ...
Cut each frank in 8 pieces.Arrange kabob-style on toothpicks.Start with frank, then pickle, etc.Shake 2 or 3 drops of liquid smoke on each kabob.Arrange kabobs in a circle on plate.Microwave 1/2 min ...
Bring to a boil vinegar, 6 cups sugar and allspice.Pour over pickles.Next day, add 2 cups sugar.Each day add 2 cups sugar. On the third day, can.Put a couple of allspice in each jar. ...
Select medium size pickling cucumbers.Wash and pack in sterilized jars.To each quart, add 2 bunches dill, 1 piece alum (size of small grape) and 2 teaspoons mustard seed.Fill jars with hot brine mad ...