Rinse very well.
Prepare canning equipment.
Combine vinegar, water
If canning, sterilize 8 jars, lids and
rying pan and add the pickle slices, sauteeing them over medium
erries.).
Make sure your canning equipment is scrupulously clean, and
Add rounded 1/8 tsp Pickle Crisp(R) Granulates. Ladle hot
Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Cover cukes with salt water for 14 days.
Drain, rinse and slice.
Soak overnight, covered with alum water.
Drain; rinse. Soak overnight with vinegar.
Drain.
Add 10 pounds sugar and 1 box pickle spices.
Cover.
Set until sugar is dissolved.
Use sterilized canning procedures.
Cook the vinegar, water and pickle salt for 3 to 5 minutes. Pour over fiddleheads that are already in canning jars.
Once this is done, place each amount of spice in each jar.
Seal jars; cook for 5 minutes in canner.
Mix ham, 4 ounces cream cheese, 1/2 cup Miracle Whip, 1/2 cup chopped almonds, onion and pickle relish.
Chill and shape in a ball.
In a small bowl; mix 1/4 cup Miracle Whip and 4 ounces cream cheese.
Spread on ball; cover with almonds.
Chill.
Mix first 5 ingredients together in a medium sized bowl (you will probably have to use your hands for this to mix it thoroughly).
Shape into ball.
Roll in chopped walnuts until ball is covered.
Refrigerate for at least an hour to harden it up a bit before serving. Serve with crackers.
mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos
Depending on how big your pickle is and how much juice
Mix all except frosting ingredients together and shape into a ball.
Mix the 5 oz.
cream cheese, Worcestershire and tobasco together, and\"frost\" the ball.
Roll in olives.
Refrigerate 2 hours before serving.
Great with crackers.
inegar, 3/4 cup sugar, canning salt, mustard seed and cinnamon
hours.
Prepare home canning jars and lids according to
Combine cucumbers, onions and peppers in a large bowl. Sprinkle with a quarter cup canning salt and cover with cold water.
Let stand 2 hours.
In large bowl soak cucumbers in canning salt and water (enough to cover) for 30 minutes; drain. Rinse in cold water.
Toss cucumbers with onion rings, green pepper and celery.
Bring to boil apple cider vinegar, 2 quarts water and canning salt.
Put into sterilized quart jars garlic, pepper and dill. Pack jars full of small pickling cucumbers which have been thoroughly cleaned.
Pour boiling solution over cucumbers, filling jars and seal with hot sterilized lids.
Let stand a few weeks before serving.
Slice tomatoes and onions.
Layer alternately, sprinkling each layer with canning salt.
Use a crock or closed vessel to place these layers and let set overnight.
Drain well and squeeze gently as you place in cooking vessel.
Cover with this mixture vinegar, pepper, allspice, dry mustard, cloves and celery seed.
Simmer slowly for 1 hour.
Makes 6 quarts.
Sprinkle first 3 ingredients with salt and celery seed.
Mix sugar and vinegar and pour over pickle mixture.
Store in jar in refrigerator.
These pickles will keep indefinitely, but they are so good, they won't be around for long.