g, add the drained Quick Pickles and flour and shake until
Drain juice from
pickles
and discard.
If pickles are large, slice into quarters.
Re-pack pickles into jar, placing garlic pieces
well throughout.
Combine remaining ingredients in a saucepan,
then
heat to boiling.
Pour hot mixture over pickles; cover
jar\tloosely.
Let jar rest on counter top for 24 hours, then chill.
Will keep indefinitely.
Bring vinegar, sugar and water to boil until syrup.
Cube or slice pickles.
Put back in jar in layers.
One layer of pickles, next garlic clove, another layer of pickles, then garlic until you have them all covered.
Pour on syrup.
Put in refrigerator. Ready to eat in 2 days.
Will keep for some time.
Drain and rinse the sour pickles.
Slice pickles and pour sugar over them.
Let stand 24 hours, then turn the jar upside down and repeat the process until all the sugar has dissolved.
The sugar will make a syrup.
Pickles can be eaten after 24 hours, but they are best when pickles have sat in syrup for 5 days.
Combine in a saucepan the sugar, vinegar, crushed stick of cinnamon, celery seed and mustard seed.
Bring to boiling, stirring until sugar is dissolved.
Pour hot vinegar mixture over pickles which have been cut diagonally crosswise in 1/2-inch thick slices.
Add half of garlic clove.
Set in refrigerator for 1 week before serving.
Some people say that the pickles made this way (raw pack
owel while continuing with the recipe.
Wash and scrub the
or the sauce:.
Combine homemade mayonnaise, chopped cilantro, lime zest
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
Put
slice
of
homemade
bread
on bottom of container (best is
plastic).
Put
cucumber
slices, onion, garlic and dill
on top of bread.
Top with another slice of bread.
Pour hot
brine of water, vinegar, sugar and salt over the cucumber mixture. Cover
and let stand for a day.
Place in refrigerator.
You can eat them after a day.
or 24 hour but is best if used immediately.
Cut
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
ith a little whipped cream (recipe follows) or cinnamon on top
oth ends of the dill pickles to create a flat surface
Drain off and throw away all vinegar from the jug of dill pickles.
Cut pickles into wheels, do not cut too thin.
Return the pickles to gallon jug and add the sugar to pickles.
(It works best if you layer the pickles and sugar a couple times.)
Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
Add 1 ounce of Tabasco hot sauce and mix well.
You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Slice the washed pickles into about 1/4 to
ome avocado cream on a Homemade Tortilla. Top with 3 pieces
he coleslaw. Serve with the pickles and additional Barbecue Sauce on
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
Mix everything together and use with Tostitos chips or garnish on your favorite Mexican dish.
It's also very delicious on white chili.