ups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1
Fill jars 1/2 full with cukes and add remaining ingredients. This recipe is for pints.
(Double recipe for quarts.)
ar in canner. Repeat for remaining pickles.
Cover canner; return water
EDIUM heat in a microwave for 6 to 7 minutes, or
For mustard butter- stir together all ingredients
One recipe for one bag of chicken tenderloins. I haven't had good luck with halving the recipe for smaller portions of chicken. If I'm preparing more chicken, I double the recipe - even if it isn't much more than one bag. Also, I get the best results when the chicken marinates overnight.
Delicious hot or cold!
ids and process 10 minutes for under 1000 foot elevation, 15
large saucepan along with mustard, mustard powder, curry powder and turmeric
oiling water bath for 10 minutes (15 minutes for quarts).
Wait
ool spot (do not refrigerate) for 12 hours.
Return the
ixture on the pan. Bake for 30 minutes, stirring about every
f each ingredient to tweak recipe to your tastebuds! This is
nd 1/2 teaspoon of mustard seed in bottom of each
Use whole cucumbers or slice large cucumbers lengthwise.
Wash and dry pickles.
Put in crock or gallon jar.
Mix ingredients into cold vinegar and pour over pickles.
These are best after set a few days.
You may have to stir them.
Open.
Do not can.
alt and drain.
Place mustard, turmeric, ginger and flour in
Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.
Divide large head of cauliflower into pieces and boil with a dozen white button onions, until about half done.
Drain and add a dozen dill pickles, cut in pieces, to 2-quarts of vinegar, 2 cups sugar, celery seed and mustard seed.
Bring to a boil.
Mix together flour, ground mustard, turmeric powder and cold water to mix.
Add this to boiling vinegar and continue to boil for 5 minutes longer.
Pour boiling mixture over pickles and seal in jars.
Makes about 4-quarts.
Gently stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand 2 to 3 hours.
Add more ice if it melts. Drain. Add onions. Combine remaining ingredients and bring to a boil. Boil for 10 minutes.
Pack at once in hot sterilized jars. Process in boiling water bath for 30 minutes. Remove jars from canner. Makes 8 pints.
Peel and seed cucumbers.
This is a good recipe for larger cucumbers.
Pack them in jars.
Boil rest of ingredients and pour over cucumbers in jars.
Cold pack for 5 minutes.
Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2\" long. Put in jar.
Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
Pour over pickles in jar.
Add dry mustard, sugar, and salt. Put on cover.
You can process these if you want to, but we always eat these so fast that we don't.
Let sit for a couple of weeks and eat.