g, add the drained Quick Pickles and flour and shake until
owel while continuing with the recipe.
Wash and scrub the
uch room for brine in the jar. The pickles would then be
very pretty).
Pour brine over veggies then let cool
br>Let chill overnight.
BRINE.
In a cooking pot
Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
no aluminum) saucepan, make the brine by bringing 2 cups white
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
ucumbers, spices, and some brine. Place a few of the
Drain pickles, reserving brine (about 4 cups). Place pickles in an air-tight container
Put pickles in water.
Leave the pickles in the brine for one week.
Drain brine off and cover with clear boiling water.
Leave pickles in this water for 24 hours.
Drain off and cover with boiling water into which place a lump of alum the size of hulled walnut.
Leave pickles in this water for 24 hours, take out, drain and pack in jars.
Cover with the next 6 ingredients, boiling hot. Leave pickles in this 24 hours, drain, heat mixture boiling hot and cover pickles.
Repeat this in 24 hours, then seal pickles.
b>pickles well, especially around blossom end.
Soak overnight in enough brine
Save the brine on the pickles and cut pickles into chunks. Mix sugar, vinegar, celery seed and mustard seed.
Add mixture to brine and stir until dissolved.
Put pickles back in jar.
Pour brine over pickles and shake; cover.
Let stand in refrigerator 3 days.
Great.
Wash pickles.
Place in brine (strong enough to hold up an egg) and leave for 5 days.
Remove from brine.
Wash and slice pickles 1/4-inch thick.
Cover with water and alum.
Let stand overnight.
Wash pickles and slice to 1/2-
Dissolve salt in water and pour over cucumbers.
Let these stand 7 days, stirring occasionally.
Remove brine and pour scalding water over pickles and let remain 1 day.
Drain and cover with scalding water again in which a chunk of alum the size of a walnut has been dissolved.
Drain again and cover with vinegar (not too strong) in which sugar, cinnamon bark, horseradish and allspice have been added.
Repeat each day for 3 days.
These may be kept in open jar or canned.
Stir until salt is dissolved.
For a 2-gallon crock triple brine recipe.
lass container. Bring the soaking brine to a boil, pour over
Cut pickles up small (1/2-inch).
Make brine of water and salt. Let stand in brine overnight.
Drain, then take 1 cup vinegar and 6 quarts water; add pickles.
Steam but don't boil until they lose their dark green color.
Drain and put pickles in jars and cover with 2 1/2 cups vinegar, 2 1/2 cups water, 4 3/4 cups sugar and 1/2 teaspoon celery seed.
Boil for 5 minutes and pour over pickles. Put a little dill and 3 to 4 slices garlic in first; seal jars.
tir together ingredients in First Brine, making sure salt is dissolved