ot.
Pour into prepared canning jars, leaving about 1\" for
Spread thin layer of cream cheese on slice of meat.
Wrap one pickle with cheese covered meat slice.
Keep spreading the cheese on ham slices and wrapping the pickle spears up in them.
Place in a plastic container or decorative serving platter and chill for at least 1 hour, then slice rolls into wheels and stick toothpicks in them for serving.
The pickle will be surrounded by the cream cheese and wrapped with sliced meat in bite-size bundles.
b>pickle relish.
Good with biscuits or cornbread. ENJOY!
Note: Recipe
If canning, sterilize 8 jars, lids and
aking a double or triple recipe for the whole family or
ick up residual burger flavors, without soaking or dampening. Toast for
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery
Butter the insides of the jars, being careful not to get any butter on the top inch of glass. Fill jars half full of bread batter. Pop into oven without lids and bake about 45 minutes. (If the jar loaves are done, they'll have the texture of regular bread, if they're not quite done, they'll feel and taste like bread pudding.) Remove each jar and screw a heated lid on tightly. The sealed bottle-bread will keep without refrigeration.
br>Great additions to this recipe are: salsa, sour cream, Mexican
Fill jars with pickles, then add cold water.
The first four ingredients should be added to each quart jar.
Seal.
Before using, about 12 to 24 hours ahead of time, remove from brine. Wash in cold water twice and drain.
Split each pickle and return to rinsed jar.
Add sugar and cold water.
Place in refrigerator and keep refrigerated.
Cut and boil potatoes.
Let drain and cool some (for about 15 minutes).
Pour on pickle juice and toss.
Add the rest.
Can be enjoyed hot or cold.
Goes great with ribs and baked beans.
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
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.
n shallow pan.
Combine pickle juice, chili sauce or ketchup
ou will need for the recipe. Pour it into a large
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.
efill.
I double the recipe which makes 16 oz. or
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!