Mix the salt, celery seed, sugar and white vinegar together and heat until salt and sugar are dissolved.
Pour over cucumbers, onions and pepper.
Put in jar and store in refrigerator.
These pickles will keep a long time and are delicious.
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.
Combine onion and cucumbers.
Stir together sour cream, vinegar, sugar and salt.
Toss with vegetables; cover and chill, stirring occasionally.
use whatever quantities of cucumbers I have on hand, adjusting
Add washed and sliced cucumbers to lime and water mixture and soak overnight.
Then pour off this water, add fresh water to cover cucumbers and allow to soak for 3 hours.
Pour off this water and pour sugar and vinegar over cucumbers.
Bring to a boil and boil for 35 minutes.
Add amount of pickle spice desired, either loose or tied in a cloth.
Put in warm jars and seal.
soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
Wash cucumbers well with cold water. Trim
Use 6-8 medium cucumbers. Cut into sticks. Pour boiling water over them and let stand 5 hours. Drain and pack into jars.
Boil solution for 5 minutes Pour over cucumbers in the jars. Put on top and screw band tight. Process in boiling water 5 minutes.
Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.
Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.
our green onions. Chop your pickle and eggs if desired.
Cover cucumbers with water and pickle lime.
Let stand 12
oom temperature.
Pack the cucumbers and the remaining ingredients in
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.
Soak cucumbers in
water
and lime for 24 hours.
Rinse and soak in clear
water
3
hours.
Put in vinegar, sugar and salt. Put in
bag celery seed, cloves and pickle spices.\tLet cucumbers stand in
this overnight.
Next morning, cook for 30 minutes and can.
Put cucumbers in a gallon jar.
Fill jar with vinegar, salt, alum and spices.
Leave for 8 weeks.
After 8 weeks, drain well; pour off vinegar and spices.
Add 5 pounds sugar to pickles. Sugar will dissolve and make syrup.
Refrigeration is not necessary.
Do not need to seal.
eal.
* An easy way to seed the cucumbers is to cut
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Place sliced cucumbers in a colander. Sprinkle with
Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
Rinse and drain well.
Mix Vinegar and Sugar till sugar is dissolved.
Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).
Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
Thaw in refrigerator or in cold water.
Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
Chill overnight, serve with a sprinkle of fresh chopped chives.
Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.