ugar, ketchup, mustard, molasses, and pickle juice in a large bowl
n crock.
Bring the pickle solution with the alum to
In 1-quart saucepan with spoon, stir sugar, cornstarch and chili powder until well mixed; stir in water, catsup and cider vinegar until smooth.
Over medium-high heat, cook until mixture is thickened and boils, stirring constantly.
Cook 1 minute longer, stirring constantly.
Cook 1 minute longer, stirring constantly.
Remove from heat; stir in chopped sweet pickle or pickle relish.
Boil the sugar, cloves and pickle juice.
Add the remain ingredients and chill until set.
Mix eggs, bread crumbs, 1/4 cup catsup, onion, pickle relish, mustard and horseradish.
Add ground beef and mix well.
Shape mixture into 9 x 4-inch loaf and place in 10 x 6 x 2-inch baking dish.
Bake at 350\u00b0 for 1 hour.
Spread with 1/4 cup catsup and bake for 15 more minutes.
Place pickle juice and onion in blender or food processor.
Process until finely chopped.
Add chicken and process 3 fast pulses.
Add remaining ingredients and process 2 fast pulses.
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size).
Will keep good in fridge.
Very good.
b>pickle relish.
Good with biscuits or cornbread. ENJOY!
Note: Recipe
celery, onion, and pickles or pickle relish. Pulse until minced; transfer
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!
br>Add minced dill pickles, sweet pickle relish and mayonnaise to chicken
Combine potatoes with celery, onion, pickles, eggs, mayonnaise and salt.
Soften gelatin in 1 tablespoon of water.
Heat pickle juice; dissolve gelatin in juice, stirring until dissolved.
Add gelatin mixture to potato salad.
Stir well to blend.
Spoon into greased mold.
Chill until firm (more flavorful if chilled overnight).
Unmold to serve.
Mince sweet pickles, olives, and garlic clove.<
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
Peel moderately hard kiwi, slice into crosswise slices.
Cover with sweet pickle syrup from commercial pickles or your own recipe. Store overnight before using.
Will keep for several days.
Stir all ingredients together.
Serve with fish.
You can use all sweet or all dill relish.
I prefer a mix of the two.
ettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Mix together and serve.
Sweet pickle relish and salad dressing make a sweeter tartar sauce.
Mayonnaise and dill relish makes a more vinegary sauce.
Empty tuna into bowl.
Add mayonnaise and pickle relish.
Mix well and taste. Add more mayo or pickle relish if necessary.
Toast bread.
Add lettuce, tuna chef and cheese.
repared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to