Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
PREPARATION OF DILL CUKES THE NIGHT BEFORE.
alt on top, add some dill and toss.
Next add
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
owel while continuing with the recipe.
Wash and scrub the
tomatoes, mushrooms, lemon juice and dill weed. Seal the bag and
ac Style:\" If desired, this recipe can be used for larger
Peel and devein shrimp.
Combine 6 quarts water, 1/2 cup salt, dill and cut up lemon.
Boil 5 minutes, then add shrimp.
Boil 4 minutes, turn off heat and let soak 20 minutes.
Drain and remove lemon.
Cut bottom off of artichokes; boil for 20 minutes. Remove, drain and let cool.
Mince onion, garlic, celery and parsley to make a paste (a mini chopper works well for this). Slice the mushrooms and saute them with the paste in 2 tablespoons olive oil for 3 to 4 minutes.
Set aside.
y Note: I found this recipe in a \"Bonus Book\" that
ixing bowl mix cream cheese, dill, garlic, salt, and pepper together
s OK).
Prepare dill sauce according to recipe #106801.
Plate
ish with 1/3 the dill and rub half of the
mall bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon
he rest of the recipe.
This recipe makes enough dip for
br>Lay half of the dill in the center ofthe aluminum
Cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl.
Set aside.
Cut bread removed from center into bite size pieces.
Combine sour cream, mayonnaise and dill dip.
Refrigerate dip overnight.
Just before serving, fill hollow portion of bread bowl.
Place bread bowl on serving platter and surround it with cut bread pieces.
Use bread as dippers.
This dip is also good with assorted raw vegetables.
ith as much dill as you wish, or dill can be used
Wash cucumbers and pack as many as possible into sterile gallon glass jars.
In each jar, put dill, garlic toes, mustard seed and alum.
In a kettle, boil vinegar, water and salt for 5 minutes or more.
This makes 3 1/2 gallons.
You may need to double recipe, depending on how many jars you plan on doing.
Pour this mixture into jars and fill to top, then seal.
garlic and a layer of dill in a 5 gallon crock
Place 3 slices of onion on bottom of each jar and add 1/2 teaspoon dill seed and cucumbers sliced lengthwise.
Add 1/2 teaspoon alum to each jar.
Mix together vinegar, water, sugar and salt.
Bring to a boil and pour over pickles in jars.
Add 2 slices of onions and 1/2 teaspoon of dill weed on top of each jar and seal.
This recipe is for quart jars.