terilize or wash your giant pickle jar (about a gallon) from
Drain Kosher Dill pickle.
Cut pickle round not too small (thin).
Put in same jar.
Mix sugar and vinegar.
Put cloves in thin cloth and put in jar with pickle.
Add garlic.
Pour sugar mixture over pickle.
Put pickle in refrigerator jar upside down to dissolve sugar.
Shake often.
When sugar is dissolved pickle is ready to eat 24 hrs.
Keep refrigerated.
Drain all pickle juice from jar into a
ver the 1/2 cup kosher salt and mix well, to
Poblano Pickle Relish: Combine all of the
Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
Mix all ingredients.
Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.
n hot jars, place Ball Pickle Crisp, 1 garlic clove; pack
Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper,
Pat dill pickle dry with paper towel.
he 2 1/2 Tablespoons kosher salt. Heat just until the
Spread 1 side of each ham slice with 1 tablespoon cream cheese.
Place 1 pickle on edge of each ham slice.
Roll ham slice around pickle; press edges to seal.
Cover and refrigerate 1 hour. To serve, cut each pickle into 6 slices.
Makes 48 appetizers.
Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 Tbsp. cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 6 pieces to serve. Makes 62 to 78.
cut each pickle in halves lenghtwise.
use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
taste for salt and pepper.
spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
sprikle with paprika for garnish.
edium-high heat. Dip a pickle slice in the flour, egg
erve in specified container with pickle.
If HOT, assemble sandwich
Spread 1 side of each ham slice with 1 tablespoon cream cheese.
Place 1 pickle on edge of each ham slice.
Roll ham slice around pickle; press edges to seal.
Cover.
Refrigerate 1 hour. Cut each piece into 6 slices.
Serve with assorted vegetable dippers, cheeses, etc.
Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
Heat 1 T butter in skillet over medium heat.
Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread.
Place 1 slice, buttered side down, in skillet.
Place 1 or 2 slices of the cheese on top of this bread slice.
Place pickle slice or slices on top of cheese.
Place onion slices on top of pickles.
Put other slice of bread, butter side up, on top.
Fry in pan until both slices are golden brown, about 5-7 minutes.
Spread one side of each ham slice with one tablespoon of cream cheese.
Place one pickle on edge of each ham slice.
Roll ham around pickle.
Press edge to seal.
Cover and refrigerate 1 hour.
Spread 1 side of ham slice with 1 tablespoon cream cheese. Place 1 pickle on edge of each ham slice.
Roll ham slice around pickle.
Press edges to seal.
Cover and refrigerate 1 hour.
Cut each into 6 slices.