peeled garlic, and sugar; add NO liquid.
Pour on the
Sprinkle first 3 ingredients with salt and celery seed.
Mix sugar and vinegar and pour over pickle mixture.
Store in jar in refrigerator.
These pickles will keep indefinitely, but they are so good, they won't be around for long.
utch oven over medium heat, cook the beef, sausage and onion
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
aking direction on back of no-cook lasagna box.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
n a medium, heavy saucepan, cook the water and sugar over
hen grilled)
Once frozen, cook patties at about 400 degrees
In a saute pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
Fold in pickles and mustard.
Season the sauce generously with pickle juice and salt, to taste.
Cool, and serve it cool. Will keep for 3 days in the refrigerator.
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!
inutes. Trust me - there is NO MAGIC time. Everyone's oven
rying pan and add the pickle slices, sauteeing them over medium
celery, onion and bay leaf; cook for 4 minutes or until
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
emons; mix well.
Cool pickle 20-30 minutes. Tightly cover
Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
dd chicken, if using, and cook for 5 minutes.
Set
esealable plastic bag; cover with pickle juice. Seal and refrigerate for