Hard boil eggs by your favorite method.
Peel eggs immediately and store them in the refridgerator until chilled.
Chop the peeled eggs and divide into bowls.
Pour salt water over the eggs to taste.
Serve immediately.
o do is collect your salt water and strain it through cheese
ink or basin full of water. Rinse a few times, using fresh
ucumbers for 5 days in salt water; rinse after 5 days. Slice cucumbers
Slice cucumbers.
Soak 12 hours in lime water; rinse.
Soak 4 hours in salt water; rinse.
Soak 2 hours in clear water; drain. Bring to a boil in alum water.
Rinse in hot water.
Make syrup using sugar, vinegar, turmeric and pickling spices the size of an egg in cheesecloth.
Boil cucumber in syrup for 1/2 hour.
Cool and pack in sterilized jars.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
n 1 gallon salt water.
(Put enough salt in water to float an
hole cucumbers in crock, combine salt and water, pour over cucumbers, let
Soak
cucumbers in salt water 14 days.\tRemove slime on
Cook noodles according to directions on the package, omitting salt.
Rinse and drain.
Preheat oven to 350\u00b0.
In nonstick skillet, heat oil over medium-high heat.
Saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.
b>salt water in the refrigerator.
Drain and rinse the mushrooms in cold water
Marinate the eggplant in salt water, rinse and drain.
Cook eggplant in a mixture of Sauterne, water, Worcestershire, hot sauce and soy sauce until it can be mashed.
Pour into a colander, saving the juice.
ith cool water; add about 2 to 3 tablespoons salt and swish
ubes.
Soak overnight in salt water (1/4 cup coarse medium
n a large bowl of water in the refrigerator for 24
n each pepper. Dissolve salt in 1 gallon water. Pour over peppers
Salt each piece.
Let stand stacked 1 hour in salt water. Rinse in cold water.
Cut in small pieces.
Cover with boiling water.
Boil 5 minutes; drain.
ore of the lemonade or water is fine too.
Try
ooker. DO NOT attempt this recipe if your pressure cooker is
Clean and cut artichokes. Snip pinchers off.
Soak in salt water. Rinse and drain. Chop garlic.
Place clove in each, around leaves.
Mix bread crumbs and cheese.
Spread artichoke leaves and spoon mixture into each leaf. Tuck parsley in.
Place in Dutch oven, standing up.
Pour small amount of olive oil over each. Fill pan with water up to middle 3/4 of bottom row of leaves. Boil slowly 2 to 3 hours. Enjoy!