Whisk pickle juice, brown sugar, kosher salt,
n simmering water until ready for use. Do not boil. Wash
ill be too much room for brine in the jar. The pickles
lass container. Bring the soaking brine to a boil, pour over
abbage. Let salted cabbage stand for several minutes to wilt slightly
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
efrigerate overnight.
Whisk buttermilk, pickle brine, hot sauce, and egg together
Cut up potatoes and eggs; cover with the following:
Mix real mayonnaise with sour cream, pickle brine and all remaining ingredients.
Sprinkle with salt, pepper and celery seed to taste. (Refrigerate overnight and cover.) Serves 6.
n simmering water until ready for use. ( do not boil ).
dges. Roast at 350 degrees for 30 minute or until tender
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
Dip tomatoes in hot water for 20 seconds then in ice
pot of boiling water for about a minute or until
nd dip in boiling water for 30 to 60 seconds or
Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
Allow to cool completely before using.
Large heavy duty sealable plastic bags work the best.
Working in batches, blanch tomatoes for one minute and immediately immerse
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
nd lids in boiling water for at least 5 minutes. Pack
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
Process for 35 minutes for quart jars in a water bath.
** You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.