Wash cucumber and cut in sticks.
Cover with boiling water and let stand 4 to 5 hours.
Drain and pack solidly into 6 pint jars. Mix remaining ingredients and boil 5 minutes.
Pour over cucumbers, filling to 1/2-inch from top.
Seal and process 5 minutes.
For a sweeter pickle, double the amount of sugar.
Slice onion and cucumbers.
Mix vinegar, sugar, salt and grated clove.
Simmer for 10 minutes.
Put in jar and let stand for 24 hours.
Clean cucumbers and slice 1/4\" thick (unpeeled).
Sprinkle over with salt, stir and let sit for 10 minutes.
Combine ingredients, toss and serve.
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.
emperature.
Meanwhile, thinly slice cucumbers. Strip skins off of winter
Mix lime and water; add sliced cucumbers.
Let stand 24 hours. Next day, pour water and lime off cucumbers.
Let cucumbers set in ice cold water for 4 hours.
Important: Change water every hour!
Mix vinegar, sugar, celery seed and salt together; put cucumbers in solution.
Leave overnight.
Cook next a.m.
Starting on high heat, bring to a boil; cut stove down to medium heat and boil for 45 minutes, stirring occasionally.
soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
use whatever quantities of cucumbers I have on hand, adjusting
Wash cucumbers and pack whole in jars.
Place 1 tablespoon mixed pickling spices on top of packed cucumbers and put 3 grape leaves either in the bottom or the top of each jar.
Add 1 tablespoon salt.
Heat to the boiling point 1/2 cup vinegar and 1/2 cup water (per jar).
Pour over cucumbers and seal.
If the jars do not seal, you may process them in cold pack canner for 5 minutes. Let stay in jars at least 2 weeks before using them.
Wash cucumbers well with cold water. Trim
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!
Put cucumbers in stone\tjar or glass.
Pour over them 1 gallon boiling water with\t1 teacup salt dissolved.
Let stand 8 days. On the 8th\tday,
drain off water and wash good. Then pour\tover gallon boiling water and let stand 24 hours.
Ninth day,
pour over
a
gallon
boiling
water
with 1 tablespoon powdered
alum; let stand 24 hours.
Tenth day, drain and pour over
1 gallon boiling water and let stand 24 hours.
Eleventh day, drain and pour over boiling syrup.
Add washed and sliced cucumbers to lime and water mixture and soak overnight.
Then pour off this water, add fresh water to cover cucumbers and allow to soak for 3 hours.
Pour off this water and pour sugar and vinegar over cucumbers.
Bring to a boil and boil for 35 minutes.
Add amount of pickle spice desired, either loose or tied in a cloth.
Put in warm jars and seal.
Use 6-8 medium cucumbers. Cut into sticks. Pour boiling water over them and let stand 5 hours. Drain and pack into jars.
Boil solution for 5 minutes Pour over cucumbers in the jars. Put on top and screw band tight. Process in boiling water 5 minutes.
Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.
Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.
Cover cucumbers with water and pickle lime.
Let stand 12
Mix the salt, celery seed, sugar and white vinegar together and heat until salt and sugar are dissolved.
Pour over cucumbers, onions and pepper.
Put in jar and store in refrigerator.
These pickles will keep a long time and are delicious.
Cover cucumbers with boiling water.
Let sit for 4 to 5 hours. Pack into pint jars.
Make boiling solution (might have to triple recipe); boil for 5 minutes.
Pour over quartered cukes to within 1/2-inch of top of jar.
Put through water bath for 15 minutes. Yields approximately 18 pints.
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.
Soak cucumbers in
water
and lime for 24 hours.
Rinse and soak in clear
water
3
hours.
Put in vinegar, sugar and salt. Put in
bag celery seed, cloves and pickle spices.\tLet cucumbers stand in
this overnight.
Next morning, cook for 30 minutes and can.