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!
hen add your onions and pickle slices. (amounts will vary depending
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Cover cukes with salt water for 14 days.
Drain, rinse and slice.
Soak overnight, covered with alum water.
Drain; rinse. Soak overnight with vinegar.
Drain.
Add 10 pounds sugar and 1 box pickle spices.
Cover.
Set until sugar is dissolved.
Use sterilized canning procedures.
Cook the vinegar, water and pickle salt for 3 to 5 minutes. Pour over fiddleheads that are already in canning jars.
Once this is done, place each amount of spice in each jar.
Seal jars; cook for 5 minutes in canner.
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
inegar, 3/4 cup sugar, canning salt, mustard seed and cinnamon
try to submit this recipe it says \"Oil for browning
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
In large bowl soak cucumbers in canning salt and water (enough to cover) for 30 minutes; drain. Rinse in cold water.
Toss cucumbers with onion rings, green pepper and celery.
Bring to boil apple cider vinegar, 2 quarts water and canning salt.
Put into sterilized quart jars garlic, pepper and dill. Pack jars full of small pickling cucumbers which have been thoroughly cleaned.
Pour boiling solution over cucumbers, filling jars and seal with hot sterilized lids.
Let stand a few weeks before serving.
hours.
Prepare home canning jars and lids according to
Combine cucumbers, onions and peppers in a large bowl. Sprinkle with a quarter cup canning salt and cover with cold water.
Let stand 2 hours.
Slice tomatoes and onions.
Layer alternately, sprinkling each layer with canning salt.
Use a crock or closed vessel to place these layers and let set overnight.
Drain well and squeeze gently as you place in cooking vessel.
Cover with this mixture vinegar, pepper, allspice, dry mustard, cloves and celery seed.
Simmer slowly for 1 hour.
Makes 6 quarts.
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.
minutes. Pack the watermelon pickle into the hot, sterilized jars
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
combine the achiote paste, chiles, canning sauce, oil and 3/4