oth ends of the dill pickles to create a flat surface
Drain juice from
pickles
and discard.
If pickles are large, slice into quarters.
Re-pack pickles into jar, placing garlic pieces
well throughout.
Combine remaining ingredients in a saucepan,
then
heat to boiling.
Pour hot mixture over pickles; cover
jar\tloosely.
Let jar rest on counter top for 24 hours, then chill.
Will keep indefinitely.
For the turnip pickles. Brush the turnips clean and
Slice the washed pickles into about 1/4 to
Slice dill pickles crosswise.
Layer pickles, then sugar, more pickles, more sugar until the container is full or the ingredients have been used.
Extra sugar can be put over all.
Let set in refrigerator a few days.
Some people say that the pickles made this way (raw pack
g, add the drained Quick Pickles and flour and shake until
br>Use these crumbs on recipes that call for bread crumbs
Combine in a saucepan the sugar, vinegar, crushed stick of cinnamon, celery seed and mustard seed.
Bring to boiling, stirring until sugar is dissolved.
Pour hot vinegar mixture over pickles which have been cut diagonally crosswise in 1/2-inch thick slices.
Add half of garlic clove.
Set in refrigerator for 1 week before serving.
Drain pickles and rinse.
Cut the ends off and slice.
Add all remaining ingredients.
Stir and let stand overnight, then keep refrigerated.
rain the jar of dill pickles leaving pickles in the jar. Set
Boil chicken until cooked and tender.
Cut up chicken in small pieces in a medium size bowl.
Add onion, celery, bell pepper, and sweet pickles, stirring frequently to mix.
Add pickle juice, sandwich relish and Dukes mayonnaise.
Add salt and pepper to taste.
Peel potatoes and cut them into pieces about the size of a half-dollar.
Rinse in cold water and put into boiler of water. Add salt to season.
Boil potatoes for about 20 to 30 minutes or until soft.
Boil eggs for 10 to 15 minutes and peel.
Cut up boiled eggs into potatoes after draining water from potatoes.
Add cut-up sweet mixed pickles.
Add margarine and pour small amount of milk in mixture and stir.
You may also add small amount of mayonnaise to mixture and a spoonful of mustard.
Add salt and pepper to taste.
To make the Thai pickles, bring sugar, vinegar, salt and
Empty gallon jar of pickles into a large bowl, throwing away the juice.
Cut the pickles into 1-inch chunks.
Return the pickles into the jar, alternating with all other ingredients listed above.
Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
Refrigerate.
If giving as a gift, distribute evenly into smaller jars.
This is great with bland turkey sandwiches at Thanksgiving and Christmas!
Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
Cook chicken.
You may use all white meat or combine with chicken leg quarters.
Debone.
Chop chicken.
Chop pickles (homemade sweet is the best to use).
Chop eggs.
Add remaining ingredients to taste.
Mix together.
Refrigerate.
Dice pickles and onion as fine as possible.
Add juice and mayonnaise.
Serve.
Put
slice
of
homemade
bread
on bottom of container (best is
plastic).
Put
cucumber
slices, onion, garlic and dill
on top of bread.
Top with another slice of bread.
Pour hot
brine of water, vinegar, sugar and salt over the cucumber mixture. Cover
and let stand for a day.
Place in refrigerator.
You can eat them after a day.
Put peas in medium size bowl.
Cut up 2 boiled eggs, pickles, onions and cheese.
Add to peas.
Mix in separate bowl milk, mustard, Miracle Whip salad dressing, paprika, salt and pepper to taste.
Whip with hand beater a couple of minutes until slightly thick.
If not thick enough, add more Miracle Whip.
Pour on pea mixture.
Mix thoroughly.
Layer 2 sliced boiled eggs on top. Sprinkle with paprika.
Ready to serve.