To pickles add salt; pour 1 gallon boiling water over pickles. Soak them in this brine for 1 week, stirring once a day to keep scum from forming.
Drain, cover with fresh boiling water for 24 hours.
Drain.
Add alum the size of a walnut and cover with boiling water and soak 24 hours.
Drain.
Cut pickles into chunks. Heat to boiling vinegar, sugar and pickling spice.
Pour over pickles hot.
Repeat every morning for 4 days, then they are ready to can.
Wash pickles and dry.
Cut pickles into chunks.
Heat sugar, vinegar, and spice.
Bring to a boil and pour over pickles. Refrigerate or can in jars.
Let pickles stand in 1 quart boiling water with salt 1 week. Drain and cover with boiling water for 24 hours, then drain again and cover with boiling water and alum.
Let stand another 24 hours, then drain.
Take sugar, vinegar and spices.
Turn over the pickles boiling hot and let stand 24 hours.
Repeat 4 days. Doesn't have to seal.
Make pickles.
Cover with salt and cold water.
Let set 2 days. Pour off.
Cover with boiling water.
Let set 24 hours.
Pour off. Add alum and cover with boiling water.
Let set 24 hours.
Boil vinegar, sugar and pickling spices.
Put pickles in after draining well.
Let set 24 hours.
Can the next day; hot pickles in hot jars or process 10 minutes.
ids and process 10 minutes for under 1000 foot elevation, 15
alt to a boil. Cook for 3 minutes or until sugar
br>Place jars upside down for 5 minutes then flip back
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Wash cucumbers.
Place in jars.
Put a pinch of alum in each jar.
Combine salt, vinegar and water.
Boil until salt dissolves. Pour over pickles.
Use same recipe for dill pickles.
Just add a dill sprig and a pinch of garlic to each jar.
Seal.
Fill jars 1/2 full with cukes and add remaining ingredients. This recipe is for pints.
(Double recipe for quarts.)
inutes, you could half the recipe for 6 jars.
uttermilk, salt, and pepper. Place pickles in mixture and set aside
Heat oil.
Remove any excess liquid from pickles by blotting on paper towel.
Place flour in a plastic ziptop bag and add pickles, shake well to coat.
Beat Egg and 1 Tbsp of water together in a bowl.
Combine Bread Crumbs and Seasoning in a second ziptop bag.
Take 1 floured pickle and dip into egg mixture. Shake lightly to remove excess egg and place in Bread Crumbs. Shake Bag.
Repeat for all pickles.
Fry until golden brown.
Serve with Ranch Dip.
Drain pickles and cut into strips.
Place back in jar and add ingredients.
Place in refrigerator, shaking often to dissolve sugar.
May be used over and over for more pickles by adding 1 1/2 teaspoons vinegar, 3/4 cup sugar, 1 tablespoon horseradish, celery seed and onion.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile