y about half.
Lower the heat and add the sour cream
ash sour pickles; slice pickles and set aside.
Put the pickles in the
Drain and rinse the sour pickles.
Slice pickles and pour sugar over them.
Let stand 24 hours, then turn the jar upside down and repeat the process until all the sugar has dissolved.
The sugar will make a syrup.
Pickles can be eaten after 24 hours, but they are best when pickles have sat in syrup for 5 days.
Drain sour pickles; slice.
Layer pickles in a large mixing bowl or crock with equal amounts of sugar (no juice).
Place pickling spice, garlic and tarragon vinegar on top.
Weigh down with a plate.
Refrigerate for 3 days, stirring thoroughly, once a day (first time after 25 hours).
At end of 3 or 4 days, put in clean jars (after removing garlic).
Cut sour pickles and jalapenos crosswise into rounds (seeding jalapenos is optional).
Peel garlic, leaving cloves whole.
Heat vinegar, sugar and oil to just below boiling.
Pour over pickles, jalapenos and garlic in a large bowl.
Marinate in refrigerator for five days, stirring occasionally.
Put into smaller jars and keep refrigerated.
ussian Dressing (either my delicious recipe or store bought, but preferably
erves to weigh down the pickles so they remain submerged and
n 10 seconds).
Pat pickles dry with paper towels. Working
Drain liquid from pickles (pour out).
Slice pickles about 1/4-inch thick.
Put a few slices of pickles back in gallon jar. Pour a good layer of sugar over pickles.
Continue to layer pickle slices and sugar until they are all back in the jar.
Put garlic in the middle of the jar (or when half of the pickles have been placed back in the jar).
Will make its own liquid.
When all sugar is dissolved, put in refrigerator and keep until all are eaten.
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.
Pour sour pickles into strainer, rinsing thoroughly.
owl until blended.
Add half of pickles to flour mixture, tossing
Pour off liquid and remove pickles from jar.
Slice pickles and put back into jar, layering alternately with sugar.
Slice garlic and add it and the celery seed as you put pickles back into jar. Pack down each layer as you go.
Put top of jar and turn it over several times during next day until sugar is dissolved.
Cut pickles in very thin slices.
Weigh pickles.
Place in large jar or crock.
Add equal weight of sugar.
Let stand 3 days. Pickles will be crisp and clear.
Pour 2 cups vinegar from jar of pickles into saucepan. Add the pickling spices and bring to a boil.
Let cool. Pour back into jar and let set for 4 days, shaking jar several times each day. Drain pickles on the fifth day well. Wipe pickles dry. Slice.
Layer pickles and sugar in a pan.
Let stand until sugar starts to melt. Stir gently until sugar is dissolved. Put pickles back into jar. (Mustard seed may be added.)
Pour juice off pickles; keep jar.
Slice pickles in rings 1/4-inch thick.
Put pickles back in jar with sugar and Tabasco sauce.
Let soak for 3 weeks, shaking the jar once daily.
Jar up in hot, sterilized jars and lids.
Wash and chop pickles into large pieces.
In same jar the pickles came in, put layer of pickles and part of the sugar. Repeat layers until all is used.
Tie spices in small piece of cheesecloth and put into the middle of the jar.
Heat vinegar and pour over pickles.
Shake well every 30 minutes until sugar is dissolved.
Chill and eat.
Season the meat with paprika, salt, and pepper. Heat butter in a very hot skillet, then add the meat, stirring to separate the strips, so they cook evenly, about 2 or 3 minutes; remove and set aside.
Add the onion to the skillet and cook, stirring, about 1 minute. Add wine and cook until reduce by 1/2. Lower heat then add the sour cream. Do not let sauce boil as the sour cream will curdle.
Return the meat and stir. Add cornichons or sour pickles and stir. Serve over egg noodles, rice, or sauteed potatoes.
Drain pickles.
Cut in 1/4-inch slices.
Combine pickle slices, vinegar and sugar.
Tie spices in small piece of cheesecloth and let mixture stand at room temperature stirring occasionally until sugar dissolves (about 4 hours).
Return half the pickles to the jar.
Add spice bag, remaining pickles, then fill jar with the syrup.
Drain all juice from pickles and throw away.
Slice all pickles. Put 1/2 of sliced pickles back in jar. Add 3 cups sugar and 10 cloves.
Add 2nd half of pickles to jar. Add last 3 cups of sugar, 10 cloves and all the Tabasco sauce. Add garlic and onion. Shake jar twice a day for 7 days. Put in refrigerator.