Drain brine off of pickles.
Add the sugar, celery seed and mustard seed.
Put this over pickles.
Add the alum to make crisp. Let stand overnight and will make own juice.
Makes delicious sweet pickles.
alted water.
When ready to make pickles:
Put 1 quart vinegar
To make your own Polish-style pickles (or pickled cucumbers as they are also known), you should start with fresh pickling cucumbers of roughly 4 to 5 inches in length.
The best are those grown without chemical fertilizers.
Soak cucumbers in a sink of cold water 30 minutes if they are freshly picked or up to 3 hours if they are not.
Scrub well, then scald with boiling water and allow to drip-dry in an earthenware crock of glass jar large enough to accommodate 4 pounds of cucumbers.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
non-metal container.
Make a brine with the 1
he two eggs and milk to prepare the cornbread as directed
Preheat oven to 375 degrees F. Spray muffin
dd the food coloring according to your desired intensity of color
r overnight. (If you want to make things super easy for yourself
Let cucumbers set in salt water for 5 days.
Drain and wash. Add alum in water to cover pickles.
Let stand 24 hours.
Drain and wash.
Cover pickles with vinegar.
Let stand 24 hours. Drain.
Put pickles back in jug.
Pour sugar over pickles.
Leave in jug.
Does not have to be sealed.
May add pickling spice, if desired.
Preheat oven to 300 degrees
tir.
Set it aside to cool.
Once mixture is
gether thoroughly in a bowl to make a very smooth batter. Cover
em into small chunks.
To Make A Roll With The Rice
ooth, and slightly elastic, 2 to 3 minutes.\n Watch Now
Preheat oven to 400 degrees F (200 degrees
Preheat the oven to 450\u00b0F.
Cook bacon
inute.
Note: I like to continue cooking all the veggies
Saute onions and garlic in about 10 to 13 tablespoons oil (1/2 olive oil okay). Add oregano, sason, tomatoes, tomato sauce and Alcaparradoes (drained).
Simmer a few minutes to let flavors mix.
Add rice and cans of beans (no draining needed) and water to make thick soupy consistency. Add salt to taste.
Pour the olive oil into a 12 inch skillet and heat on low heat. Add the diced onion and saute' until the onions are slightly golden. In the meantime, crush the canned tomatoes with your hands until smooth and then add them to the skillet. Cook 10 to 15 minutes. Salt and pepper to taste. Then chop the basil leaves and add them to the sauce. Add crushed pepper flakes if you want to make it more spicy, or eggplant or zucchini. I like to add about 4 cloves minced garlic in with the onion at the beginning for added flavor.