g, add the drained Quick Pickles and flour and shake until
rain the jar of dill pickles leaving pickles in the jar. Set
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.
n 10 seconds).
Pat pickles dry with paper towels. Working
ongs divide and drop the pickles between all the jars but
For the Labskaus, cook potatoes in boiling salted water for about 20 mins. Heat 2 tbsp butter and saute onions. Add corned beef and cook for about 2 mins. Add allspice and season to taste. Drain potatoes, add to corned beef and mash together. Add 4-6 tbsp pickled beet brine and 2-4 tbsp pickle brine.
Heat 1 tbsp butter in a large pan and fry 4 eggs. Serve corned beef hash with pickles, pickled beets, pickled herring, and fried eggs.
Cook the potatoes in boiling salted water for about 20 mins, until tender. Drain and set aside to cool.
For the dressing, mix the sour cream, vinegar, sugar, dill and salt and pepper to taste.
Cut the herrings into chunky pieces and combine with the pickles, onions and apples. Transfer to serving plates with the potatoes. Spoon the dressing over the top. Serve garnished with dill sprigs.
Mix the ground beef, egg, pickles, mustard, onions and soaked bread and form the mixture into 4 patties. Wrap two slices of bacon crosswise around each patty.
Heat the oil in a pan and fry the patties for 6 mins each side over medium heat.
Bring to boil 4 to 5 quarts water.
add 2 1/2 TLB pickling salt per quart.
and 1 cup vinager.
let cool.
In clean quart jars add
1 tsp muster seed.
3 peppercorns.
1-2 cloves garlic sliced or choped.
1-2 spigs dill.
Quarter the pickles and fill jars.
Pour water mixture to top of jars and place in refrig.
Ready to eat in two days.
Will keep up to 2 months in refrig.
very crispy.
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.
eserve the liquid.
Cut pickles into 1 inch chunks, return
alt to 1 gallon of pickles in water.
Boil 1
Drain off and throw away all vinegar from the jug of dill pickles.
Cut pickles into wheels, do not cut too thin.
Return the pickles to gallon jug and add the sugar to pickles.
(It works best if you layer the pickles and sugar a couple times.)
Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
Add 1 ounce of Tabasco hot sauce and mix well.
You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Drain and wash sour pickles; slice pickles and set aside.
Put
Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.
Boil 1 minute.
Drain pickles, discarding juice in which they were packed.
(If not using sliced pickles, cut pickles in 1/4-inch slices.)
Repack pickles in quart jar.
Strain out pickling spices and pour warm syrup over pickles.
Store in refrigerator 1 week before using.
Put pickles in gallon jar.
Pour vinegar solution over pickles. Leave set in solution 3 or 4 weeks or until you get ready for pickles.
Pour solution off and wash pickles good.
Then put 4 cups sugar over pickles until they make own liquid.
Put in jar and refrigerate.
Makes 4 quarts.
Wash and slice pickles and onions.
Soak in salt water about 4 hours.
While pickles are soaking, bring vinegar, sugar and spices to a boil, then set aside to cool.
Drain pickles well (squeeze juice out).
Place pickles in jars.
Pour brine over pickles.
Put caps on, but do not worry about sealing.
Place in refrigerator. Let stand a couple of weeks before using.
Drain juice from pickles and discard. Slice pickles into spears and put in jar. Add hot sauce, garlic and 1/3 of sugar. Screw on lid tightly. Gently mix pickles with sugar and spices by tipping jar back and forth. Leave on counter at room temperature for 1 week. As sugar dissolves, add more sugar until all sugar is used. Mix pickles daily. Pickles will be dark green when all sugar is absorbed.