Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
spread sweet mustard pickle over both slices of bread.
top one slice with cheese and then sausage.
top with remaining slice of bread.
cut into 2 triangles.
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers
Combine all the ingredients except the caramel colouring in a large saucepan.
Bring to the boil and then reduce the heat to a simmer.
Cook until the swede is cooked through but still firm, about 11/2 to 2 hours.
Add the caramel colouring until the colour is dark brown.
Bottle and seal.
The flavour will improve if the pickle is allowed to age for a few weeks before using.
Combine all the patty ingredients and form into 6 patties of equal size with wet hands.
Make the Warrior topping by combining the whipped cream with the sour cream, stirring in the rest of the ingredients and mixing well. Keep refrigerated until needed.
Barbecue the patties on an oiled grill for about 5 minutes per side, over a moderate heat.
Assemble the burgers by stacking on freshly toasted buns, the patties, lettuce, sweet cucumber pickle, sliced tomatoes and a dollop of Warrior topping.
br>Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and
Place sweet potatoes into a large pot
o 375 degrees. Grate the sweet potatoes into medium-sized bowl
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
ith lime.
FOR THE SWEET SOY SAUCE:
Combine soysauce
hen add your onions and pickle slices. (amounts will vary depending
onths. Thaw overnight in the refrigerator before using.
In the
In small mixing bowl mix all ingredients.
Refrigerate, the longer the better, before serving. It can stay fresh in the refrigerator up to 3 - 4 days.
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
ugar, ketchup, mustard, molasses, and pickle juice in a large bowl
Cook macaroni and drain.
Put macaroni in a bowl and pour pickle juice over it while it is still hot.
Let set for about an hour and then drain juice and discard.
Mix macaroni with remaining ingredients and put in fridge for 4-6 hours or overnight. Preparation time includes marinating the macaroni.
ool pickle 20-30 minutes. Tightly cover and store in refrigerator for
Drain all pickle juice from jar into a
place drained tuna, chopped egg, pickle relish, chopped celery and chopped