Mix the salt, celery seed, sugar and white vinegar together and heat until salt and sugar are dissolved.
Pour over cucumbers, onions and pepper.
Put in jar and store in refrigerator.
These pickles will keep a long time and are delicious.
ertically into jars.
Mix white vinegar, pickling salt, and sugar in
rom the strainer and add white vinegar to it. Pour this mixture
Mix lime and water; add sliced cucumbers.
Let stand 24 hours. Next day, pour water and lime off cucumbers.
Let cucumbers set in ice cold water for 4 hours.
Important: Change water every hour!
Mix vinegar, sugar, celery seed and salt together; put cucumbers in solution.
Leave overnight.
Cook next a.m.
Starting on high heat, bring to a boil; cut stove down to medium heat and boil for 45 minutes, stirring occasionally.
Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
Mix all ingredients.
Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.
Boil water, add peeled potatoes cut into large chunks, cook and drain.
Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
Source: Idaho Potato Commission.
Break up soaked bread and mix with egg, hamburg, salt, pepper and garlic salt.
Shape into small balls.
Roll in flour and brown in oil.
Drain and add water, sugar, salt, tomato sauce, white vinegar, pickle relish, pineapple chunks, green peppers and carrot.
Cook until liquid cooks down to 2/3.
May be cooked in electric skillet and later put in casserole.
Chop cukes, sweet green peppers, sweet red peppers and onion. Dissolve salt into water; pour over vegetables.
Let stand 3 to 4 hours; drain thoroughly.
Combine white vinegar, dry mustard and dill seed in a pan; heat until boiling.
Add vegetables; bring to boil again.
Pack hot in hot jars.
(You can add 1 head of dill to each jar before adding vegetables, if you desire.)
Process in water bath for 10 minutes.
Makes about 6 pints.
Peel, slice and core large cucumbers 1/2 to 3/4-inch thick (2 gallons cucumbers).
Soak in lime water 24 hours (2 cups lime to 8 1/2 cups water).
Drain and wash thoroughly.
Cover with 1 cup white vinegar, alum, food coloring and enough water to cover. Simmer 2 hours; drain well.
Wash and slice unpeeled cukes into 1/4-inch slices.
Discard ends.
Add onion and salt and mix.
Put garlic cloves over top. Cover with ice cubes and let stand 3 hours or overnight.
Drain and remove garlic cloves.
Heat sugar, turmeric, celery seed, mustard seed and white vinegar to boiling.
Add drained cukes and onion slices and boil 5 minutes.
Start to count processing time as soon as water in canner returns to boil.
Peel and cut cucumbers into thin slices.
Mix with the yellow onion and minced garlic.
Bring to a boil the sugar, water, white vinegar, and dill.
Pour over cucumber mixture, and chill for 1 hour ( over night is better ) before serving.
This keeps for several days (up to a week ) in the fridge.
Mix well the first 6 ingredients.
Let stand for 1/2 hour. Drain off salt and water.
Mix sugar, white vinegar, mustard seed and celery seed.
Pour over chopped ingredients.
Refrigerate. Let stand 7 to 10 days before eating.
Keeps very well.
able salt into 1 gallon white vinegar (5% acidity).
Add 1
In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
edium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy
our milk, add 1 teaspoons white vinegar to the measuring cup before
br>In saucepan heat the vinegar and salt, stir until dissolved
riends like, you can infuse vinegar with mild long peppers, spicier
umps remain.
Mix the vinegar with 1 cup of water
Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
Heat the wine or white vinegar to just below the boiling point.
Fill the jar with the vinegar, and cap tightly.
Allow to stand 3 to 4 weeks.
Strain vinegar, discarding basil and garlic.
Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
Seal tightly.
Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.