g, add the drained Quick Pickles and flour and shake until
owel while continuing with the recipe.
Wash and scrub the
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!
auce, gather burger ingredients.
Pickles: Slice Vlasic original or Heinz
Some people say that the pickles made this way (raw pack
reatment referenced in recipe description.
Variation for firmer pickles:
Wash
With a knife, spread softened cream cheese over pickles, covering well, then wrap a piece of chipped beef around pickles and cut into slices.
Stick a toothpick in each slice for an easy appetizer dish.
Use 1 qt. dill pickles, sliced and drained, put in bowl.
On top of pickles put other ingredients.
Let stand 24 hours, stirring occasionally.
Put back in jar.
Turn upside down once in a while.
Put in refrigerator to become crisp.
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.
Slice pickles, onions and peppers and mix.
Add 1 tablespoon salt and mix.
Cover and place in refrigerator for 2 hours.
Stir after 2 hours and drain off any liquid.
Add vinegar, sugar and the celery seed.
Mix thoroughly.
Let stand for 4 hours, mixing about every hour.
Place in jar and refrigerate.
Use as desired. Recipe will feed 8.
Dissolve salt in water and pour over cucumbers.
Let these stand 7 days, stirring occasionally.
Remove brine and pour scalding water over pickles and let remain 1 day.
Drain and cover with scalding water again in which a chunk of alum the size of a walnut has been dissolved.
Drain again and cover with vinegar (not too strong) in which sugar, cinnamon bark, horseradish and allspice have been added.
Repeat each day for 3 days.
These may be kept in open jar or canned.
Stir until salt is dissolved.
For a 2-gallon crock triple brine recipe.
Slice cucumbers and onions very thin.
Let stand in salt water (1 cup salt to each gallon of water) for 2 hours or longer. Drain.
Boil in vinegar mixture until tender.
Pack in jars. Seal.
(Makes about 13 pints for the doubled recipe.)
n 10 seconds).
Pat pickles dry with paper towels. Working
inutes, you could half the recipe for 6 jars.
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
Make a mixture of vinegar and sugar. Stir in onions, Sriracha, and celery seeds. Pour it all over the chopped celery, using 3 cups liquid for every 1 1/2 cups chopped celery. Throw it in the refrigerator for a few days, and you've got the ultimate refrigerator pickles.