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Gardening
Post recipes old fashioned and new, canning too
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<blockquote data-quote="I luv herfrds" data-source="post: 573810" data-attributes="member: 5917"><p>Here is my favorite that was given to me by a friend. Now if you don't like things hot don't make it.</p><p></p><p>4 1/2 qt. water</p><p>1 1/2 qt. vinegar</p><p>1 1/2c. pickling salt</p><p>garlic, onion, fresh dill, habenero peppers and mustard seed.</p><p>In quart jars put 1 bunch fresh dill, 1 garlic clove, 2 or 3 slices of pepper and a slice of onion.</p><p>Pack cucumbers in jars. This will do 7 quart jars for me.</p><p>Heat water, salt and vinegar to boiling. Pour into the jars and let cool.</p><p>Pour back into the pot and re-boil.</p><p>Add 1t. mustard seed to the jars.</p><p>Pre-heat the oven to 350 degrees.</p><p>After brine has boiled again pour back into the jars and seal.</p><p>Put in a cake pan and put in the oven for 15 minutes.</p><p>Remove and turn upside down and let cool.</p><p></p><p>Now I normally don't like Bread and Butter pickles, but I made these today for a friend and these are the best I have ever tasted. Going to make more next week.</p><p></p><p>4 qts. sliced cucumbers</p><p>1/2c pickling salt</p><p>2 qts. sliced onions</p><p>1 qt. vinegar</p><p>4c. sugar</p><p>1 T. celery seed</p><p>2 T. mustard seed</p><p>1 T. ground ginger</p><p>1 t. ground tumeric</p><p></p><p>Gently stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand 2 or 3 hours or until cucumbers are crisp and cold. Add more ice if it melts. Drain; add onions.</p><p>Mix remaining ingredients; bring quickly to a boil, don't let it boil over. Boil for 10 minutes.</p><p>Add cucumber and onion slices and bring to a boiling point. Pack loosely at once in hot jars; adjust lids.</p><p>Process in boiling water bath for 15 minutes. Remove from canner and let cool.</p></blockquote><p></p>
[QUOTE="I luv herfrds, post: 573810, member: 5917"] Here is my favorite that was given to me by a friend. Now if you don't like things hot don't make it. 4 1/2 qt. water 1 1/2 qt. vinegar 1 1/2c. pickling salt garlic, onion, fresh dill, habenero peppers and mustard seed. In quart jars put 1 bunch fresh dill, 1 garlic clove, 2 or 3 slices of pepper and a slice of onion. Pack cucumbers in jars. This will do 7 quart jars for me. Heat water, salt and vinegar to boiling. Pour into the jars and let cool. Pour back into the pot and re-boil. Add 1t. mustard seed to the jars. Pre-heat the oven to 350 degrees. After brine has boiled again pour back into the jars and seal. Put in a cake pan and put in the oven for 15 minutes. Remove and turn upside down and let cool. Now I normally don't like Bread and Butter pickles, but I made these today for a friend and these are the best I have ever tasted. Going to make more next week. 4 qts. sliced cucumbers 1/2c pickling salt 2 qts. sliced onions 1 qt. vinegar 4c. sugar 1 T. celery seed 2 T. mustard seed 1 T. ground ginger 1 t. ground tumeric Gently stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand 2 or 3 hours or until cucumbers are crisp and cold. Add more ice if it melts. Drain; add onions. Mix remaining ingredients; bring quickly to a boil, don't let it boil over. Boil for 10 minutes. Add cucumber and onion slices and bring to a boiling point. Pack loosely at once in hot jars; adjust lids. Process in boiling water bath for 15 minutes. Remove from canner and let cool. [/QUOTE]
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