- bell peppers
- canning salt
- jalapeno peppers
- sugar
- cinnamon
- allspice
- large onions
- green tomatoes
- dry mustard
The secret to this is the lemon. You really can not tell the difference between this and strawberry preserves.
- sugar
- thick slices lemon
- figs
When canning, pickling or preserving foods you should always use canning salt. You should also always use 90 to 100 grain vinegar unless the recipe says otherwise. Also distilled water is highly recommended.
- distilled water
- bell pepper chopped
- onion chopped
- jalapeno peppers chopped
- canning salt
- celery seed
- mustard seed
- sugar
- pickling spices
- cabbage cut in small pieces
- green tomatoes finely chopped
These are the best canned beets I’ve ever had or made.
Most pickled beets taste like “dirt”…because you peel these before cooking the “dirt” taste is gone!
- sugar
I haven’t made these, but hers were always good.
Little different pickle…she puts a little sugar and less salt.
- fresh dill per jar
- 1/4/onion per jar
- canning salt
- sugar
- garlic per jar
- distilled water
Don’t know who Albert is…but he makes a pretty good sauce!
Makes 10 pints so you can give some away as gifts.
- salt
- vinegar
- vegetable oil
- onions finely chopped
- garlic finely chopped
- tomatoes finely chopped
I haven’t tried to make these but Mothers and Totsy’s were always great.
This a great recipe. These pickles come out very much like Kosher Dills.
- large & medium garden cucumbers
- small stalk fresh dill with "seed heads" per gallon
- canning salt
- distilled water
- large onions
- hand full of garlic cloves
Easiest recipe yet.
- whipping cream
- white Karo
- margarine
- salt
- vanilla
- brown sugar
- sugar
- pecan pieces
Yummy!
- rice krispies
- vanilla
- dates chopped
- eggs
- pecans chopped
- salt
- sugar
- margarine
- Powdered sugar
- baking soda
- buttermilk
- salt
- sugar
- butter
- pecan halves