GRANDMA STUCK'S KOSHER DILLS
A delicious recipe for making homemade kosher dills.
Provided by Dustin
Categories Pickles
Time P19DT17h37m
Yield 9
Number Of Ingredients 7
Steps:
- Combine water, vinegar, and salt in a saucepan; bring to a boil. Cook until salt is dissolved, 2 to 3 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers, dill, and garlic into hot, sterilized jars; top with vinegar mixture, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for at least 1 month.
Nutrition Facts : Calories 9.4 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 3.6 mg, Sugar 0.9 g
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S DO-OVER PICKLES (AKA SWEET DILL PICKLES)
This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.
Provided by Gagoo
Categories Lunch/Snacks
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
- Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
- After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
Nutrition Facts : Calories 218.9, Fat 0.2, SaturatedFat 0.1, Sodium 1334.6, Carbohydrate 54, Fiber 1.7, Sugar 51.9, Protein 0.9
GRANDMA HASZ'S CHRISTMAS CUTOUTS
This is my great-grandmother's recipe. It has survived four generations and is still at the top of my cut-out recipe list. The secret is to roll the dough extra thin! Frost with buttercream frosting for best taste.
Provided by smithgangMom
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Cream together the butter and sugar in a large bowl. Blend in the eggs, lemon extract, and vanilla extract. Sift together the flour, salt, and baking soda in a separate bowl. Slowly add the flour mixture to the butter mixture, beating continually. Stir in the oatmeal.
- Roll the dough out onto a lightly-floured surface to about 1/8-inch thickness. Cut dough into shapes using cookie cutters and arrange them on the prepared sheets.
- Bake in the preheated oven until edges begin to brown, 10 to 12 minutes. Allow to cool on a cooling rack before frosting.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 34.8 g, Cholesterol 43 mg, Fat 10.4 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 272.6 mg, Sugar 15.2 g
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