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Appetizer Leona's Cookbook Recipes Pickling

DILL OKRA

 

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DILL OKRA
There were no further instructions on this recipe from my grandma's cook book. I am not a person who knows canning and can't help you with instructions, so if you don't understand the recipe, I wouldn't recommend trying it!
Author:
Recipe type: Appetizer
Ingredients
Place in each jar:
  • ½ c white vinegar
  • ½ cup water
  • ½ cup salt
Boil
  • 2 cloves garlic
  • 1 hot pepper
  • dill

dill-8104_1280

Photo credit Pixabay.com

Appetizer Leona's Cookbook Recipes Pickling Veggies

SQUASH PICKLES

Photo credit Pixabay.com

Photo credit Pixabay.com

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SQUASH PICKLES
Author:
Recipe type: Appetizer
Ingredients
  • 8 cups thin sliced squash
  • 2 cups thin sliced onion
  • 3 bell peppers, sliced thin
  • ¼ c. salt
  • 2 c. vinegar
  • 2½ c. sugar
  • 2 tsp mustard seed
  • 2 tsp celery seed
Instructions
  1. Mix well the squash, onion, and bell pepper with the salt.
  2. Let set 3 hours
  3. Drain.
In a kettle, pour:
  1. Combine vinegar, sugar, mustard and celery seed.
  2. Mix well and add drained vegetables.
  3. Bring to rolling boil
  4. Place in jars and seal.

 

Appetizer Candy Leona's Cookbook Recipes Pickling Veggies

CANDIED CUCUMBER RINGS

Photo credit Pixabay.com

Photo credit Pixabay.com

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CANDIED CUCUMBER RINGS
Author:
Recipe type: Appetizer
Ingredients
  • 2 gal cucumbers, peeled, seeded, and cut into rings
  • 2 cups lime
  • 8½ quart water
  • 1 c vinegar
  • Extra water for rinsing
  • 1 bottle red food coloring
  • 1 Tbsp. alum
  • 2 c. vinegar
  • 2 c. water
  • 10 c. sugar
  • 8 sticks cinnamon
  • 1 pkg. cinnamon candy
Instructions
DAY 1
Mix in large container:
  1. c. lime, 8½ qt. water.
  2. Add cucumbers.
  3. Let stand 24 hours
DAY 2:
  1. Drain
  2. Rinse in clear water, let stand covered with water for 3 hours, then drain.
  3. Place cucumbers in a large kettle.
Add
  1. Vinegar, red food coloring, alum, and enough water to cover.
  2. Bring to a boil, then simmer for 2 hours and drain.
SYRUP:
Combine in a large saucepan:
  1. Vinegar, water, sugar, cinnamon, cinnamon, cinnamon candy.
  2. Bring to a boil and stir til all the sugar is dissolved.
  3. Pour HALF of the syrup over cucumbers.
  4. Reserve half of the syrup for the next day.
  5. Let stand 24 hours.
DAY 3
  1. Drain cucumbers.
  2. Heat reserved syrup and pour over cucumbers
  3. Pack in jars and seal.

 

Appetizer Condiments Leona's Cookbook Recipes Pickling Veggies

DILL PICKLES

Photo credit Pixabay.com

Photo credit Pixabay.com

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DILL PICKLES
Author:
Recipe type: Appetizer
Ingredients
  • Cucumbers
  • 1 quart white vinegar (must be high quality, 5% or successful pickling)
  • 1 cup salt, (use only pure salt)
  • ⅛ teaspoon alum per jar
  • clove garlic per jar
  • 2 heads of dill fresh with seeds per jar
  • 1 very small hot pepper per jar
Instructions
  1. Wash cucumbers, and drop into a pan of cold water and let set overnight.
  2. Next morning, pack into hot sterile jars.
Into each jar add:
  1. Alum, 1 clove of garlic, 2 heads dill, fresh with seeds, 1 very small hot pepper.
  2. Combine 1 quart vinegar, 1 cup pure salt and 3 quarts water.
  3. Heat to boiling.
  4. Fill jars with hot vinegar mixture and place 1 or 2 washed grape leaves on tip. Seal and process in hot water bath for 5 minutes.

 

Appetizer Leona's Cookbook Recipes Uncategorized

TINA’S APPETIZER CHEESE BALLS

cheese-20410_1280

Photo credit Pixabay.com

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TINA'S APPETIZER CHEESE BALLS
Author:
Recipe type: Appetizer
Ingredients
  • 2 cups. sharp cheddar cheese, grated
  • ½ cup melted butter
  • 1½ cup flour
  • black or green olives (Vienna sausages may be substituted for centers)
Instructions
  1. Mix cheese and flour; add butter and mix together.
  2. Wrap 1 teaspoon dough around each olive and place on baking sheet.
  3. Put in refrigerator an hour.
  4. Bake at 400 degrees for 15 minutes.

 

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