World's Hottest Free Recipes
Dill Pickle Soup
1 C butter or margarine
In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish with croutons if desired.
"Red Hot" Pickles
Slice enough immature cucumbers into 1/4-inch rounds to make 2 gallons. (For mature cucumbers, peel, remove seeds, and cut into 4 to 5 inch sticks enough cucumbers to make 2 gallons.) If mature cucumbers are used, remove seeds from center of cucumber. Hint: cut in half and use a apple corer on each half; slice.
2 gal. Prepared cucumbers
Cover cucumbers with limewater; soak for 24 hrs. Drain; discard lime
water. Cover with cool water and drain 3 times. Cover with ice water;
let stand for 4 hrs. Drain.
Boil all ingredients until red hots melt. Pour over pickles; soak overnight. Next morning and for the next 3 days, pour off liquid, re-boil, and pour back over pickles.
On 5th day, bring mixture to a boil and pour over pickles packed in pint jars; seal. Stickles 1 Gallon dill pickles 5 cups sugar 1-cup vinegar green food color (Opt. 1 stick cinnamon and/or 4 to 6 whole cloves; OR 1 - 2 tsp. pickling spice)
Slice pickles lengthwise and rinse. Return to jar. Heat sugar (spices
if desired) and vinegar in pan; stirring occasionally so it won't stick
to the sides. When sugar dissolves, add food color to desired tint (the
more you add the prettier your pickles will be) and bring to a boil.
Pour hot mixture over pickles and replace lid tightly. Place in refrigerator;
next day turn container over and let set overnight. Do this every morning
and evening for a week.
1 qt. crisp cucumber pickle slices
Prepare batter by combining flour, ketchup, beer, salt and egg yolks. Fold in stiffly beaten egg whites. Drain crisp cucumber pickle slices. Dredge slices in about 1/2 cup flour, then dip 1 slice at a time in batter. Fry quickly in 3 cups salad oil heated to 350 degrees. Drain slices on paper towels. Serve either hot or cold. Sprinkle with salt.
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