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Sandy's Summer Sausage
Appetizer American

Sandy's Summer Sausage

4.3

Prep
15 min
Cook
90 min
Total
2295 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
  4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Gramps' Venison Summer Sausage
Appetizer American

Gramps' Venison Summer Sausage

4.6

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
  2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
  5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Summer Sausage
Appetizer American

Summer Sausage

4.4

Prep
20 min
Cook
480 min
Total
5060 min

Instructions

  1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
  2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
  3. 3 Shape the mixture into five logs; place logs onto the wire rack.
  4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Quick-Pickled Spicy Asparagus
Appetizer American

Quick-Pickled Spicy Asparagus

4.9

Prep
10 min
Cook
10 min
Total
2960 min

Instructions

  1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
  2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
  3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
  4. 4 Place in the refrigerator until pickled, at least 2 days.

By Soup Loving Nicole

Yellow Pickled Eggs
Appetizer American

Yellow Pickled Eggs

4.2

Prep
15 min
Cook
25 min
Total
5800 min

Instructions

  1. 1 Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Cool under running water and remove shells. Place hard-cooked eggs in a large jar.
  2. 2 Combine onion, vinegar, sugar, and water in a medium saucepan. Stir in salt, dill, mustard seed, and garlic powder. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes.
  3. 3 Pour vinegar mixture over eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

By TINAMARIES

My Pickled Little Smokies
Appetizer American

My Pickled Little Smokies

3.9

Prep
15 min
Cook
25 min
Total
4360 min

Instructions

  1. 1 Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
  2. 2 Place sausages into a 1-quart glass canning jar.
  3. 3 Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
  4. 4 Bring to a boil over medium heat and cook for 5 minutes, stirring often.
  5. 5 Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.

By smitty

Spicy Beefstick
Appetizer American

Spicy Beefstick

4.6

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
  2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Chef John's Summer Sausage
Appetizer American

Chef John's Summer Sausage

4.4

Prep
15 min
Cook
90 min
Total
3495 min

Instructions

  1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
  2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
  3. 3 Preheat the oven to 275 degrees F (135 degrees C).
  4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
  5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
  6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
  7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
  8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

Salami
Appetizer

Salami

3.3

Prep
10 min
Cook
60 min
Total
1510 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
  2. 2 Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool.
  3. 3 Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

By BEULAH MAE

Mrs. Wheelbarrow's Pickled Green Onions
Appetizer European

Mrs. Wheelbarrow's Pickled Green Onions

4.6

Prep
25 min
Cook
25 min
Total
40730 min

Instructions

  1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
  2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
  3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
  4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
  7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Apple and Tomato Chutney
Appetizer Indian

Apple and Tomato Chutney

4.8

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
  2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
  3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Homemade Pickling Spice
Pantry American

Homemade Pickling Spice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
  3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
  4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
  5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Red Pepper and Cabbage Pickle
American

Red Pepper and Cabbage Pickle

Prep
45 min
Cook
90 min
Total
615 min

Instructions

  1. 1 Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
  2. 2 Squeeze out liquid from the cabbage; drain.
  3. 3 Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
  4. 4 Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
  6. 6 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until 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.

By the4taals

Summertime Sweet Pickles
Pantry American

Summertime Sweet Pickles

4.6

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Inspect a 1-quart jar for cracks, then immerse in simmering water until needed. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil in a small saucepan over medium-high heat. Boil for 5 minutes.
  3. 3 Meanwhile, slice cucumbers and onions. Loosely pack vegetables in the sterilized jar.
  4. 4 Pour hot brine over vegetables. Seal the jar and refrigerate for 24 hours before eating.

By LIZ1888

Lazy Housewife Pickles
Snack American

Lazy Housewife Pickles

4.7

Prep
15 min
Cook
Total
10095 min

Instructions

  1. 1 Divide cucumbers and onion between two 1-quart jars with lids.
  2. 2 Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

By clover

Microwave Bread-and-Butter Pickles
Side Dish American

Microwave Bread-and-Butter Pickles

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Stir sugar and vinegar together in a large microwave-safe bowl until sugar dissolved; stir in salt, mustard seeds, celery seeds, and turmeric. Stir in cucumbers and onion.
  2. 2 Microwave on high, stirring twice, until cucumbers are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

By Lisa S

Cucamelon Pickles
Snack American

Cucamelon Pickles

4.8

Prep
20 min
Cook
5 min
Total
4345 min

Instructions

  1. 1 Inspect 1 large mason jar for cracks and the ring for rust; discard if defective. Immerse in simmering water until cucamelon mixture is ready. Wash new, unused lid and ring in warm, soapy water.
  2. 2 Place cucamelons, chile peppers, dill, mustard seeds, dill seed, and peppercorns in the sterilized jar.
  3. 3 Combine water, vinegar, and salt in a medium saucepan; bring to a boil. Stir until salt dissolves, about 1 minute. Remove from heat and let cool.
  4. 4 Pour vinegar mixture over cucamelons to completely cover. If you don't have enough liquid, mix equal parts water and vinegar to add to the jar. Close jar with the lid; let stand at least 3 to 4 days.

By nch

Refrigerator Bread and Butter Pickles
Pantry American

Refrigerator Bread and Butter Pickles

4.1

Prep
20 min
Cook
5 min
Total
20185 min

Instructions

  1. 1 Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  2. 2 Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
  3. 3 Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.

By IRENERUSSELL

Fennel in Wine and Honey
Dinner American

Fennel in Wine and Honey

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

By shari p

Pickled Watermelon Rinds
Snack American

Pickled Watermelon Rinds

4.6

Prep
20 min
Cook
85 min
Total
585 min

Instructions

  1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
  2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
  3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
  4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
  5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Carolina BBQ Sauce
Pantry American

Carolina BBQ Sauce

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Nothin' Sweet About These Spicy Refrigerator Pickles
Snack American

Nothin' Sweet About These Spicy Refrigerator Pickles

5.0

Prep
15 min
Cook
10 min
Total
1495 min

Instructions

  1. 1 Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
  2. 2 Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. Refrigerate for 24 hours before serving.

By Buckwheat Queen

Smoked Corned Beef Brisket
Dinner American

Smoked Corned Beef Brisket

5.0

Prep
10 min
Cook
300 min
Total
3230 min

Instructions

  1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
  2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
  3. 3 Soak wood chips in water for at least 1 hour.
  4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
  5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
  6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
  7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

Sweet Pickle Relish
Pantry American

Sweet Pickle Relish

4.7

Prep
45 min
Cook
35 min
Total
920 min

Instructions

  1. 1 Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.
  2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.
  4. 4 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By cindymartin21502

Zucchini Pickles
Pantry American

Zucchini Pickles

4.8

Prep
30 min
Cook
30 min
Total
1740 min

Instructions

  1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
  2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
  3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
  4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Pickled Squash
Snack American

Pickled Squash

4.7

Prep
30 min
Cook
25 min
Total
295 min

Instructions

  1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
  2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
  3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
  5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Dilly Beans
Pantry American

Dilly Beans

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
  3. 3 Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.
  4. 4 Place the following in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
  5. 5 Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark place for at least 1 week before eating.

By RIIHI

Fresh Bratwurst Wisconsin Style
Drink American

Fresh Bratwurst Wisconsin Style

3.8

Prep
180 min
Cook
10 min
Total
670 min

Instructions

  1. 1 Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
  2. 2 Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
  3. 3 Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
  4. 4 Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.

By LECHEFRENE

Marinated Pork Roast
Dinner American

Marinated Pork Roast

4.3

Prep
15 min
Cook
90 min
Total
225 min

Instructions

  1. 1 Combine Worcestershire sauce, honey, vinegar, lemon pepper, mustard seed, mustard powder, celery salt, and garlic in a large resealable plastic bag; seal and mix ingredients.
  2. 2 Place pork roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
  3. 3 Meanwhile, prepare grill for indirect heat.
  4. 4 Lightly oil grill grate. Place roast on grill and discard marinade. Cover and cook until internal temperature is 145 degrees F (63 degrees C), 1 1/2 to 2 hours.

By Denise Hummel