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Million-Dollar Pickles
Snack American

Million-Dollar Pickles

4.1

Prep
25 min
Cook
5 min
Total
390 min

Instructions

  1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
  2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
  3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
  4. 4 Pack pickles 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. Cool to room temperature, then store in the refrigerator.

By Donna

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

Aunt Rose's Refrigerator Pickles
Snack American

Aunt Rose's Refrigerator Pickles

4.5

Prep
20 min
Cook
Total
1520 min

Instructions

  1. 1 Place cucumbers, bell pepper, onion, salt, and celery seeds in a large bowl; set aside at room temperature, stirring occasionally, for 1 hour. Mix sugar and vinegar together in a bowl, stirring until sugar dissolves; stir into pickle mixture.
  2. 2 Divide pickle mixture among the jars; pour any excess liquid over top. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in the refrigerator for 3 weeks.

By Clark Hamblen

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

Bread and Butter Pickles
Snack American

Bread and Butter Pickles

4.8

Prep
60 min
Cook
30 min
Total
270 min

Instructions

  1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
  2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
  3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
  4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
  5. 5 Enjoy!

By David

Crisp Bread and Butter Pickles
Snack American

Crisp Bread and Butter Pickles

4.8

Prep
30 min
Cook
20 min
Total
860 min

Instructions

  1. 1 Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
  3. 3 Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
  4. 4 Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
  5. 5 Process in a boiling-water canner for 10 minutes, adjusting for altitude.
  6. 6 Remove the jars from the canner 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 Ball

Air Fryer Oven Buffalo Chicken Jerky Sticks
Snack

Air Fryer Oven Buffalo Chicken Jerky Sticks

Prep
10 min
Cook
150 min
Total
640 min

Instructions

  1. 1 Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
  2. 2 Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
  3. 3 Preheat the air fryer to 160 degrees F (70 degrees C).
  4. 4 Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
  5. 5 Let cool completely and transfer to an airtight container.

By Soup Loving Nicole

Northern Stuffed Burgers
Dinner American

Northern Stuffed Burgers

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 In a large bowl, combine the ground beef with the garlic powder, ground black pepper and celery seed to taste. Mix well and form into 8 flat patties.
  3. 3 Spread 4 of the patties with your favorite condiments, then place the 4 remaining patties over these and seal the edges.
  4. 4 Grill over high heat for 5 minutes per side, or to desired doneness. Use either two spatulas to turn, or you could use a fish basket.

By Dan

Grandma's Pepper Slaw
Side Dish American

Grandma's Pepper Slaw

4.3

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
  2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

Dorothy Lynch Style Salad Dressing
American

Dorothy Lynch Style Salad Dressing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.

By Angel Quandt Jepsen

Big James' Pork Rub
American

Big James' Pork Rub

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl.
  2. 2 Store in an airtight container or keep in the freezer in a resealable plastic bag.

By James Purcell

The Famous Seafood Seasoning Recipe
American

The Famous Seafood Seasoning Recipe

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
  2. 2 Store in an airtight container.

By The Colonel's Kitchen

Pickled Garlic
Pantry American

Pickled Garlic

4.3

Prep
45 min
Cook
15 min
Total
30300 min

Instructions

  1. 1 Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  2. 2 In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
  3. 3 Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

By Brenda Kraneveldt

Buffalo Chicken Totchos
Dinner American

Buffalo Chicken Totchos

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potato nuggets in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
  4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
  5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
  6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
  7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
  8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

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

Olive Salad for Muffalettas
American

Olive Salad for Muffalettas

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

By Beth Stone Strachan

Superior Shores Slaw
Lunch American

Superior Shores Slaw

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Mom's Marinated Cucumbers
Side Dish American

Mom's Marinated Cucumbers

4.7

Prep
10 min
Cook
Total
100 min

Instructions

  1. 1 Peel cucumbers, slice wafer-thin, sprinkle with salt. Set aside for 30 minutes; squeeze cucumbers to release moisture.
  2. 2 Combine sugar, vinegar, onion, water, and celery seeds in a bowl; add cucumbers and stir until evenly coated.
  3. 3 Cover and refrigerate for 1 hour.

By Karen

Creamy Hash Brown Potato Soup
Soup American

Creamy Hash Brown Potato Soup

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
  2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
  3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

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

Simple Coleslaw Dressing
Side Dish American

Simple Coleslaw Dressing

4.8

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

By kyleruts

Buttermilk Fried Chicken
Dinner American

Buttermilk Fried Chicken

3.9

Prep
Cook
Total

Instructions

  1. 1 Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
  2. 2 In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

By Kikkoman