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Candied Dills
Snack American

Candied Dills

5.0

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Remove ½ pickles from container; set aside. Pour about ½ sugar over pickles in the container; pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Add remaining ½ each pickles, sugar, pickling spice, and cinnamon.
  2. 2 Seal the container; refrigerate for about 24 hours, turning about every 6 hours to help sugar dissolve. Serve when sugar has dissolved.

By G M Steele

Sweet Dill Pickles
Pantry American

Sweet Dill Pickles

4.7

Prep
30 min
Cook
5 min
Total
995 min

Instructions

  1. 1 Drain pickles; slice into ¼-inch pieces and place in a bowl. Stir in 2 cups sugar, cover, and set aside at room temperature for 8 hours to overnight.
  2. 2 Combine remaining 2 cups sugar, vinegar, water, and pickling spice in a medium saucepan; bring to a boil. Pour sweet brine over pickles; set aside at room temperature for 8 hours to overnight.
  3. 3 Meanwhile, inspect glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack pickles in sterilized jars. Top with lids and screw rings on tightly. Store in the refrigerator. Serve chilled.

By Susannah

50-Minute Corned Beef Brisket
Dinner American

50-Minute Corned Beef Brisket

5.0

Prep
10 min
Cook
60 min
Total
560 min

Instructions

  1. 1 Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
  2. 2 Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
  3. 3 Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

By Merle24

Corned Venison
Dinner American

Corned Venison

4.9

Prep
10 min
Cook
255 min
Total
7500 min

Instructions

  1. 1 Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.
  2. 2 Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.
  3. 3 To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

By Emily Tisdale

Sweet Chunk Zucchini Pickles
Appetizer American

Sweet Chunk Zucchini Pickles

4.2

Prep
30 min
Cook
45 min
Total
3870 min

Instructions

  1. 1 Place zucchini in a large bowl; cover with 1 gallon water. Stir in pickling lime; set aside for 24 hours. Drain and rinse zucchini a few times. Cover with remaining 1 gallon water. Set aside for 3 hours; drain.
  2. 2 Heat sugar, vinegar, pickling spice, and salt in a large pot over medium heat until sugar dissolves. Stir in zucchini; cover and set aside for 24 hours.
  3. 3 Bring zucchini mixture to a simmer over medium heat; cook for 35 minutes. Cool.
  4. 4 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack zucchini into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the 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 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 bljersey

Pickled Corn on the Cob
Side Dish American

Pickled Corn on the Cob

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Rinse corn and place in a large bowl with salt and enough water to cover. Refrigerate. Sterilize two 1-quart jars in simmering water for 5 minutes.
  2. 2 Stir vinegar, sugar, and pickling spice together in a large stock pot: add bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
  3. 3 Drain and rinse corn under cold water. Add to boiling pickling mixture. Reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove cinnamon stick and bay leaves from the liquid and discard. Fill the jars of corn with the vinegar mixture to within ½ inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 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. Refrigerate after opening.

By TRISH

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

Emily's Pickled Eggs
Appetizer American

Emily's Pickled Eggs

4.5

Prep
25 min
Cook
5 min
Total
4420 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.
  3. 3 Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.
  4. 4 Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.
  5. 5 Pour over the eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.

By Cheryl

Sweet Pickled Eggs
Appetizer American

Sweet Pickled Eggs

4.6

Prep
Cook
Total

Instructions

  1. 1 Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
  2. 2 Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
  3. 3 Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
  4. 4 Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

By Tracy Mulder

Pickled Pepper and Onion Relish
Pantry American

Pickled Pepper and Onion Relish

4.2

Prep
30 min
Cook
40 min
Total
310 min

Instructions

  1. 1 Inspect 6 quart-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.
  2. 2 Combine bell peppers, onions, sugar, vinegar, jalapeños, pickling spice, and salt in a large saucepan over high heat: bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
  3. 3 Pack hot pepper 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.
  4. 4 Place a rack in the bottom of a canner or 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 2 inches. Bring to a rolling boil, reduce heat to medium, and process at a simmer for 30 minutes.
  5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool, about 4 hours. 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. Refrigerate after opening.

By Diva Dawn

Lucy's Tomato and Peach Chutney
Pantry American

Lucy's Tomato and Peach Chutney

4.7

Prep
35 min
Cook
125 min
Total
160 min

Instructions

  1. 1 Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.
  2. 2 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Pack chutney in 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.
  4. 4 Store chutney in the refrigerator.

By Lucy Danylewich

Blue Ribbon Horseradish Pickles
Snack American

Blue Ribbon Horseradish Pickles

4.6

Prep
60 min
Cook
20 min
Total
200 min

Instructions

  1. 1 Soak cucumbers in ice-cold water, 2 to 3 hours. Drain.
  2. 2 Inspect five 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring 7 cups water, vinegar, sugar, and pickling spices to a boil in a separate large pot, stirring occasionally until sugar dissolves.
  4. 4 Place about 3 dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips into each sterilized jar.
  5. 5 Trim ends from cucumbers; cut a slit in skin of each so brine can soak in and air can get out. Pack cucumbers into the prepared jars; pour boiling brine over top, filling to within ½ 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; 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. Remove pot from the heat; process until water is cool.
  7. 7 Remove jars from the stockpot; rest, several inches apart, to cool. Press centers of lids with a finger to ensure lids do not move up or down. Refrigerate any unsealed jars. Remove rings for storage and store in a cool, dark area.

By SHAWN

Baked Marinated Chicken Thighs
Dinner American

Baked Marinated Chicken Thighs

Prep
10 min
Cook
50 min
Total
540 min

Instructions

  1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
  4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Pickled Shrimp
Dinner American

Pickled Shrimp

4.8

Prep
30 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Fill a large bowl with ice-cold water.
  2. 2 Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain shrimp and transfer to the bowl of ice-cold water until chilled, 3 to 5 minutes. Drain again.
  3. 3 Combine lemon zest and juice, parsley, pickling spice, remaining 1 tablespoon salt, garlic, and red pepper flakes in a medium bowl. Pour in olive oil; whisk together to make pickling oil.
  4. 4 Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

By Shauna James Ahern

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

Lime Pickles
Pantry American

Lime Pickles

4.6

Prep
20 min
Cook
20 min
Total
2140 min

Instructions

  1. 1 Combine 2 gallons water and pickling lime in a large bowl; add cucumbers and soak, stirring often, for 24 hours.
  2. 2 Drain cucumbers; thoroughly rinse under cold water. Fill a large bowl with ice water; add cucumbers and soak for 3 hours. Drain.
  3. 3 Pour cold vinegar into a large pot; stir in sugar, pickling spice, salt, celery seeds, cloves, and food coloring until dissolved. Add cucumbers; set aside, 8 hours to overnight.
  4. 4 Bring cucumber mixture to a boil; remove pot from the heat.
  5. 5 Inspect 11 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.
  6. 6 Pack cucumber 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 of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 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.
  8. 8 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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 ED

Spicy Refrigerator Dill Pickles
Snack American

Spicy Refrigerator Dill Pickles

4.6

Prep
15 min
Cook
Total
14535 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
  3. 3 Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

By FAIRYFAHRENHOLZ

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

Pop's Dill Pickles
Pantry American

Pop's Dill Pickles

4.6

Prep
30 min
Cook
35 min
Total
185 min

Instructions

  1. 1 Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
  2. 2 Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes.
  3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.
  6. 6 Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.

By Ann Philbeck

Home-Cured Holiday Ham
Dinner American

Home-Cured Holiday Ham

4.8

Prep
20 min
Cook
150 min
Total
3770 min

Instructions

  1. 1 Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
  2. 2 Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
  3. 3 Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
  4. 4 Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
  5. 5 Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C).
  7. 7 Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
  8. 8 Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more.
  9. 9 Increase oven temperature to 425 degrees F (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
  10. 10 Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
  11. 11 Enjoy!

By John Mitzewich

Spicy Dill Pickles
Pantry American

Spicy Dill Pickles

Prep
20 min
Cook
5 min
Total
1495 min

Instructions

  1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
  3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
  5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Apricot Marinated Eye of Round Roast
Dinner American

Apricot Marinated Eye of Round Roast

4.2

Prep
20 min
Cook
120 min
Total
1580 min

Instructions

  1. 1 In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
  2. 2 Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
  5. 5 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
  6. 6 Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.

By Marylynn Roe

Eight-Day Icicle Pickles
Pantry American

Eight-Day Icicle Pickles

4.0

Prep
30 min
Cook
30 min
Total
10140 min

Instructions

  1. 1 Day 1: Place cucumbers in a large (10-quart) jar or pickle crock; set aside. Add pickling salt to a large pot; stir in 16 cups water or enough to cover cucumbers. Bring to a boil over medium heat, stirring until salt is dissolved. Pour boiling salt mixture over cucumbers; cover crock with a lid or dinner plate.
  2. 2 Days 2: Stir pickle and brine mixture once; cover crock after stirring.
  3. 3 Day 3: Stir pickle and brine mixture once; cover crock after stirring.
  4. 4 Day 4: Strain pickles; discard brine. Bring 16 cups water to a boil in a pot; pour over pickles in crock. Cover crock.
  5. 5 Day 5: Strain pickles; discard water. Add alum to a pot; add 16 cups water and bring to a boil, stirring until alum is completely dissolved. Pour boiling water-alum mixture over pickles in crock. Cover crock.
  6. 6 Day 6: Strain pickles; discard water-alum mixture. Combine 16 cups water, sugar, vinegar, pickling spice, and food coloring in a pot; bring to a boil, then pour over pickles in crock. Cover crock.
  7. 7 Day 7: Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil; pour over pickles in crock. Cover crock.
  8. 8 Day 8: Inspect 11 quart-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.
  9. 9 Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil.
  10. 10 Pack pickles into hot, sterilized jars; add boiling syrup, 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 of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  11. 11 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.
  12. 12 Remove jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until 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 Tammylou

Jan's Beer-Brined Corned Beef
Pantry American

Jan's Beer-Brined Corned Beef

4.5

Prep
50 min
Cook
305 min
Total
6235 min

Instructions

  1. 1 Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
  2. 2 Soak wood chips in apple juice for 2 hours.
  3. 3 Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
  4. 4 Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
  5. 5 Place meat directly on the grate and allow to smoke for 2 hours.
  6. 6 Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
  7. 7 Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
  8. 8 Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
  9. 9 Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
  10. 10 Slice beef into very thin slices across the grain.

By What's for dinner, mom?

Pickled Eggs II
Appetizer

Pickled Eggs II

4.2

Prep
15 min
Cook
15 min
Total
11500 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Remade Pickles

Remade Pickles

3.0

Prep
15 min
Cook
5 min
Total
20180 min

Instructions

  1. 1 Place pickle pieces in original pickle jar.
  2. 2 Stir white sugar, cider vinegar, brown sugar, water, and pickling spice together in a saucepan. Bring to a boil; cook and stir to a syrup-like consistency, about 2 minutes.
  3. 3 Pour hot syrup mixture over pickles into pickle jar. Cool to room temperature before covering; store in the refrigerator for 2 weeks before serving.

By LynneeD

Kosher-Style Corned Beef
Dinner

Kosher-Style Corned Beef

4.5

Prep
5 min
Cook
Total
4325 min

Instructions

  1. 1 In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
  2. 2 Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

By Gene

Slow Cooker Corned Beef, Cabbage, and Potatoes
Dinner

Slow Cooker Corned Beef, Cabbage, and Potatoes

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
  2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D