GRAMMIE BEA'S FABULOUS MUSTARD PICKLES
My gram passed away in 1984, but her fabulous recipes live on :) These pickles are my absolute FAVORITES of all time. They are DELICIOUS with soups and chowders, with your favorite sandwich, or just for a snack! I make mine in peanut butter jars by the jar. I just let them sit for a couple of weeks, then put in the fridge, and they last 3-4 weeks in the refrigerator with no problem. But don't worry, they won't last that long :D The cooking time does not include the processing time if you decide to can them.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 15m
Yield 1 quart, 25-40 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
- Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
- Pour over pickles in jar.
- Add dry mustard, sugar, and salt. Put on cover.
- You can process these if you want to, but we always eat these so fast that we don't.
- Let sit for a couple of weeks and eat.
Nutrition Facts : Calories 9.6, Fat 0.1, Sodium 280.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 0.2
SWEET MUSTARD PICKLES
GREAT ON COLD MEATS : This is a mixture of Vegetable preparation from one recipe and the Mustard Sauce from another .. A family favorite All Year Around .. Make in quantity when cauliflowers are cheap... because your friends will be wanting a jar or two from each batch .. Shirley used to make these Pickles at least 3 or 4 times a year and her grandchildren were often caught eating it out of the bottle .. Shirley would chastise them with "Get out of there ..Don't eat it all .. I won't have any left" .. but they knew that she had 5 or 6 jars in the cupboard above the fridge ! *IF YOU CAN'T GET GREEN TOMATOES.. REPLACE WITH 1 MORE CUCUMBER AND ONE MORE CAULIFLOWER*
Provided by GREG.H
Categories Chutneys
Time P1DT30m
Yield 10-12 500gm JARS
Number Of Ingredients 12
Steps:
- Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
- Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
- Place into Boiler, Cover with Brine and let stand overnight.
- Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
- Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
- Add vegetables bring to a boil and then simmer for 10 minutes.
- Place in Clean Jars and allow to cool.
- Cover with Lid and Store in Cupboard.
- Keeps for 12 months . but it won't last that long !
GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES
These pickles are the best, crispiest bread and butter pickles you will ever taste... They are so yummy! Great addition to add on the side of any sandwich plate, great with beans and hot dogs, chili, burgers and potato salad etc. If you love pickles, this is one you should definitely try!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 1 batch pickles
Number Of Ingredients 11
Steps:
- Wash cucumbers and pepper.
- Cut cucumbers and onions in slices 1/4-1/2" thick.
- Cut pepper into thin strips and then cut into thirds.
- Soak all overnight in salted water.
- When ready to make pickles:.
- Put 1 quart vinegar in a large pan or kettle.
- Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
- Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
- Bring to a good scald, almost a boil.
- Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
- Add the pickle mixture to the jars, and seal while hot.
- Make sure seals are down.
- Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.
GRAMMIE BEA'S LAZY DAISY OATMEAL CAKE
Make and share this Grammie Bea's Lazy Daisy Oatmeal Cake recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h25m
Yield 9-12 depending on how big the pieces are
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Cake:.
- In a shallow bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
- Using a mixer, cream butter until creamy.
- Gradually beat in sugars, and beat until light.
- Blend in eggs and vanilla.
- Mix flour, baking soda, salt, and spices.
- Remove beaters from creamed mixture.
- Stir in rolled oat mixture.
- Fold in flour mixture. Blend well.
- Pour batter into a greased and floured 9" square cake pan.
- Bake for 45-55 minutes Remove from oven, but DO NOT REMOVE CAKE FROM PAN.
- Topping:.
- Combine all melted butter. brown sugar, canned milk and nuts. Spread over the hot cake.
- Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily.
Nutrition Facts : Calories 525.9, Fat 20.2, SaturatedFat 10.8, Cholesterol 89.2, Sodium 518.8, Carbohydrate 82, Fiber 2, Sugar 58.1, Protein 6.4
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