Ingredient:
- Chicken for grilling
- 2 sticks butter
- 1/2 c. cider vinegar
- 1/2 c. ketchup
- 2 bottles prepared horseradish (9 oz.)
- Juice of 3 lemons, or 1 c. lemon juice
- 1/2 tsp. salt
- 1/2 tbsp. worcestershire sauce
- 1 tsp. hot pepper sauce (optional)
Direction:
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |