Ingredient:
CarbsPerServing:18g total
Effort:Easy
Ingredients:
1 head cauliflower – cooked and chopped 2 eggs – boiled and choppped
1 onion – chopped 1 stalk celery – chopped
1/3 cup mayonnaise1/2 teaspoon dry mustard ½ teaspoon seasoned
rice vinegar – (1/2 to 1) salt and pepper – to taste
fresh dill – optional, sprinkled over
dill pickle – chopped,optional
Direction:
How to Prepare:
Serve chilled
|
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. |