Ingredient:
- 16 oz. spinach
- 1/2 c. bottled oil and vinegar salad
dressing
- 2 tbsp. Bac-O's product
Direction:
Wash spinach and remove stems, dry leaves. Tear greens into bite-sizes (about 10 cups). Heat salad dressing in pan. Add Baco-O's and toss until greens are well coated, 10-15 minutes before serving. 6 servings.
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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. |