Homemade recipes presents Canning & presrving magazine

I have cucumbers coming out of my garden faster than I can eat them! Here's how I enjoy them all year and get a jump start on what's going in the Christmas baskets this year. The Thyme and Allspice are unconventional ingredients that add a unique taste. This recipe makes 9 pints but you can definitely adjust the ratios for smaller quantities. The longer they sit, the better they taste. Plan to fix ahead of time (like a week or two ahead) and store in the fridge until you are ready to serve. I make huge batches and then when the picnic/cookout invites come, I'm ready.

Love them on a bologna sandwich

Delicious. Good as a pallet cleaner, on sandwiches and so on.

Pickle Cheese Bread

Yummy

One of my family's favorites. When I was a kid I remember picking strawberries in the fields and at lunch with would have these sandwiches. It was the first sandwich I remember eating. I should have been around 4 years old.

You ever wondered what five unruly, overly loud drunken Chefs feed upon at 2:30 a.m. following a hectic dinner service? Probably not but here ya go.

Perfect for Summer poolside holiday parties!Are you looking for appetizers to serve at your next get together? Well, here you go!Everything you see listed below was created by my 6, 7 and 8 year old students. Since there was so much of it, not everything could be pictured.Excellent work kiddos! This was devoured and appreciated by so many!

*This recipe uses no turmeric but you can add 1tsp to get anti inflammatory benefits along with great added flavor.

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.