Tag: cucumbers (Page 2 of 2)

Recipe for Great Grandma Howlett’s Sour Mustard Pickles

September 3, 2014 / Dragonfly Home Recipes / 34 Comments

Great Grandma Howlett's Sour Mustard Pickles

Servings: approximately 20-24 quarts
Time: approximately 2=4 hours, plus 24 hours to soak beforehand
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Ingredients:

1/2 bushel medium-sized (2 to 3 inches) pickling cucumbers
20-24 sterilized standard quart canning jars and lids

Pickling Solution (note–in order to make 20-24 quarts of pickles, you will need to make about 5 batches of pickling solution):

1/2 cup pickle salt
1/2 cup sugar
1/2 cup dry mustard
1 tsp. turmeric
1 quart vinegar
1 quart water
alum for the tops of jars

Directions:

Wash pickling cucumbers and soak whole cucumbers for 24 hours in a solution of half vinegar and half water to cover. This is the soaking solution only.

After soaking, remove cucumbers from soaking solution and chop the cucumbers into chunks and place in sterilized canning jars. Place one teaspoon of alum on the top of each jar of cucumbers. Make pickling solution by mixing pickle salt, sugar, mustard and turmeric. In a 2 quart measuring bowl, place mixed dry ingredients. Then slowly pour in the quart of vinegar and quart of water. Stir well, stirring out any lumps. Carefully pour pickling solution into each quart jar of pickles, filling to the top. You may need to stir a couple times in between pouring. Mix additional batches of the pickling solution until all jars are full of cucumbers and pickling solution. Put sterilized tops and lids on canning jars and close tightly. Let stand in a cool, dry place for at least three weeks before using. Refrigerate jar after opening. Enjoy!

Recipe for Cucumber Cheddar Boats

May 30, 2014 / Dragonfly Home Recipes / 0 Comments

Cucumber Cheddar Boats

Servings: 24 boats
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Ingredients:

six Kirby or other type of pickling cucumbers
eight ounce block of cheddar cheese
toothpicks

Directions:

Thoroughly wash and pat dry the cucumbers. Slice them in half lengthwise, so they form a boat shape. Cut the cheese into the shape of a triangle so it looks like a sail. Place the toothpick into the cheese triangle sail and place the other end of the toothpick into the cucumber boat. You may have to experiment with the size of the triangle until you find the size that is big enough, but will not tip the boat over. Also, the size of cucumbers varies, so you may have to experiment with the number of cucumbers needed. Photos of the finished cucumber cheddar boats are in my post by the same title, as an example. It probably goes without saying that these treats taste best when they are cold, so try to keep them in the refrigerator or a cooler until you are ready to serve them. Enjoy!

Cucumber Cheddar Boats

May 30, 2014 / Dragonfly Home Recipes / 0 Comments

One evening a couple years ago, my sister-in-law and I were sitting around brainstorming for something to take to my daughter’s school picnic. I was feeling overwhelmed with everything that was going on at the end of the school year, and I could not get inspired about a dish to make for the picnic. She came up with this great idea of cucumber cheddar boats. I am truly grateful to her for this fun spin on ordinary cucumbers and cheese. I have taken these boats to a number of picnics and school functions, and they are always a big hit. They are healthy, tasty, and they look cool.