SHELF STORES RECIPES

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GRANDMA'S DILL PICKLES RECIPE: HOW TO MAKE IT



Grandma's Dill Pickles Recipe: How to Make It image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 50 minutes

Cook Time 15 minutes

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

Steps:

  • In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 4 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 727mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

DRESDEN STOLLEN - GERMANFOODS.ORG



Dresden Stollen - Germanfoods.org image

Stollen is a rich, sweet cake filled with fruits and nuts, and Stollen from Dresden are particularly well-known. A masterpiece of baking, treasured around the world. The product's long shelf life also makes it a perfect gift for any food lover. A very special Christmas treat. By law of the European Union, commercially sold Dresden Stollen can only be made in Dresden based on certain standards.

Provided by Claire

Categories     Dessert

Number Of Ingredients 15

2-1/2 cups raisins (600 g)
4 tablespoons rum
8 cups flour (1 kg)
1-2 cups milk (250-500 ml)
2 packages dry yeast ((or 2 cubes of fresh yeast if available))
1 cup sugar (200 g)
1 teaspoon salt
Grated rind of 1 lemon
1/2 teaspoon ground mace (or nutmeg)
1 lb unsalted butter (453.6 g)
3.5 oz almonds (ground or finely chopped, 100 g)
4 oz candied lemon peel (finely chopped, 113 g)
4 oz candied orange peel (finely chopped, 113 g)
Unsalted butter for coating
Confectioner's sugar for dusting

Steps:

  • Soak raisins in rum overnight.
  • Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves.
  • Bake for about 1 hour in preheated oven at 350° F
  • After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar.
  • Stollen has a long shelf life and can be made weeks ahead of Christmas

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