Thread: What's Cooking?

Originally Posted by MikeB52

Great spread Roy, although I don’t know what cinnamon pickles are?
The rest, good finger foods all..

The first year I visited with my departed friend Joel (Benz) one of the first things he asked me was would I like to try some of his mother's Wedding Ring Pickles. I thanked him butI told him that I didn't care for pickles. He said, well these are very different and he pulled a jar out of the frig. I immediately fell in love with them.

Joel gave me his mother's recipe for 'Wedding Ring Pickles'. I'm pretty sure that she'd found the recipe in a magazine because her instructions were almost word for word for this one I found online:
https://www.food.com/recipe/omg-deli...s-cukes-383186

I figure that the original was printed back in the 60's or 70's as the process doesn't follow current safe home canning requirements. So I basically follow the directions but refrigerate after each cycle and then when I do the canning I add 'Pickle Crisp' to the jars (a rounded 1/4 teaspoon per quart OR a rounded 1/8th teaspoon per pint) and then add the heated cucumbers and then the heated liquid and water bath can for 15 minutes)

I also don't do the rings anymore as I've found I can get more product in the jars by doing slices.

To hot to cook inside, so its BBQ every night.

Originally Posted by cudarunner

The first year I visited with my departed friend Joel (Benz) one of the first things he asked me was would I like to try some of his mother's Wedding Ring Pickles. I thanked him butI told him that I didn't care for pickles. He said, well these are very different and he pulled a jar out of the frig. I immediately fell in love with them.

Joel gave me his mother's recipe for 'Wedding Ring Pickles'. I'm pretty sure that she'd found the recipe in a magazine because her instructions were almost word for word for this one I found online:
https://www.food.com/recipe/omg-deli...s-cukes-383186

I figure that the original was printed back in the 60's or 70's as the process doesn't follow current safe home canning requirements. So I basically follow the directions but refrigerate after each cycle and then when I do the canning I add 'Pickle Crisp' to the jars (a rounded 1/4 teaspoon per quart OR a rounded 1/8th teaspoon per pint) and then add the heated cucumbers and then the heated liquid and water bath can for 15 minutes)

I also don't do the rings anymore as I've found I can get more product in the jars by doing slices.

Ya know Roy that’s a fine looking Sunday afternoon snack tray, I guess I need to try some of those pickles

My son is getting his frying fish down good!

Originally Posted by tcrideshd

Ya know Roy that’s a fine looking Sunday afternoon snack tray, I guess I need to try some of those pickles

I'd gladly send you a pint to try. However they contain the Dreaded 'S***r' word, but perhaps as an occasional treat

A homemade style tater tot hot dish. [homemade hash browns!]

The lighter side used some oyster mushrooms so it didn't crisp as well.

Your casserole looks great! How's it taste?

When I stayed with my friend Joel in central North Dakota (Benz here ate SRP) every morning except one we had bacon, eggs and what he called 'Extra Crispy Hash browns' and he made the hash browns with the potatoes that he grew himself.

He said that his mom used to always make the spuds for breakfast but he'd never actually paid attention to how she made them. So after she'd passed away he struggled with them but after a bit of experimenting he finally got them to where they were just like his moms.

Damn I miss him. He was a good friend.

Tasted great. A little runny in the bottom.

A gift from a friend and hunting buddy.

New Zealand red deer

That will be farmed grass fed venison.
Not as strong flavoured as wild, so I've heard. Will be interesting to see what you think.