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BREAD AND BUTTER PICKLES

Wash and slice 12 medium cucumbers and 2 medium onions. Layer in a gallon container. In a saucepan put 3 cups sugar, 3 cups vinegar (1 cup can be dill vinegar) and the package of mix. Stir over medium heat just until sugar is dissolved. Pour over cucumbers and add enough water so liquid covers cucumbers. Stir. Cover and refrigerate at least 24 hours before eating, stir occasionally. Keeps 3 months in refrigerator. Other veggies to try: Cabbage, carrots, cauliflower, green, red or yellow bell peppers or zucchini.

Another Option- For a nice Fall mix I like to use a combination of broccoli, cauliflower, carrots and red, green and yellow bell peppers. It makes a nice taste and color combination for the Fall and for the Holidays.
My herb friend, Susan Belsinger, makes the pickles with this mix but she uses 3 cups of organic apple cider vinegar, 2/3 cup sugar, 2/3 cup honey and a variety of vegetables. Sounds YUMMY.

DILL PICKLES

1 package REFRIGERATOR PICKLE MIX
1/2 cup Kosher salt
1/2 cup fresh dill or 2 Tablespoons dried dill
3 cups white distilled vinegar (1 cup can be Dill Vinegar)

Heat all ingredients in a saucepan to dissolve salt and pour over pickles and add enough water so liquid covers cucumbers. Stir. Cover and refrigerate at least 24 hours before eating, stir occasionally. Keeps 3 months in refrigerator.

FREEZER COLESLAW

1 large head cabbage – shredded (about 10 cups)
4 medium stalks celery (about 4 cups)
1 large green pepper, chopped (about 1 cup)
2 medium carrots, thinly sliced (about 1 cup)
2 small onions, chopped (about 1/2 cup)
3 cups sugar
3 cups vinegar
1 package REFRIGERATOR PICKLE MIX

Mix cabbage and 2 teaspoons of mix (mostly salt). Let stand 1 hour. Heat sugar, vinegar and the rest of the mix to boiling. Boil and stir 1 minute. Cool to lukewarm. Drain cabbage and put into a large bowl; stir in celery, green pepper, carrot, onion and vinegar mixture. Mix well then put into a gallon container. If liquid doesn’t cover cabbage, add a little water. Store in refrigerator for 5 days, stirring each day. After 5 days, put into 1 pint freezer containers. Cover and label. Store in freezer for up to 1 year. Place in refrigerator to thaw. Drain and serve with bratwurst. hamburgers or hot dogs.