Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

In this FREE eCookbook, you'll find recipes that can be made with ingredients you probably already have on hand. Set aside a few minutes to whip up these copycat recipes!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Latest Comments

Brine cured Dill Crock with Salt

  • 4 handfuls fresh dill
  • 1 gallon glass jar or crock
  • 3 cloves garlic, peeled
  • 3 hot chili peppers, washed, slit, and seeds removed
  • 1 pound Jerusalem artichokes, sliced into 1/2-inch rounds
  • 6 scallions, cut in half; use tops also
  • 1/2 head cauliflower, broken into florets
  • 1/2 pound green beans, whole
  • 3 medium-size carrots, cut diagonal slices
  • 3 stalks celery, cut in diaganol slices
  • 10 small pickling onions
  • 1/3 cup salt
  • 8 cups white vinegar, approximately

Place 1 handful of dill on the bottom of a 1-gallon glass jar crock. Add garlic and peppers. Top with the Jerusalem artichokes. Add a layer of dill. Place scallions on the dill. On top of this place a layer cauliflower. Next, add a layer of beans. Next, a layer of dill. The carrots are the next layer, followed by the celery, topped with whole small onion, Top all with remaining dill. Combine salt with 2 cups vinegar. Mix to dissolve salt. Pour into jar or crock. Add remaining 6 cups vinegar to cover ingredients. Be sure all vegetables are covered with vinegar solution. Crunch up clear plasti wrap to push vegetables down and cover with a weight. Let stand on kitchen counter 4 to 6 days, then refrigerate. It wil keep up to a week. Drained, it will keep 2 to 3 months. Drain before serving. Yield: 1 gallon

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.