Alyce W. of Pembina, North Dakota makes delicious sweet dill pickles from a 48-ounce jar of kosher dills. “I drain the juice, remove the stem ends, cut the pickles into 3/4-inch pieces, then put them back into the jar with 3/4 cup of sugar. After about an hour in the refrigerator, they’re ready to eat and mouth-watering!”
When feeding my three small children lunch, it can be a time-consuming process to cut up several…
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To save space in my cabinets, I store my indoor grill, bread machine and stockpots in my pantry.…
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