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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!”
My husband punched a few holes in a decorative canning jar lid; then I filled a pint-size…
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To freeze raspberries from our garden, I rinse them and pack them in a 4-pound ice cream pail.…
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