Author: Myschizlife

3 pounds cremini, button mushrooms, or other variety
1½ cups rice wine vinegar
½ cup apple cider vinegar
1½ cups sugar
½ cup honey
3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
1 tablespoon kosher salt
5 thyme sprigs
1 fresh bay leaf

Lightly rinse the mushrooms; do not soak them. Dry the mushrooms, cut into bite-sized pieces, and put in a glass container.

Combine all of the remaining ingredients in a small saucepan, stir well, and bring to a boil over medium-high heat.

Pour the brine over the mushrooms and cool to room temperature. Cover and refrigerate for at least 1 week before eating to allow the mushrooms to cure. The mushrooms will keep for up to 2 weeks in the refrigerator.

½ small watermelon (about 5 lb.)
3 tablespoons  salt
¾ cup sugar
¾ cup white vinegar (5% acidity)
2 star anise

Place watermelon cut side down and slice into ¾-inch slices. Trim all but ¼ inch flesh from slices. Remove outer green layer of rind using a vegetable peeler; discard. Cut rind slices crosswiseinto 1-inch lengths. Place in a large bowl.

Stir together salt and 3 cups water; pour over rind. Cover and chill 24 hours. Drain; rinse well.

Combine rind, sugar, vinegar, and ¾ cup water in a 4 quart saucepan. Bring to a boil until sugar dissolves. Remove from heat. Cool completely.

Place star anise in clean jars. Transfer rind to jars; cover with pickling liquid. Apply lids. Chill 24 hours before serving. Stores in refrigerator for up to 1 week.

• 3 cups sugar
• 2 cups white vinegar
• 2 tablespoons salt
• 1 teaspoon celery seeds
• 2 onions sliced thin
• Cucumbers, sliced thin

Stuff jars with cucumbers and onions. Add sugar, vinegar, salt and celery seeds together and mix. Add liquid mixture to the top. This recipe makes 3 quarts.

Store in refrigerator and they will keep for months. Do not heat liquid, just stir vinegar, sugar and salt until dissolved and pour over the cucumbers and onions.

• 6 pounds cucumbers, unpeeled
• 8 onions thinly sliced
• 2 green peppers thinly sliced
• 2 red peppers thinly sliced
• 1/2 cup salt
• 1 quart crushed ice
• 5 cups sugar
• 1 1/2 teaspoons turmeric & mustard seed
• 1 teaspoon celery seed
• 1/4 teaspoon ground cloves
• 1 quart white vinegar

Slice cucumbers very thin.  Place in two gallon container with onions and peppers. Mix salt and ice.  Pack on top of vegetables. Cover with weighted lid, and allow to stand for 3 hours. Drain.  Mix remaining ingredients and pour over vegetables in a large pot.    Bring to a boil over low heat. Stop cooking immediately, do not overcook.  Ladle into hot sterilized jars and seal.