10 –1/2 cup servings 2 lb small red potatoes, scrubbed and cut into 1-inch cubes 1/2 cup mayonnaise 2 Tbsp cider vinegar 1 Tbsp pickle juice 1 Tbsp Dijon mustard 1/2 tsp salt 1/4 tsp black pepper 2/3 cup chopped bread and butter pickles made with Mrs. Wages® Refrigerator Bread & Butter Pickle Mix 1/3 cup chopped red onion 1/3 cup chopped red bell pepper 1/3 cup chopped green bell pepper Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Drain and set... more »
Search Results For: "quick process"
Creamy Pickle Salsa Dip
8 – 1/4 cup servings 1 package (8 oz) cream cheese, softened 1 cup prepared Mrs. Wages® Mild Salsa 1/4 cup Greek yogurt 1/4 cup prepared Mrs. Wages® Sweet Pickle Relish 1/4 cup finely chopped sweet onion 1/4 cup finely chopped orange pepper 1/4 cup finely chopped green pepper 1/2 jalapeño pepper, finely chopped 1/4 tsp salt Tortilla chips In a medium bowl, beat cream cheese until smooth. Stir in the prepared Mrs. Wages® Mild Salsa, Greek Yogurt, prepared Mrs. Wages® Sweet Pickle Relish, onion, orange pepper, green pepper, jalapeño pepper and salt. Cover and chill for at least 2... more »
Diana Wara’s Red Ribbon Bread and Butter Pickles
I've always been afraid of making pickles. I always thought it was a long process. This was the first time I made pickles, and Mrs. Wages® makes it so easy. I love the Bread and Butter and my husband likes Zesty Dill. I will never make a pickle from scratch. It is the truth. He goes through a jar in two days.
Fried Dill Pickles
3 dozen 1 cup sour cream 3 Tbsp milk 2 Tbsp chopped fresh chives 1 Tbsp snipped fresh dill 1 Tbsp cider vinegar For Pickles: 3 dozen prepared slices Mrs. Wages® Bread & Butter Pickles 1 cup cornstarch, divided 1 egg 1/3 cup milk 1/4 cup corn meal 1 Tbsp snipped fresh dill 1 tsp red pepper 1/2 tsp salt 1/2 tsp black pepper Preheat oil a deep-fat fryer or electric skillet to 375°F. In a small bowl, combine the sour cream, milk, chives, dill and vinegar. Cover and chill until serving. Drain pickles from brine and pat dry. In... more »
Illinois State Fair — Mrs. Wages Blue Ribbon Sweet Pickles
7 quarts 9-11 lbs pickling cucumbers 4 ⅔ cups commercial white vinegar (5% acidity) 2 cups water 7 cups granulated sugar 1 pouch Mrs. Wages® Quick Process® Sweet Pickle Mix Wash cucumbers and cut into slices. Combine Mrs. Wages® Quick Process® Sweet Pickle Mix, vinegar, water, and sugar in a large non- aluminum pot. Bring mixture to a boil over medium heat, stirring constantly until mixture dissolves. Pack cucumbers in sterilized pint jars, leaving 1/2-inch headspace. Evenly pour hot pickling liquid over cucumbers leaving 1/2-inch headspace. Cover and process 10 minutes in boiling water bath. Recipe suggestion: Creamy Pickle Salsa... more »
Illinois State Fair — Mrs. Wages Kosher Dill Pickles
My 19-year-old son James loves the Mrs. Wages® pickles so I made a point of making them for him this year. We purchased pickles at a church sale for several years and didn't know what made them different. (He didn't prefer the ones I usually made!) I finally determined it was the Mrs. Wages® mix, so he was very excited that we could finally make our own!
Indiana State Fair – Blue Ribbon Tangy Mixed Pickles
This recipe won first place in Mrs. Wages® Pickling Contest at the 2014 Indiana State Fair. Chuck says the key is to “chunk” up the vegetables. “It’s marvelous and you can eat it the next day!”
Indiana State Fair – Mrs. Wages® Hot Dill Pickles
"I’ve won first place for my pickles in the past. The secret to blue ribbon canning is using ingredients right out of the garden and processing it quickly to preserve that taste.”
Rod Zeitler’s Blue Ribbon Kosher Dill Pickles
10 lbs of pickling cucumbers 4 inches long 3 1/3 cups white vinegar (5% acidity) 7 1/3 cup water 1 pouch Mrs. Wages® Kosher Dill Pickles Mix 4 garlic cloves sliced Wash cucumber and trim blossom ends; drain. Leave whole, cut into spears or slice. In a large stainless steel pot, combine Kosher Dill Mix, vinegar and water. Bring mixture just to boil over medium heat, stirring occasionally until mixture dissolves. Pack pickles into hot, sterilized pint jars leaving 1/2 inch headspace. Add one sliced clove of garlic per jar. Ladle pickling solution into each jar maintaining 1/2 inch headspace.... more »
James Reinneck’s White Ribbon Bread and Butter Pickles
I’ve been canning 25-30 years. I have a passion for cooking. I grow all my own vegetables including my cucumbers. I’ve used Mrs. Wages® before. I like the pickles, they are awesome. Everyone’s been wanting my pickles, so the word must be out! This is my first time I’ve entered the State Fair and won third place in two different competitions.
State Fair Kosher Dill Pickles
About 7 quarts or 14 pints 9 – 11 lbs pickling cucumbers,( about 50-3 to 4 inches) washed and trimmed 3 1/3 cups white distilled vinegar 5% acidity 7 1/3 cups water 1 package Mrs. Wages® Kosher Dill Pickle Quick Process Mix Wash cucumbers and remove blossoms : drain, leave whole or cut into slices or spears. Combine the Kosher Dill Mix , vinegar and water into a large non-reactive pot. Do not use Aluminum. Bring mixture just to a boil over medium heat, stirring constantly until mixture dissolves. Pack cucumbers into sterilized jars leaving 1/2 inch of headspace. Carefully... more »
Cuban Quesadillas
4 Servings 1 lb pork shoulder blade steaks 1/4 tsp salt 1/4 tsp pepper 4 whole wheat tortillas (8 inches) 4 slices Swiss cheese 4 slices deli ham, thinly sliced 4 slices deli roast beef, thinly sliced 16 slices prepared Mrs. Wages® Bread and Butter Pickles 4 Tbsp stone ground mustard Season pork with salt and pepper. Place pork in a small slow cooker. Cover and cook on high for 3-4 hours or until pork is tender. Remove pork from slow cooker. Using two forks; shred pork. This should yield about 1 cup meat. Coat a large skillet with cooking... more »
