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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. cheddar cheese (medium sharp, shredded)
- 3 cups mayonnaise (preferably Dukes)
- 4 red bell pepper (large, roasted, peeled, seeded, small diced)
- 1/2 bunch tarragon (minced)
- 1/2 red onion (small, minced)
- 1 Tbsp. Texas Pete Hot Sauce
- 1 tsp. worcestershire sauce
- 10 lb. cucumber (pickling or Kirby, sliced 1/8” thick)
- 2 cups kosher salt
- 3 qt. cider vinegar
- 1 1/2 gal. sugar (granulated)
- 2 yellow onion (small, sliced 1/8” thick)
- 1 tsp. turmeric
- 1 oz. celery seed
- 3 sticks canela
- 1/4 cup mustard seeds
- 1 fresh ham (boned, rolled and tied)
- 5 grams fennel seeds
- 5 grams celery seed
- 10 grams coriander
- 10 grams caraway seeds
- 90 grams rosé wine
- 560 grams kosher salt
- 679.5 grams brown sugar
- 1 liter apple juice
- 5 liters water
- 2 apples (cored)
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Directions
- In mixing bowl, combine all ingredients
- With plastic spatula, mix to thoroughly combine.
- In a mixed solution of the 2 cups kosher salt to 1 1/2 gallons of water, soak the sliced cucumbers overnight in the refrigerator
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