GRANDMA ROSE'S (THIRD GENERATION) PICKLES
Steps:
- Wash pickles. Place pickles in a clean gallon jar, and fill with cold water. Take out pickles. This way the water is an exact amount! (Grandma never had an accurate measure on the amount of water)
- Add salt to jar, mix well until the salt is dissolved and water clears. Return pickles to jar. Peel and crush garlic. Add garlic to jar with dill and pickling spices.
- Let stand *UNCOVERED* for about 5 days depending on how well done you like them.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA FRITZ'S SAUERBRATEN (FOR THE CROCK POT)
This is a sauerbraten recipe my mom cooked for special guests and events. It seemed like she was in the kitchen forever getting it ready; so, I've updated it to save on time. This dish is really very easy. I haven't changed any of her original ingredients, just the way it's cooked. Now, we have this rich dish for friends and family and they always rave about how delicious it is. This dish is great served with egg noodles.
Provided by skfritz525
Categories Roast Beef
Time P5DT30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine onions, salt, peppercorns, bay leaves, vinegar, and water.
- Arrange meat in a covered earthenware or Tupperware container and pour pickling solution over the top of the meat.
- Cover tightly and store in the refrigerator for 3-4 days (the longer it marinades, the more flavor soaks into the meat).
- Turn the meat once or twice a day.
- Remove the meat from the solution and pat dry.
- Remove and discard the bay leaves and peppercorns.
- Strain and reserve the onions.
- Put a little oil (I like to go light, if I can, and use extra virgin olive oil or Canola, but you can use a couple of tablespoons of butter) in a skillet and heat and cook reserved onions until they are transparent, but not brown.
- Remove onions and brown meat on all sides in the same oil.
- Place onions and meat in a slow cooker/crock pot and fill the crock pot with a cup of the pickling solution.
- Cover the slow cooker and cook on low for 6-8 hours, until the meat is cooked through and tender.
- When meat is done, remove to a warm platter and cover to keep warm.
- Add any remaining marinade to a skillet.
- Add brown sugar, raisins, crumbled ginger snaps (I pound these out in a Ziploc bag to crush them).
- Stir and cook until the sauce is smooth and has thickened--about 15-20 minutes.
- Serve the sauce over the slices of meat and put the remainder of the sauce in a gravy boat.
Nutrition Facts : Calories 110, Fat 0.8, SaturatedFat 0.2, Sodium 1212.5, Carbohydrate 22.6, Fiber 0.9, Sugar 15.2, Protein 0.9
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