Suspect that these are a fermented pickle and you would use a salt brine to 'cure' them. Usually cukes done this way will remain a bright green as opposed to a lightening of skin color when in a vinegar based brine. Recently, I have posted many tips and suggestions on making a salt brine type of pickle. You do start with very fresh pickling cukes as well as fresh dill weed and dill seed heads. Not sure if yours were made at other times of year, besides the growing season of summer. Mine are half sours and are soaked in a salt brine/water for only about 2-3 days, depending on the cuke size. Because I like using fresh dill, they only get made in summer time. Linda Lou's recipe also has merits, as there, you also start with a salt brine cure prior to pickling. Its that first step that helps them to retain their bright color. Everyone may follow a recipe to the letter and realize that the taste might not be their preference, so start with small batches and adjust whatever you feel that was overpowering in the previous batch. Trial and error helps here. Once you get your taste preference met, then you write down the recipe. My mom used to make sweet picilili with green tomatoes, and her recipe was also composed of several recipes from different books, as well as her personal experience. Adding food colorng might be OK, but that would probably be better to add to a finely chopped cuke relish to improve appearance.

I have used it before, but I used it in a strange way. I try out differtent interesting ingredients and recipes. I believe you can get more authentic by using native recipes. So I use Google Translate to translate the English name of an ingredient to the native language, and many recipes will come up. Then I use Google Translate and translate the recipes into English. It really doesn't take that long to do. For instance, for French onion soup, I get this recipe: INGREDIENTS Pour 4 personne(s) 1 kg d'oignons 50 gr de beurre 10 cl de vin blanc sec ou de bi�re 1 litre de bouillon de volaille ou de boeuf ou 1 bouillon cube 1 branchette de thym 1 feuille de laurier Sel Poivre du moulin Piment d'Espelette (facultatif) ------------------------------ You can try Greek, Lithuanian, Albanian, Chinese, Japanese ---- Kind of interesting dcarch

The first one is the closest I've seen. You've already found more boiled molasses gingerbread recipes than I could - Martha was the only one I found! I'm beginning to wonder if my recipe has been heavily modified. It came from an old family friend when I was young. I wonder if maybe she had an original recipe, then modified it over the years due to family members tastes and product availability. Maybe it originally called for butter, but she found that margarine worked, so she started using that because it was cheaper. Maybe the spice quantities have been altered - a little more ginger, a little less cinnamon because "Becky" doesn't like it.... I may never find my actual recipe again :( I may just need to pick one that's close and make my own modifications!

Okay - it looks like equal parts of the three ingredients with lots of ice. That’s easy to remember. I’ll get both juice and crushed pineapple to have on hand and if we have guests I’ll upgrade to fresher pineapple. Hopefully we will have some warm weather this summer. It has been an unpleasantly cold spring in MN. Currently sitting by the fire on a rainy, 55 degree day after a golf washout. 😕