Mustard Pickles

Update: Big Chubb opened a jar of mustard pickles last night. He was surprised at first because they are sweet. He was hoping/expecting dill. But, everyone liked them, of course. And, I didn't mess them up. They tasted just like the ones I remember having growing up.

Tis the season here in Minnesota to get your garden goods put up for the winter. I started on Wednesday and have been doing some food preservation everyday since. Today I did this one. I actually remember having these when I was little. I loved them.

2-3 lbs pickles (8 cups)
1 1/2 c vinegar
1 (c?) water
1 c sugar
1/2 c mustard
2 tsp salt

5 min

That was all the handwritten recipe said, so I guessed it meant cook all the ingredients for 5 minutes and then process them. I'm really hoping it was right because I don't really want to be eating mushy pickles all winter.

I haven't actually tried them yet. They need a some time to pickle. I'll let everyone know if I messed up or they turned out great.

Super Simple Scalloped Potatoes and Ham

Brian loves stuff like this, and it sounded good, so I planned it out for a Sunday meal.

Super Simple Scalloped Potatoes and Ham

Ingredients

1 package (24 oz) frozen shredded hashbrown potatoes, with peppers and onions

3 cups cubed Farmland Hickory Smoked Ham

1 can cream of mushroom soup

1 cup (4 oz) shredded cheddar cheese

1/2 c (2 oz) shredded Swiss cheese

Preparation

1. Heat oven tp 350 degrees. Combine hashbrowns, ham, and soup in 2-quart casserole. Sprinkle top with cheese.

2. Bake at 350 degrees for 30 minutes or until heated through

I have been avoiding cream of soups, but I figure once in awhile is fine. It was easy and good. I mixed in most of the cheese (only cheddar), and added in a couple spoonfuls of sour cream since my bag of hashbrowns was a little bigger. I liked that it wasn't as greasy/goopy as other potato casserole recipes.