Reduce heat to low boil; cook 20 to 22 minutes or until potatoes are tender; add pickles. Meanwhile ... Garnish with dill, cheese and mustard.

I’ve been on a hunt for a shelf-stable pickle recipe ... You can certainly try the recipe with less-fresh cucumbers, but they tend to get bitter and don’t remain crispy. Five pounds of cukes ...

Store in refrigerator. For the mushrooms ... Layer romaine lettuce, tomato slices, pickles, and fried mushrooms on one half of each roll. Add more Thousand Island. Serve immediately while oyster ...

As the air gets crisp in the fall ... Smith’s repertoire of canning recipes is vast. She makes jams, jellies, relish, mustard beans, canned whole fruit and has even tried her hand at preserving fish.