122 pennsylvania dutch recipes

Spiced gherkin pickles layered with whole cloves and cinnamon, then bathed in a hot apple cider vinegar brine sweetened with sugar and dry mustard. An old Pennsylvania Dutch crock-pickle recipe with a sweet-tart bite.

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

Classic Pennsylvania Dutch shoofly pie with a rich molasses filling and buttery brown sugar crumb topping. This old-fashioned molasses pie recipe bakes up with a gooey bottom and crumbly top that'll have you reaching for seconds.

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Pennsylvania Dutch ham with string beans and potatoes, simmered together in a smoky broth for hours. Old-fashioned one-pot supper served with vinegar on the side.

Old-fashioned mustard pickles with cauliflower, green tomatoes, white onions, and bell peppers in a turmeric-mustard brine. Pennsylvania Dutch chow-chow style relish for canning by the case.

Raisin crumb pie layers plump raisins under a cakey batter and a buttery crumb topping in a flaky crust. A heritage Pennsylvania Dutch-style dessert that makes two pies at once.