1. Dissolve lemon and lime powders into boiling water. 2. Stir in pickle liquid, lemon juice, and pepper. 3. Pour about 1/4 to 1/3 of the mixture into a lightly oiled 6 cup ring mold; refrigerate until almost set. 4. Before refrigerating the remaining 3/4 or 2/3 jelly mixture, whisk in the mayonnaise; refrigerate until almost set. 5. Remove mold from refrigerator, push pickles into jelly to make a decorative design (stand the pickle slices up or laying down); refrigerate again until set. 6. Once the jelly mayonnaise mixture is almost set fold in cabbage, carrots and chopped pickles; pour this mixture over clear jelly in mold. 7. Refrigerate until set about 3 to 4 hours. 8. Unmold before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
