|A Taste of Haiti|
|by Mirta Yurnet-Thomas|
With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore.
Results 1 - 10 of 55 for 7-day cucumber pickles
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Cut cucumbers 1/4" thick, wash ... sugar. Then add cucumbers and let stand 24 hours. Boil mixture slowly 1 hour and pack in jars. Makes 6 quarts. (12 pints)
Measure the amount ... 16 pounds of pickles in a 5 ... Cover the whole cucumbers with the brine water. Let stand 14 days. Rinse well. ... them. They keep indefinitely.
2 gallon cucumbers cut in chunks ... sure to weigh pickles down with a ... soak for 7 days in a churn ... over pickles into the jars. (Do not boil pickles.)
Into a clean ... 2 gallons of cucumbers, washed. Large ... 1 week. EIGHTH DAY: Drain cucumbers ... strain liquid. Place pickles in canning jars; ... over pickles and seal.
First day: Wash cucumbers, whole or ... seventh day: Keep pickles submerged, removing scum ... never get enough of these pickles. They're so crisp and sweet!
Boil water and salt then pour over cucumbers. Let stand ... they ain't 8th day: Add 1 ... If desired, the pickles can be transferred ... be chilled before serving.
Use small cucumbers cut into half. ... gallons cucumbers. 1st day make a solution ... vinegar solution. Pack cucumbers in jars. Cover with hot solution. Seal.
Combine all ingredients except cucumbers in large kettle, ... cucumbers and boil for only 5 minutes. Pack in jars hot and cover with syrup. Makes 8 pints.
Make brine, using ... of water. Cover cucumbers with brine and soak for 3 days, draining and ... point and pack cucumbers into hot sterile jars and seal.
Hot water for 4 days. Slice, let stand two days, let it come to a boil, put into jars.
Result Page: 1
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