|The Bread Bible|
|by Rose Levy Beranbaum|
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
Results 1 - 10 of 519 for bread butter cucumber pickle
Sort cucumbers, discarding any ... brine or darkened pickles, do not ... Recipe by: Mrs. Mercer, Kentucky State Fair and Mercer Co. Fair, Blue Ribbon Winner
Slice unpeeled cucumbers 1/8-1/4 inch thick. ... sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath canner for 10 minutes.
Use fresh cucumbers; wash and ... 10 minutes. Store pickles in a cool, dark place. Ready to eat in 3-4 weeks. Keeps for up to 1 year. Makes about 6 pints.
Peel onions. Wash and thinly slice cucumbers and onions. Place ... Combine with drained pickles. Drain brined ... minutes (pints) or 15 minutes (quarts).
Sprinkle cucumbers and onions with ... thoroughly drained. Cook 3 or 4 minutes until color changes. Do not boil. Pack in hot sterilized jars and seal at once.
Slice cucumbers thin. Add sliced ... Drain; combine remaining ingredients and pour over cucumber mix. Heat to boiling and seal in sterilized jars (8 pints).
Put in large ... refrigerator for 1 1/2 days. Put cucumbers and juice in ... Seal bags and put in freezer. Thaw and serve. These are very good and easy.
Slice cucumbers thin. Add sliced ... well. Combine remaining ingredients. Pour over cucumber mixture. Heat to boiling point. Seal in hot jars. Makes 4 pints.
Don't use cucumbers too big and ... than for dill pickles can be used. ... immediately into ready hot sterilized pint jars, seal at once. Makes 7 to 8 pints.
Do not peel cucumbers; slice thin. ... ingredients and bring to a boil. Pour over cucumbers. Heat just to a boil. Seal in hot, sterilized jars. Yield: 8 pints.
top of page