Results 1 - 10 of 582 for bread butter pickle

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Sort cucumbers, discarding ... 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. Slice peeled white onions 1/8 inch thick. In a large stockpot, arrange cucumbers in layers, sprinkling ...

Peel onions. Wash ... Combine with drained pickles. Drain brined ... Process in a boiling water bath canner for 10 minutes (pints) or 15 minutes (quarts).

Use fresh cucumbers; ... bath for 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.

Drain liquid from peppers, layer onions and peppers back to jar. Use a larger jar than the one the peppers came in. Combine liquid and remaining ...

Slice cucumbers, add onion, green pepper and garlic. Cover with lots of cracker ice and salt. Mix and chill in refrigerator for 3 hours. Drain well; ...

Wash and slice cucumbers. Cut onions into quarters. Pack 3 pieces into each pint of cucumbers. Boil all other ingredients together. Pour over ...

Slice cucumbers and soak with onions for 3 hours in 1/2 cup salt. Drain. Combine vinegar, sugar and spice in a kettle and bring to a boil. Add ...

Slice cucumbers thin. Cover with cold water and salt and soak overnight. Next morning, wash 3 times to remove all salt. Boil cucumbers and syrup ...

Wash and slice thin cucumbers. Chop onions and peppers. Combine with cucumbers in a large bowl. Cover with salt. Let stand 3 hours. Drain. Combine ...

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