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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 ...

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.

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

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 and cover with water, add 1/2 cup salt. Mix and leave for 3 hours. Drain. Boil syrup, add cucumber mixture and bring to boil, remove from heat ...

Soak 3 hours. ... seed 1 tbsp. celery seed 1 tbsp. turmeric Bring to a boil. Add drained pickles. Stir until hot, but do not boil. Pack in jars and seal.

Mix together cucumbers, peppers, and onions. Mix together sugar, vinegar, salt, and celery seed and pour over cucumbers. Let stand 2 hours. Stir ...

Combine sliced vegetables ... ingredients and bring to boil. Put pickles and hot syrup into sterilized pints. Hot water bath 10 minutes. Makes 6 to 8 pints.

Step 1. Put canning salt over cucumbers and onions. Let set 2 to 3 hours. Step 2. Put in large pan over low heat. Combine sugar, vinegar, pickling ...

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