1 - 10 of 20 for brine cauliflower
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Peel cucumbers and ... celery, peppers and cauliflower. Cut fine ... cover with cold brine (1/2 cup coarse salt to 4 cups cold water). Let stand overnight.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... and soak in brine overnight. Drain. To ... in small jars and seal.
Layer prepared vegetables ... 4 hours. Bring brine ingredients to full ... Pack into jars with juice, covering with liquid. Seal. Makes 10 to 12 quarts.
Add sauce mixture ... minutes. Thicken with 1/2 cup flour before taking off. NOTE: DO NOT use all the pickle juice. Put pickles and onions in overnight brine.
Store in jars in refrigerator. Ready to eat in 1 week.
Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.
Cut and clean ... fill with boiling brine. Cover all ... completely. Seal the jars and allow to cool. This quantity of brine fill 7 to 8 jars of vegetables.
Wash and cut ... overnight. Next day, check for leaks. Add more brine, if needed. Store in ... or refrigerate for 2 weeks until done. Makes 6 to 8 jars.
Chop vegetables and place in brine overnight. Mix dry ... kettle, cover with vinegar and moistened dry ingredients. Boil 1 minute. Place in jars and seal.
In hot sterilized ... Cover with boiling brine to with in ... sticks and onions slices can be used for variation. Makes an excellent gift. Makes 4 quarts.
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