1 - 10 of 36 for candy pickles
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Slice cucumbers and ... and pour over pickles, let stand ... cups sugar for 3 mornings. Put into jars and be sure juice covers pickles. Boil lids and seal.
Dissolve salt in water and pour over sliced cucumbers. Let stand five days. Drain and rinse thoroughly. Then cover with water and 2 tablespoons alum. ...
Drain and slice ... away brine. Put pickles in large bowl. ... Next day, stir occasionally for 24 hours. Third day, put mixture back in jar and refrigerate.
Let stand one week - weight on pickles in salt water. ... over pickles. Repeat for 5 morning. On fifth morning heat pickles and juice. Put in jars and seal.
Use any dill pickles, regular, Kosher, ... occasionally (room temperature but cool). Return pickles to their jar and fill with syrup. Cover and refrigerate.
Remove tips from pickles. Cut pickles ... syrup to cover pickles. Cover and refrigerate at least 24 hours but not longer than 2 weeks. 1 quart pickle sticks.
Mix and cover cucumbers and salt with boiling water and leave for 3 days in a non-metal container. Drain, wash and cover with boiling water again and ...
1 quart Kosher dill pickles. Take out ... Put in the original jar and refrigerate 2-3 days. They will be crunchy and can be kept refrigerated a long time.
Combine sugar, vinegar ... and slightly drain pickles, discarding the ... refrigerator for 1 week before using. Yield: 1 quart. In honor of my Mother, Geri Brice.
Boil sugar, vinegar, ... Cool slightly. Put pickles back in jar and pour the hot syrup over them. Store in refrigerator. Makes crunchy sweet pickle chunks.
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