|Classic Chinese Cuisine|
|by Nina Simonds|
Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking...
Results 1 - 10 of 36 for candy pickles
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Wash in cold ... Bring mixture to a boil, let cool, then pour over pickles in jar that has tight cap. Turn upside down for 3 days. Then pickles are ready.
Drain and rinse pickles several times - ... together all ingredients and pour over pickles. Seal tight and turn upside down for 12-24 hours. Keep refrigerated.
Pour liquid off pickles, slice pickles, ... and stir to dissolve sugar. Pour over pickles in jar and cover. Refrigerate at least 24 hours before serving.
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.
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.
Drain pickles and slice. Mix ... sugar dissolves. Stir occasionally.. Put in larger container and refrigerate 2 weeks. Then eat! Crunchy and delicious!!!
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. ...
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.
Use any dill pickles, regular, Kosher, ... occasionally (room temperature but cool). Return pickles to their jar and fill with syrup. Cover 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.
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