|by Eufemia Azzolina Pupella|
An original portrait that includes 212 illustrated regional recipes that range from appetizers to fantastic fish dishes and refined desserts.
Results 1 - 10 of 297 for canning cucumbers
Slice unpeeled cucumbers 1/8-1/4 inch thick. ... each layer with canning salt. Let stand ... caps. Process in a boiling water bath canner for 10 minutes.
Combine cucumbers, onion and ... sugar and vinegar until dissolved. Add to cucumbers. Transfer to airtight freezer containers and freeze for up to 3 months.
Combine water and salt to make a brine. Wash and cut vegetables into bite-sized pieces and soak overnight in brine in a ceramic, plastic or stainless ...
Take one cabbage, ... 2 gallon of cucumbers, green or ... hot, pint size canning jars and seal ... southern cookbook, adapted to modern canning standards.
Wash and thinly slice unpeeled cucumbers. Measure out ... Pour into hot, sterilized jars and adjust lids. Process in a boiling water bath for 10 minutes.
Boil a large ... and sterilize the canning jar, ring and lid. Select unbruised, firm cucumbers. You will ... time, store in refrigerator. Makes 1 quart jar.
Combine sugar, vinegar, salt and spices together to make a cold syrup. Do not heat. Place in glass jars or a non-metallic container and refrigerate ...
Wash cucumbers and slice lengthwise. ... boil. Place a canning funnel into jar. ... a draft free place to cool using a jar lifter. Yields about 8 pints.
Soak freshly picked cucumbers in a tub ... adjust 2 piece canning lids. Process in ... Wait for about 3 weeks before using to allow the pickles to mellow.
Slice cucumbers thinly, mix lime ... soak overnight or 10 hours. Boil for 35 minutes. Pack and seal. Bring to boil. Stir until sugar is dissolved. Cool.
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