|by Ben Reed|
Offers a fantastic range of recipes for classic and contemporary cocktails, as well as expert practical advice on the best equipment and glasses.
1 - 10 of 270 for canning pickled cucumbers
Slice unpeeled cucumbers to 1/4 inch ... using for best flavor. Use within 3 months if refrigerated, and within 1 year if processed in a boiling water bath.
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.
Use only freshly picked cucumbers for best results. ... will shrivel when pickled. If you're ... Pennsylvania State University in cooperation with the USDA
In a 4 ... with evenly sized cucumbers to within 2 ... 1 pound of canning or Kosher salt. ... (pints) 15 minutes (quarts) leaving 1/4-inch headspace in jars.
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.
Select firm fresh cucumbers fresh from blemishes. ... Note: Use only canning salt - table salt will cloud the brine or cause pickles to darken and shrivel.
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 ...
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.
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 ...
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.
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