|Drinking Games (Flick Tops)|
|by Meme Designs|
One of a range of pocket-sized (slightly larger than a cigarette packet)guides that can go with you everywhere.
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.
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.
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.
Use only freshly picked cucumbers for best results. ... will shrivel when pickled. If you're ... Pennsylvania State University in cooperation with the USDA
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 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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