1 - 10 of 94 for cherry pickles

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Pick firm, ripe, short stem cherries. Lay them in a stone jar with stems on. Put into a kettle vinegar, sweetened to taste, allspice, mace, cloves, ...

Place pickles in 2 gallon crock. Alternate with cherry leaves and caraway, ... mixed spices tied in bag. Discard bag. Pour boiling syrup over pickles. Seal.

Layer cucumbers, dill and cherry leaves in crock. ... 10 days, wash pickles and chunk into ... pickles. Clean jar edge and seal tightly. Makes around 12 quarts.

Pour vinegar over cherries and let stand 1 day. Drain. Cover with sugar, stand in sun. Stir every day. Let stand several days. Put in jelly glasses ...

Seed sour red cherries, weigh them, and put into a crock, barely covering them with vinegar. Cover and let all stand for 24 hours. Drain well at the ...

Place in a ... cucumbers, layer of cherry leaves, layer of ... alum water (1 tbsp. to 1 gal. water). Let set 24 hours. Rinse in clear water and pat dry.

Put small green tomatoes in jar. To each pint add 1 clove garlic, 1 stalk celery, 1 small onion, 1 head of dill, some green pepper. Boil together: 2 ...

Place cucumber in ... salt and sweet cherry leaves and let ... drain. Cook together the rest of ingredients. Pour this over the pickles and seal the jar.

This is an old traditional recipe for the most delicious cold-smoked salmon you’ll ever sink your teeth into. I found it up in Alaska many years ago ...

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.

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