|Gastronomy Of Italy|
|by Anna Del Conte|
Gastronomy of Italy continues to grace the shelves of home cooks, professional chefs and armchair travellers.
Results 1 - 10 of 64 for chunk pickles
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About 15 medium size cucumbers, cut in chunks (if small ones ... water bath canner for 10 minutes (pints) or 15 minutes (quarts) (leave 1/4-inch headspace).
Make brine of ... and cut into chunks. The next ... and pour over pickles (fresh hot bath ... into jars; finish filling jars with liquid and seal at once.
Cover with boiling water to which 1/2 cup salt is added. Let stand 1 hour; drain. Bring to a boil; add pickle chunks. Let come to a boil again. Jar and seal.
Return to jar. Add: Let stand in refrigerator in jar several days. Turn upside down once in a while.
Mix sugar and ... cut up dill pickles. Cover. Store ... and down several times a day until sugar is completely dissolved. Ready in 2 days. Very crunchy!
Remove peeling and ... cucumbers; cut into chunks. Combine water ... 1 hour or until tender and clear. Place in jars and seal. (Will seal on their own).
Cover pickles and salt with ... for 1/2 hour; drain. Make a syrup of the last 3 items. Bring to boil and pour over pickles. add a head of dill and seal.
Cover whole cucumbers ... days. Cut in chunks. Combine 2 ... and pour over pickles. Let stand ... over pickles. Do this 4 times and can or store in crock.
Wash pickles; pack in ... weeks, cut into chunks and pack in ... pickling spice Boil this and pour over pickles and seal. Recipe makes 5 pints of pickles.
Take dill sized pickles put in 3 ... and cut in chunks, soak in ... for 4 days adding 1 cup of sugar every day. Then can in quart jars or leave in crock.
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