|The Cinnamon Club Cookbook|
|by Vivek Singh|
"The Cinnamon Club Cookbook features recipes from the most groundbreaking Indian restaurant in the world, famously situated in the ultra-glamorous...
1 - 10 of 50 for cinnamon pickles
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Drain pickles; cut in ... Put vinegar, sugar, cinnamon, and cloves ... over. Let stand overnight in refrigerator. The longer they stand, the better they get!
Peel, seed and ... all lime off pickles, using cold ... cups of sugar, cinnamon sticks and red ... Let jars sit 2 weeks before using. Makes 4 to 5 quarts.
Peel and remove middle section of cucumbers. Slice as for apples. Soak overnight in 2 cups pickling lime and 8 1/2 quarts water. Drain, wash and soak ...
Cut unpeeled cucumbers ... water, sugar and cinnamon. Pour over ... sterilized jars. Pour in boiling syrup. Seal. Makes 9 pints. (Break cinnamon in small pieces.)
Place sliced cucumbers ... water, sugar and cinnamon or red hots. Pour ... and let stand overnight. Next morning, reheat cucumbers; put into jars and seal.
Mix water and ... day, remove the cinnamon sticks; heat the ... water bath for 10 minutes for both quarts and pints. Makes about 7 quarts or 14 to 15 pints.
Peel, if desired, ... cups water, sugar, cinnamon sticks and "red ... covered. Third morning, reheat cucumbers with liquid. Pack in sterilized jars and seal.
Peel, core, and cut cucumbers (large) into rings. Let stand 24 hours, then drain and wash thoroughly. Then soak 3 hours in clear water. Simmer 2 ...
Peel, core and ... before pouring over pickles. Let set ... These are made as round as possible as they are very attractive on dinner plate as well as tasty.
Use large cucumbers, ... 8 broken sticks cinnamon and 6 ounce ... overnight. Next day pack cucumbers in jars, heat syrup to boiling, pour over cucumbers and seal.
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