|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
Tip: Try pack pickles for more results.
1 - 10 of 25 for cold pack pickles
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Use fresh cucumbers, ... mixed. Pour over pickles in jars; seal, ... recipe may be doubled, tripled or quadrupled as a single batch makes only 2 or 3 pints.
Pack fresh picked cucumbers ... sugar is melted pickles can be put ... they are best cold, but will keep fine at room temperature. They are crisp and good.
Wash cucumbers and pack in churn or ... per gallon of cold water). Leave 5 ... alternating layers of pickles and sugar. Make ... them crisp and crunchy.
Bring to boil and set aside to cool. Place pickles in sterilized jars with: Pour cold liquid over this and cold pack for 1/2 hour.
Fill jar with pure vinegar and seal. Shake well after sealing.
In pickling, a ... mixture over brined pickles (rinse to remove ... to a boil. Pack (unheated) pickles into ... Cover vegetables with cold water. Wash thoroughly ... several times before using.
Combine all marinade ingredients in a saucepan and bring to a boil. Remove from heat and cool to room temperature. Place meat in a large stainless ...
Add salt, sugar, vinegar, water and dill to jar. Seal jar. Put into canner, start with cold water, when water starts to boil take out of water.
Wash beets and ... Measure vinegar and cold water into 2 ... Let pickle in refrigerator for 2 days before using. Makes 5 pickled beets and 8 pickled eggs.
Pour over cucumbers and then in wintertime take out of jar slice them put 2 cups of sugar over them and let them set overnight, or until sugar is ...
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