|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...
Results 1 - 10 of 46 for cold pickles
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To each gallon: 1 tsp. powdered alum 1 tsp. cream of tartar Place cucumbers in gallon jars and fill with brine to within a 1/2 inch from the top. ...
Put in jar and seal for 24 hours in refrigerator, turning every 3 or 4 hours. Serve cold as a relish. Serves 6-8.
Pack fresh picked ... sugar is melted pickles can be put in refrigerator as they are best cold, but will keep fine at room temperature. They are crisp and good.
Mix together and refrigerate for 24 hours before serving.
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.
Fill a quart ... Fill jar with cold water; seal. After 3 weeks, when you want pickles, drain and ... pickles; let stand awhile in refrigerator before eating.
Place cucumbers, peppers, celery and onion together. Sprinkle with salt, let stand 1/2 hour. Mix together brine ingredients. Pour over other ...
Place all ingredients in a large container (gallon jar or large Tupperware bowl). Fill with sliced cucumbers. Put in refrigerator and stir once a day ...
Wash cukes and ... to top with cold water and seal ... stand in refrigerator for 24 hours. Store in refrigerator. Better flavor if left for several days.
Fill quart jar with cucumbers, add all ingredients to each jar. Fill jar with cold water and seal. Shake well. Ready in 3 or 4 weeks. Yield: 1 quart.
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