|Harvest of the Cold Months|
|by Elizabeth David|
Elizabeth David's social history of ice starts in 17th-century Italy, and Florence in particular.
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. ...
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.
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 ...
Put in jar and seal for 24 hours in refrigerator, turning every 3 or 4 hours. Serve cold as a relish. Serves 6-8.
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.
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.
Place cucumbers, peppers, celery and onion together. Sprinkle with salt, let stand 1/2 hour. Mix together brine ingredients. Pour over other ...
Mix together and refrigerate for 24 hours before serving.
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.
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.
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