Tip: Try kosher pickles for more results.
1 - 9 of 9 for crisp kosher pickles
Sort freshly picked ... recommendations are for pickles to be processed ... may be less crisp). Leave 5 ... Mrs. Claussen, Freeborn County Fair, Minnesota
Boil canning salt, ... on top). Scrub pickles and pack in ... bath. Consult your favorite canning reference for more details on proper canning techniques.
Wash cucumbers, let stand in cold water overnight. Pack into hot sterilized jars. To each quart add the above amounts of alum, garlic, dill and red ...
Drain all liquid off pickles. Cut up ... jar of pickles. Place jar in refrigerator. Up-end jar every other day. Ready in about 4 days when liquid is clear.
Slice onions in ... an almost brittle, crisp pickle). Let stand ... boil). Pack in hot sterilized jars, filling to over flowing, and seal. Makes 6 pints.
Pour off liquid from pickles and discard. Slice ... jars and pour liquid over them. Close tightly and refrigerate until ready to use. Probably 5 or 6 pints.
Drain juice from pickles. Mix with ... morning and put pickles in the juice. Age 2 or 3 days in refrigerator and pickles will be crisp with a good flavor.
Cut in 1/4 inch slices or sticks. Add ingredients and stir. Stir later to dissolve sugar. Let stand 24 hours. Put in jars and keep in refrigerator.
Make 2 small ... Drain and slice pickles. Soak in ... cover and let stand for 24 hours. Stir once a day for 5 days. Put in hot jars. Seal. Makes 8 pints.
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