- 1. QUICK AND CRUNCHY SWEET PICKLES
- Add all ingredients (except cucumbers) to quart jar. Shake until dissolved. Add sliced cucumbers. Cover and refrigerate for 24 hours.
Ingredients: 7 (salt .. sugar .. vinegar ...)
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- 2. CRUNCHY KOSHER STYLE DILL PICKLES
- In large kettle combine water, vinegar and salt. Bring to a boil. Meanwhile, pack cucumbers into 3 hot, sterilized quart jars. Place 1 tablespoon ...
Ingredients: 8 (peppercorns .. salt .. spice .. vinegar ...)
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- 3. CRUNCHY PICKLES
- Wash pickles and let soak whole in cold water for 1 hour. 1/2 c. vinegar 1/2 c. water 2 garlic buds 2 tbsp. celery seed
Ingredients: 1 (pickles)
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- 4. CRUNCHY REFRIGERATOR PICKLES
- Combine cucumbers, onions and ... cool and refrigerate. These pickles will keep in the refrigerator for several months. Yield: 4 or 5 pints.
Ingredients: 7 (cucumbers .. salt .. sugar .. vinegar ...)
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- 5. CRUNCHY SWEET PICKLES
- Drain pickles, slice in 1/2 ... sugar. Let stand 10 days.
Ingredients: 4 (dills .. spice .. sugar .. vinegar)
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- 6. CRUNCHY CUCUMBER PICKLES
- FIRST DAY: A.M. Soak 7 pounds sliced cucumbers 24 hours in gallons water and 2 cups lime. SECOND DAY: A.M. Rinse cucumbers. Soak 6 hours in 2 gallons ...
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- 7. QUICK, CRUNCHY SWEET PICKLES
- Put cucumber in cold mixture, then bring to a boil for five minutes. Fill jars and seal. Recipe works well to make one fourth of the recipe, using ...
Ingredients: 9 (alum .. cloves .. salt .. spice .. sugar .. vinegar ...)
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- 8. DILL TO SWEET PICKLES
- Drain juice off pickles. Cut pickles in ... a few days before eating.
Ingredients: 3 (pickles .. sugar .. vinegar)
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- 9. HORSERADISH PICKLES
- Cover with water and ... full boil: Pour over pickles and refrigerate 3-4 days. Ready to eat.
Ingredients: 5 (salt .. sugar .. vinegar ...)
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- 10. SWEET DILL PICKLES
- Mix together: 1 1/2 ... tbsp. cider vinegar Slice pickles and pour off liquid. ... set the better they are.
Ingredients: 1 (pickles)
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