|Best Loved Food of the 50s|
|by Publications International|
What fun! This nostalgic cookbook celebrates all those '50s favorites, from casseroles to grilled steaks.
Results 1 - 10 of 60 for cucumbers in crock
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In a 4 gallon crock with a lid, ... with evenly sized cucumbers to within 2 ... 10 minutes (pints) 15 minutes (quarts) leaving 1/4-inch headspace in jars.
Make a paste ... mustard and stir into vinegar. Drop in washed cucumbers. Stir every time you add ... Put a plate on top to keep cucumbers in the brine.
Mix lime and water - put in cucumbers. Let stand ... transparent - about 30 minutes. Put in hot sterilized jars and seal. These are ready to eat when you can them.
This bit of information was found in a quaint, old ... all made in Great-grandmother's kitchen. Here is the list as I found it: Enough food for 175 men.
Day 1 A.M.: Wash and place pickles in gallon jar or crock. Cover pickles ... into hot jars cover with hot syrup. Process 5 minutes in boiling water bath.
Cover with: 2 ... and wash pickles in cold water, then ... Put back in crock. Add 1 ... over pickles. Seal and cold pack 5 minutes. Makes 12 to 14 pints.
Slice vegetables as you like, blend other ingredients. Store in refrigerator for 1 week before using.
Cover with ice ... piece dill Cucumber in jars 1 clove ... of jars, when water boils, take out and turn jars upside down until cool. (This is important.)
Put half of dill in bottom of crock with garlic. Arrange cucumbers in crock. Put ... ready in 1 to 3 days, depending on how thoroughly pickled you want them.
Slice thin cucumbers, onions, peppers. ... amount. Mix all in crock, let stand ... pickles in sterile mason jars. Makes 8 pints or 4 quarts or 1 gallon.
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