|The Festive Food of Mexico|
|by Elisabeth Lambert Ortiz|
Focusing on Mexico, this is one of a series of pocket guides which celebrate the foods, holidays and traditions of individual countries.
Tip: Try kosher dill pickles for more results.
1 - 10 of 23 for day kosher dill pickles
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Bring to a ... pickling spice and dill. Pour in ... refrigerate. (Add a little more water and vinegar to fill jar if necessary). Ready to eat the next day.
Dissolve the sugar ... with onion and garlic slices. Pour vinegar over above and store in refrigerator, stir the pickles twice each day for 4 or 5 days.
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.
Drain pickles, slice in ... Let stand 8 days. When all are eaten, add another quart of drained sliced Koshers. Add another cup of sugar. Let stand 10 days.
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.
Drain the pickles, while draining, ... stand for 8 days. After all ... days. Do not put in the refrigerator, these will keep on the counter top indefinitely.
Drain and rinse pickles. Add pickle spices and 1/2 sugar. Then, each day for 4 days, add 1/4 cup sugar. Keep refrigerated. Eat on the 6th day.
Pour pickle juice ... save half. Remove pickles from jar and ... Shake twice a day for three to ... up or upside down. Enjoy. Must be kept refrigerated.
Add cucumbers to ... in a few days. If ok put in refrigerator, if not, leave a few more days and taste again. Add several cloves of garlic if you'd like.
Slice pickles in approximately 1/4 ... refrigerator for three days without opening container. At the end of three days, the pickles are crispy and delicious.
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