|Inflight Catering Management|
|by Audrey C. McCool|
The first foodservice management book for the inflight catering industry. This book introduces readers to the inflight catering segment of the eno...
Tip: Try pickle cucumbers crock for more results.
1 - 10 of 18 for dill pickle cucumbers crock
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In a 4 gallon crock with a lid, ... one of fresh dill leaves, stems and/or ... with evenly sized cucumbers to within 2 ... water or the pickles will not ferment ... 1/4-inch headspace in jars.
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.
Put a thick layer of fresh dill in bottom of crock. Add clean, fresh picked cucumbers to fill crock ... observing color. When pickles have finished curing, ... (212°F) for 10 minutes.
Fill with water and set in sun a little light, try and enjoy. They keep well in refrigerator a long time.
Start with grape leaves in bottom of crock. Layer with washed cucumbers, dill, and grape ... basement. After two weeks start checking to see if they are ready.
Spread some dill on bottom of 1 gallon jar. Fit in pickles and top with ... temperature overnight, then place jar in refrigerator. The pickles are ready to eat.
(Enough brine for 8 quarts) Cut large cucumbers into quarters and put in a crock alternately with layers of dill and sliced onions. ... cucumbers while hot. Pickles are ready to eat in 24 hours.
Place vinegar, water, ... boil. Meanwhile, wash cucumbers and slice off ... place layer of dill, garlic, then ... garlic from the jars. Keep refrigerated.
Place a bed ... on bottom of crock. Alternate layers of cucumbers, dill and garlic to ... is desirable to taste. Place left over pickles in refrigerator.
Cover with ice ... Place: Lg. piece dill Cucumber in jars ... liquid mixture over pickles and place in ... jars upside down until cool. (This is important.)
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