|Oils & Vinegars|
|by Liz Franklin|
In this invaluable cookbook, Liz Franklin looks at some of the key oils and vinegars and explains their characteristics, health benefits, and orig...
Results 1 - 10 of 177 for dill pickles cider vinegar
Select firm fresh ... 1 head fresh dill, 2 to ... pepper. Bring water, vinegar and salt to ... jars packed with pickles (about 20-30 medium ... to darken and shrivel.
Boil a large ... sterilized jar with dill. Bring vinegar to a boil ... 24 hours. Store pickles in a cool, ... time, store in refrigerator. Makes 1 quart jar.
Wash cucumbers thoroughly; ... overnight; drain. Combine vinegar, salt, sugar, ... 3 heads of dill plant (or 1 ... actively boiling water.) Makes 7 quarts.
Mix together ingredients in medium-sized bowl with lid. Place lid tightly on bowl and toss mixture to coat well. Refrigerate covered at least 2 hours ...
Drain and discard juice from pickles. Slice pickles ... sugar, water and vinegar to a boil. ... and shake. Refrigerate for at least 8 hours or overnight.
Grate the peel ... add the catsup, cider vinegar, mustard, brown ... black pepper, cayenne pepper. Thin sauce with dill pickle juice or water. Yield: 7 cups.
1. Place the ... bowl. Add the pickles, celery, bell ... sour cream, mustard, vinegar, and celery ... refrigerate until ready to serve. Makes 8 to 10 servings.
Boil first 4 ... 5 minutes. Put dill in bottom and top of jars. Pack clean pickles in jar, add ... cover jars. Let set in water until cold before removing.
Drain pickles. Combine vinegar and sugar. Tie ... Shake once in a while until sugar dissolves, about 4 hours. Refrigerate. These are real crisp and good.
Wash and sterilize ... 2 sprigs fresh dill (or 1/2 tsp. ... each jar. Heat vinegar, water, and ... in a cool, dark, dry place 4 to 6 weeks before serving.
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