|Preservation of Food|
|by Olive Hayes|
This 1919 book by Olive Hayes outlines recipes and instructions for the safe and delicious preservation of fresh food products.
1 - 10 of 333 for fresh cucumber
Mince garlic or ... salad ingredients. Wash cucumbers and tomatoes. Peel ... cured black olives and fresh mozzarella, sliced (or use the small bocconcini).
Mix well. Put in refrigerator, let stand overnight.
Cut cucumbers crosswise into 1/16 ... cucumbers. Pour vinegar over cucumbers; cover. Refrigerate at least 24 hours. Sprinkle with dill and toss before serving.
Cover with hot brine. Apply caps and seal at once. Invert until cool.
Cut cucumbers crosswise into 1/16 ... vinegar over cucumbers; cover. Refrigerate at least 24 hours. Sprinkle with dill and toss before serving. Serves 8.
Wipe cucumber and slice without ... thoroughly; pour over cucumber and sprinkle with the parsley. Allow to stand 2 to 3 hours in refrigerator before serving.
Place one half ... one half chopped cucumber (not large) in ... seeded, chopped cucumber until pureed. Pour over cooked spaghetti. Serves two, 56 calories.
Boil vinegar, salt and sugar until clear. Cool slightly. Pour over cucumbers, peppers and onion. Refrigerate covered. Ready to serve when cool.
Place dill seeds ... vegetable peeler, peel cucumbers, and cut ... refrigerator at least 4 hours. Makes 4 servings. NOTE: A nice refreshing spring or summer salad.
Slice cucumbers, pepper and onion. Mix with other ingredients and let stand for 3 hours. Put into containers and freeze.
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