|by Tim Turner|
Raw by Charlie Trotter and Roxanne Klein The raw-food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter, Thomas...
Results 1 - 10 of 34 for homemade pickles
Result Page: 1
Drain pickles and rinse. Cut the ends off and slice. Add all remaining ingredients. Stir and let stand overnight, then keep refrigerated.
Pour pickles in colander to ... stir occasionally, until pickles are crisp and all sugar dissolved (about seven hours). Pour back in jar and refrigerate.
Drain liquid from the jar of pickles. Cut pickles ... mixture over pickles; seal jar and set aside to cool, then refrigerate at least 1 week. 1 quart pickles.
In a clean cloth pound the cinnamon sticks and ginger root until finely crumbled. Discard stringy portion of ginger root. Mix all ingredients ...
Soak overnight in 2 cups lime and water. Cover cucumbers completely with water. Rinse 3 times thoroughly with clear water. Lay on towel to dry. Wash ...
Wash and peel cucumbers. Slice and put in pan. Add a pinch of salt and mix together. Cover with ice cubes on top of slices for about 2 hours. Drain ...
Drain juice into saucepan and add to juice: 1/2 c. vinegar 1 tsp. pickling spices (found in any spice department) 1 or 2 sticks cinnamon Bring to ...
Bring to a boil; pour over your cucumbers and seal.
Slice cucumbers at ... other ingredients, then: 1 qt. vinegar 1/2 c. salt 1 pt. water Bring these ingredients to a boil and add quickly to pickles to seal.
Combine vinegar, sugar, salt and celery seed in a medium saucepan; bring to a boil. Pour over sliced vegetables; cover and refrigerate. Keeps for at ...
Result Page: 1
top of page