|The New Professional Chef, 5th Edition|
|by The Culinary Institute of America|
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised.
1 - 10 of 225 for how to make hot pickles
If small peppers ... slash 1 1/2 to 2 slits in ... Remove garlic. Pour hot pickling solution over ... pints or pints. Makes 9 pints. Note: ... organic vinegar (no store-brands!).
Combine pickles, sugar, hot sauce and pepper ... jars. Add a clove of garlic to each jar. Cover with metal lids and screw on bands. Store in refrigerator.
Combine sugar, hot sauce, red pepper and pickles. Let sit 2 hours. Put in jars and pour juice over. Add 1 garlic clove in each jar and chill in ice box.
Peel, quarter and ... with enough water to cover cucumbers. Drain ... boil. Put in hot sterilized jars. Makes 10-12 pints. This makes wonderful Christmas gifts.
Pack cucumbers upright in jars. Add garlic and hot peppers to taste. Bring salt, ... and pour into jars to overflowing. Seal and turn upside down to cool.
Pour juice from ... with cover. Cut pickles into 1/4 slices. Add jar of horseradish to juice. Put pickles ... if marinate for a few days before serving.
Cut pickles in thin slices ... securely on jar and turn it upside down. Wait 5 days. Shake jar everyday. Can separate into smaller jars and refrigerate.
Place carrots on ... enough vinegar just to cover. Simmer over ... cooked but crisp. Serve with tortilla chips. Can be made in larger quantities and canned.
Wash cucumbers and ... of pickling lime to 1 gallon of ... Pack cucumbers in hot jars and add ... spice. Bring to a boil and pour over cucumbers. Seal jars.
Put 2 cloves ... jars with dill, hot pepper and mustard ... vinegar and salt to boil. Pour over ... and rings on jars. Process in water bath for 5 minutes.
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