|Betty Crocker's New Cake Decorating|
|by Betty Crocker Editors|
Make any occasion special with a just the right cake; an incredible edible Teddy Bear Cake or a Dinosaur Cake makes a birthday magical.
1 - 10 of 56 for how to pickle cabbage
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Mix cabbage sugar and salt; let stand 10 minutes. Then add remaining ingredients.
Mix cabbage and onions; add ... cheesecloth bag; add to saucepan with vegetables. ... (Start timing when water returns to boiling.) Makes 6 pints or 3 quarts.
Peel the cabbage in a large ... pan, and bring to the boil. Simmer ... begin to eat after 1 week. Will begin to loose its crispness within 2 to 3 months.
Cut cabbage, pepper, celery ... flour and water to make a thin paste. Add to pickles to thicken, stirring ... Remove from heat and seal in sterilized jars.
Combine cabbage, onion and ... cabbage mixture. Bring to boil, boil gently ... jars. Adjust lids. Process in boiling water bath for 5 minutes. Makes 6 pints.
Use a very ... or a shredder to shred a firm cabbage head finely. Sprinkle ... least one week before using: Great with corned beef. Yield 3 (16 oz.) jars.
Pour salt and water over cabbage and let stand ... mustard seed. Bring to a boil. Let ... will wilt the cabbage.) Place in sterilized jars and seal tight.
1. Clean and chop the Chinese cabbage in 2 inches. ... mix with all the ingredients until cold. Then pour into the jar. Cover up good. Let stand 1 week.
Soak 24 hours ... and enough water to cover. (Do not ... between layers. Heat together to boiling point. When cold, pour over cabbage. Do not weigh down.
Shred cabbage. Put in ... pan and bring to a boil. Pour over the cabbage and ... Refrigerate lat least 12 hours. Will keep one week in the refrigerator.
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