|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
1 - 10 of 251 for how to pickle vegetables
Combine all ingredients for marinade. Use to marinate one or more (or all) of these vegetables in a glass ... 1 part oil and use as a marinade for steak.
Wash, peel carrots. Wash other vegetables discarding the non-edible ... slightly salted water, to cover, until just ... vegetables and arrange on a platter.
Sprinkle 1/3 cup ... each of other vegetables in salt water ... mixture over. Bring to boil then add to jars, seal and cold pack 5 minutes in boiling water.
Combine everything and bring to a boil. Boil ... at least 3 weeks in the refrigerator or boiled ingredients may be placed in sterilized jars and sealed.
Drain canned vegetables and mix with ... over vegetables. Marinate for 3 days in tightly covered container. Keeps in refrigerator indefinitely. Serves 12.
Select any combination of the above vegetables. Wash and ... and remaining seasonings to each jar. Mix ... Process in boiling water bath for 20 minutes.
Use equal amounts ... removed. Use one to two red peppers ... quart jars: Cut vegetables. Heat to boiling: Pour over pickles and seal. It ... 2 weeks before using.
Boil this and cool; spices can be removed, if want. Add sweet pepper, celery, broccoli, onion, carrot, zucchini, cauliflower, or any vegetable you ...
Separate cauliflower into ... into spears. Put vegetables in one 3-quart ... quarts water. Bring to a boil and ... Store in refrigerator. Makes 3 quarts.
Cover cauliflower with ... well. Bring mixture to boil. Add vegetables. Simmer 2 ... directions. Process jars in boiling water bath 10 minutes. Makes 6 pints.
top of page