|by Theron Hiles|
This 1893 volume attempts to "record some of the more prominent features regarding Ice as it affects health, convenience and industry of the people.
1 - 10 of 62 for ice pickles
Result Page: 1
First 3 ingredients, let stand for 3 hours. Take remaining mixture and bring to a boil. Pour syrup over pickles in jars and seal.
Combine vegetables and salt. Put ice cubes in the ... vegetables and heat to scalding, but do not boil. Pour into sterilized jars and seal. Yield: 7-9 pints.
Pack cucumbers and onions in quart jar. Mix sugar, vinegar, salt and celery salt. Pour over cucumbers. Place a sheet of waxed paper over top of jar. ...
Slice cukes and ... and cover with ice water overnight in ... ingredients per one quart of pickles: Do not put in jars but keep in refrigerator until used up.
Stir until all ingredients are dissolved. DO NOT HEAT. Pour over cucumbers and onions, alternately in one gallon jar. Refrigerate 7 days (or less), ...
Mix sugar and vinegar until dissolved. Pour over pickles. Layer in glass jar with onion. Refrigerate 48 hours.
Put sliced cucumbers and onions in gallon jar. Mix all spices together and pour into jar. Stir every day for seven days. Then keep refrigerated and ...
Soak overnight in 1/4 cup salt; drain and rinse. Put in jar and add 2 cups sugar, 1 cup vinegar, and 1 teaspoon celery seed. Mix but don't heat. ...
Set for 2 hours, squeeze out liquid. Mix: 2 c. sugar Mix with cucumbers and let set for 24 hours. Put in jars and keep in refrigerator.
Combine vinegar, salt, mustard seed, and turmeric in large kettle; bring to a boil. Simmer 8 minutes. Layer cucumbers and onions in jar or other ...
Result Page: 1
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