1 - 10 of 30 for mustard pickles chow chow
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Let the first ... the flour, sugar, mustard, and turmeric. ... and seal. Process in hot water bath for 10 minutes, if desired. Makes 10 (1/2 pint) jars.
Make a salad ... with mayonnaise, milk, mustard, and seasonings. ... time, toss with chow mein noodles, place ... eggs and paprika. Excellent for luncheons.
Chop or grind all vegetables; mix with salt, let stand all night. Drain and rinse. Combine all other ingredients. Pour over vegetables. Bring to ...
Combine vegetables and ... tablespoons vinegar into mustard. Combine with ... Yields: 10 pints. Keeps well. (I sometimes make a double batch every 2-3 years.)
Mix all vegetables with brine; cover and let stand 1 hour. Meanwhile, wash and sterilize 4 (1 pint) jars and closures. Stand them on a baking sheet ...
Combine chopped onions, pepper, tomatoes, and cabbage: mix well. Let stand overnight. Drain well. Add remaining ingredients: simmer to desired ...
Chop the above ... with flour and mustard. Mix. Bring ... thick. Pack in jars and let stand until it looks dry on top and put paraffin wax on top and seal.
Grind cabbage, tomatoes, and onions coarsely. Let stand several hours with salt sprinkled over them. Drain overnight in a cloth bag. Mix with spices, ...
Total bell peppers should equal 6 to 6 1/2 cups. Combine all vegetables in large bowl and sprinkle with salt. Let stand overnight. Rinse and drain ...
Tomatoes, peppers, onions and cabbage may be put through coarse chopper. Add salt. Cover with cold water and let stand overnight. Drain. Add ...
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