|Cooking in the French Fashion|
|by Stephanie Ovide|
France is renowned for its contributions to the worlds of cuisine and fashion, and this cookbook captures the essence of both! Featuring 38 biling...
Results 1 - 8 of 8 for old fashioned dill pickles
Put dill in bottom of ... Bring solution to a boil in pan. Let cool and pour over cucumbers. Heat jar caps in boiling water and seal jars. Ready in 8 weeks.
Use glass container, not plastic. Put garlic and dill on bottom of container. Add pickles and salted water. Cover with dill on top and let stand overnight.
Drain pickles well, add all ... the pickles will make their own brine. I store upside down in the fridge for a couple of days.. they are crisp and yummy!
Peel and cook ... Add all ingredients and mix thoroughly. You may add about a tablespoon of dill pickle juice if you like. This salad is better eaten hot.
Peel and block ... Add chopped onions, pickles and chopped boiled ... thoroughly and add salad dressing or mayonnaise. Add a dash of mustard and top with paprika.
In a blender or food processor, combine egg, vinegar, lemon juice, mustard, garlic and salt. With machine running, gradually add olive oil, 1 ...
Start with a ... When the little old moon is solid ... kraut in the jar nice and tight, but not too tight, just so you can push on it and it is springy.
Put dill in bottom of ... with cold well water. Screw new lid and ring tight. Will seal itself as it works. Can be eaten in a week or two. Makes 1 quart.
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