|The Huey Diet|
|by Iain Hewitson|
Proving that a little willpower goes a long way, this unique diet guide offers solutions to lose weight by actually eating more food.
1 - 10 of 146 for one quart dill pickles
Use only freshly ... to crisp the pickles. Wash jars. ... handles, or load one jar at a ... sugar, and 2 quarts of water. Add ... heads of fresh dill per pint. Cover ... in cooperation with the USDA
Boil a large ... sterilized jar with dill. Bring vinegar ... 24 hours. Store pickles in a cool, ... longer time, store in refrigerator. Makes 1 quart jar.
Bring vinegar, water and salt to a boil. Wash cucumbers well in running cold water. Discard any with bruised skins. Wash and sterilize jars and rings ...
Soak freshly picked ... cucumbers or the pickles will be rubbery). ... several sprigs of dill, one clove of garlic ... Boil the 2 quarts water, 2 quarts ... the pickles to mellow.
Put dill and onion in bottom of 3 quart jars. Add cucumbers. Bring to boil. Pour over the cukes in the jars. Seal. Ready to eat in 2 weeks.
Put the following in quart jars:
1. Cut cucumbers ... 3. Add peppercorns, dill (or dill seed) ... each clean, hot quart jar. 4. Pack ... boiling water bath 20 minutes. Yield: about 3 quarts.
Mix salt, alum, ... cool. Wash cucumber pickles. To Pack ... bottom. Pack pickles, dill, and garlic ... refrigerated. Cloudy days do not affect process!
1/4 teaspoon per pint or 1/2 teaspoon per quart. Pack cucumbers ... boiling while pouring over pickles. Add garlic, onion, dill and alum. Seal right away.
Clean pickles, dill and garlic. Fill ... can stand. Let stand for 3 hours. Make sure jars are covered with water; also put lid on canner to keep heat in.
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