|by Horace Kephart|
Camp Cookery - Outdoor Cooking Secrets From 1910. By Horace Kephart. Originally published in 1910, this early outdoor cookery book gives recipes f...
1 - 10 of 11 for pail pickles
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Use 6 inch ... in bottom of pail along with a ... minutes and pour over cucumbers while hot. Cover pail and store in the refrigerator for at least 4-6 weeks.
Put pickles, onions and ... canning jars. Wipe jar rim clean. Place boiled lids on jars and screw on rings. Process in a boiling water bath for 10 minutes.
Mix above and let stand about 1 hour. Drain off brine before adding syrup. Boil 3 minutes; cool. Add: 1 tsp. alum Pour over cucumbers; mix well. ...
Chop in food processor. Cook down until desired thickness. Add 1 teaspoon pickling spices per quart. Fill jars and seal. Yields 9-10 pints.
Slice cucumbers lengthwise. ... quart ice cream pail. Combine water, ... cucumbers in pail. Leave uncovered on counter for 3 days. Then cover and refrigerate.
Thinly slice cucumbers, ... an ice cream pail. Add pimentos. ... Place lid on pail and refrigerate. They are ready to eat in 48 hours. Keeps indefinitely.
Makes 1 ice cream pail full and keeps ... stand 2 hours. Drain. Mix: Combine with drained cukes and mix. Store in covered ice cream pail in refrigerator.
Put 3 heads ... quart ice cream pail. Slice cucumbers ... Pour over cucumbers and let stand uncovered 3 days. Put cover on pail and store in refrigerator.
Place water, vinegar, ... quart ice cream pail, put half ... hours. Refrigerate. Will keep for months. Cut recipe in half for smaller quantity of pickles.
This is for ... turkey in large pail (5 gallon plastic ... in plastic bags and dark meat in plastic bags. Freezes good. Use for sandwiches or hot dishes.
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