1 - 10 of 35 for pickle chips
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Rinse dill pickles in cold water. ... pickles and add vinegar, water and sugar substitute. Put back in refrigerator for at least 24 hours before serving.
Pour pickles in colander to ... stir occasionally, until pickles are crisp and all sugar dissolved (about seven hours). Pour back in jar and refrigerate.
Drain pickles and slice as desired. Add remaining ingredients. Place in refrigerator. Shake occasionally. Ready in 3 or 4 days.
Pour water and ... Pour mixture over pickles after 24 hours. ... times. Fourth day pack in hot sterile jars with reheated liquid poured over. Seal with lids.
Drain and slice pickle medium thick. Throw ... for 24 hours. Next day, stir occasionally for 24 hours. Third day, put mixture back in jar and refrigerate.
Pour over pickles boiling water to ... over, repeat this one more day. Can hot. Put in hot water and bring to boil. Let set until cold. Very good and crispy.
Combine water and salt in large bowl. Add cucumbers. Let stand overnight. Drain. Combine sugar, flour and spice in large kettle. Gradually stir in ...
Wash cucumbers and ... pour over the pickles. Pour off ... for 4 days. On the last day, heat and seal in jars. (I do not add spices until the last 2 days.)
Wash cucumbers; cut crosswise into 1/4 inch slices. Combine with 1 quart vinegar, 1/2 cup sugar, salt and mustard seed. In large saucepot cover; ...
Add powders to pretzels. Pat pickles dry and coat in the gravy mix, dip in egg and then coat with pretzels. Fry until golden brown.
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