Results 1 - 10 of 35 for pickle chips
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I use green and red canned peppers sometimes. Chop green pepper. Put green pepper, cucumbers, onions and garlic in large bowl. Sprinkle with salt. ...
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.
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.
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.)
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 and slice ... water and sugar. Add spices, cook until transparent in syrup. Can and seal in hot jars. These pickles are very crisp and easy to prepare.
Slice cucumbers in pan and cover with layer of canning salt. Cover with ice and let stand 4 hours. Drain cucumbers and add vinegar mixture. Cook ...
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; ...
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.
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