|by Philip Collins|
Move over Mr. Boston's! This handsome box, the perfect accessory for any bar, contains 50 laminated cards with recipes for winning drinks in high ...
Results 1 - 10 of 67 for pickled carrots
Result Page: 1
If not using baby cut carrots, pare carrots. ... of jar with pickling liquid. Adjust lids. Process in simmering water bath for 10 minutes. Yield: 5 pints.
Cook carrots until tender. Drain ... and pour boiling hot syrup over carrots (leave 1/2 inch headspace). Adjust caps. Process 30 minutes in hot water bath.
Peel carrots and slice; melt ... Uncover, raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.
Wash, scrape, remove tops from 30 small carrots. Cook until ... Simmer 3 minutes. Pack in sterilized jars. Add... spray of dill to each jar. Seal immediately.
Slice the carrots in thin sticks; ... then simmer 3 minutes. Pack carrot sticks in sterilized jars and cover with the hot liquid. Seal. Makes about 2 pints.
Boil water, vinegar ... Slice cucumbers and carrots in stick length and pack in jars. Cover with cold juice and seal with zinc lids. Ready to eat in 2 weeks.
Prepare jars and ... Peel and cut carrots. Cook until ... inch. Place lids and caps on jars. Place jars in boiling water for 1/2 hour. Remove and let cool.
Clean and trim carrots. Cut lengthwise ... until tender crisp. Transfer to bowl, cool and chill several hours. Drain well before serving. Serves 4 to 6.
Wash and scrape carrots. Cut into ... cup water and bring to boil. Place carrots into hot sterilized jars. Pour over carrots and seal. Makes about 2 pints.
Bring about 1 ... enough to cover carrots) to a ... marinade. Cover tightly and toss. Refrigerate for at least 24 hours before using. Makes about 1 1/2 pints.
Result Page: 1
top of page