|Cook's Guide to Meat|
|by Lucy Knox|
Divided into two sections, this essential visualguide includes fascinating facts and useful information on every type of meat, poultry and game, f...
1 - 10 of 64 for pickled carrots cauliflower celery
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Combine all ingredients for marinade. Use to marinate one or more (or all) of these vegetables in a glass jar for at least 12 hours; keeps for 1 or 2 ...
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the ...
Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer. Wash tomatoes and other vegetables thoroughly. Remove any ...
In large bowl, combine all ingredients. Add 1/4 to 1/3 cup light dressing or dressing of your choice. Toss well.
In very large ... cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if ... salami if that's your choice among the last 3 ingredients.
Cook vegetables separately in salted water until nearly done (not too soft!). Make pickling mixture by boiling ingredients together. Add drained ...
Bring to a ... ingredients. Add 4 carrots, simmer 10 minutes. Add cauliflower, simmer 10 minutes. Add celery, green pepper ... 4 months in refrigerator.
Combine squash, onions, green pepper, cauliflower, carrots, celery, and pimento ... screw on bands. Process in boiling water bath 15 minutes. Yield 5 pints.
Cook all vegetables. ... except save the celery water to add ... Heat to boiling, add vegetables, boil 10 minutes. Put in jars and seal. Discard spice bag.
Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.
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