|The Best 50 Marinades (Best 50 Recipe)|
|by Dona Z. Meilach|
This book offers 50 great recipes for marinated food for all occasions and information about marinating techniques, ingredients and substitutions.
Results 1 - 10 of 419 for pickled cucumbers
Soak pickles overnight in salt and alum solution. Next morning, drain well, then heat to the boiling point in the following mixture. Combine 2 1/2 ...
In a gallon ... in whole, pickle-size cucumbers, then add ... store in refrigerator. The pickles keep well until Christmas and are also fine after that.
Clean and scrub the cucumbers. Place into ... 1/4" headspace. Adjust seals and process in a boiling water bath canner for 10 minutes (pints and quarts).
Soak clean cucumbers in water and ... water. Canner with tight-fitting lid should be left on high heat during processing. Label; store in dry, dark place.
Soak clean cucumbers in water and ... than 1000 feet. At altitudes of over 1000 feet, increase processing time by 1 minute for each 1000 feet of altitude.
Soak cucumbers in lime and ... pickling spice, vinegar and salt to a syrup. Add cucumbers. Simmer 2 1/2 hours. Pack in sterile jars. Cover with syrup and seal.
Wash cucumbers. Pack in ... all is used. Weight down. Stir every day until ready to can (approximately one week). Pack in jars and add syrup. Seal jars.
Add 2 cups ... pour over sliced cucumbers. Let stand ... heat to boiling and boil for 45 minutes. Seal in sterilized jars. These pickles will remain crisp.
Mix cucumbers and lime and ... makes 4 quarts pickles. Also use firm green tomatoes, cut in wedges, like orange slices. Makes delicious "tomato pickles".
1. Soak clean cucumbers in water and ... Canner with tight fitting lid should be left on high heat during processing. 6. Label, store in dry, dark cool place.
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