|Basil to Thyme|
|by Tim Haas|
Two of America's most beloved pastimes, cooking and gardening, come together in this delightful book of herb-gardening tips and innovative recipes.
Tip: Try jalapeno cucumber for more results.
1 - 10 of 11 for pickled jalapeno cucumber
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Wash and scald ... Shred cabbage and cucumbers; add green ... bringing to a boil. Cook 3 to 4 hours, until thick. Makes 15 to 18 pints. Seal jars; let cool.
Wash cucumbers and remove any ... garlic clove, and jalapeno peppers. Pack in ... top. Seal and process 20 minutes in boiling water bath. Old-fashion dill.
Put all vegetables through food processor. Place in 5 quart Dutch oven. Add all other ingredients. Bring to a boil; boil gently for 30 minutes. Pack ...
Prepare cucumbers, sweet green ... a piece of jalapeno or red pepper ... Adjust caps. Process 10 minutes in boiling water bath. Makes about 7 to 8 pints.
Boil vinegar, water ... time). Pack with cucumbers and fill with ... Wipe jar and put on hot lids and rings. This recipe works best using small cucumbers.
Prepare clean jars ... Wash and scrub cucumbers; wash dill ... cloves. Place one jalapeno pepper; 3-4 garlic ... cucumbers to below rim of jar. Seal good.
Pack the above ... sliced. 1 qt. vinegar 1/2 c. pickling salt Mix and boil these ingredients. Pour over the cucumbers and seal the jars. Makes several jars.
Put vinegar, water, ... up vegetables except jalapeno peppers. Place 1 ... vegetables in jars. Have lids hot. Pour brine over vegetables and seal. Makes 6 quarts.
Wash the cucumbers. Make a ... minutes in boiling water bath. Pickles will shrivel after processing. They will later plump in sealed jars. Yield: 6 pints.
Fill quart jar with cucumbers, add all ingredients to each jar. Fill jar with cold water and seal. Shake well. Ready in 3 or 4 weeks. Yield: 1 quart.
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