|by Leonard J Hanneman|
This classic book, widely known and used by patissiers is a professional text on the art of patisserie.
1 - 10 of 128 for pickled zucchini
Combine first 6 ... boil. Pour over zucchini and onions; let ... vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 6-7 pints.
Wash and cut off ends of zucchini, cut 1 ... celery salt and pickling spices. Bring to boil. Add zucchini. Simmer 45 minutes. Pack in hot jars and seal.
Put zucchini into large crock ... over pickles. Let stand overnight. Next morning, simmer about 35 minutes or until transparent. Seal in sterilized jars.
Wash and cut off zucchini. Cut into ... spices, and food coloring. Bring to boil; add zucchini cubes. Simmer about 45 minutes. Pack in hot jars and seal.
Boil the sugar, ... cool. Pour over zucchini, onions, and ... minutes. Pack into hot, sterilized jars. Seal. process 10 minutes in a boiling water bath.
Put zucchini, pepper, onion, ... well. Bring sugar, vinegar and seasoning to boil. Add vegetables and heat just to boiling point, ladle into jars and seal.
Combine zucchini, onion and ... jars. Leave 1/2 inch and seal. Process in boiling water for 5 minutes. Yields 4 pints. Use some yellow squash for color.
Wash, slice zucchini. Combine with ... turmeric 1 tsp. ginger 1/2 tsp. pepper Heat to boiling, then simmer for 2 minutes. Fill sterilized jars. 6 pints.
Let zucchini set in ice ... minutes. Bring dressing to a boil. Add vegetables. Boil 3 minutes. Have jars hot. Have lids boiling in water. Fill jars and seal.
Cover zucchini and onion slices ... and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes.
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