|Indian Vegetarian Cookery|
|by Jack Santa Maria|
Recipes from all over India, coupled with comprehensive notes on methods and ingredients.
1 - 10 of 75 for pickles sweet hot
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Drain pickles, discard the ... refrigerator for crispness. Pickles will be very, very crisp. Delicious with Bar-B-Q. (5 pounds of sugar is not a misprint.)
Drain off juice in pickles, set aside. ... can. Push down on pickles as tight as possible. Put lid on-turn jar upside down. Turn every 24 hours for 7 days.
Remove 2/3's of pickles from the jar. ... eaten within three days. Full sweet hot dill flavor after five to eight days. Keep refrigerated to stay crisp.
Drain vinegar from pickles and discard. Put ... pickles in large vessel. Stir together until sugar has dissolved. Put in jars and refrigerate. Makes 5 quarts.
Drain pickles and discard pickle ... layer in jar 3 pickles, 2 or 3 peppers, garlic clove and 1 cup sugar. Repeat layers in jar. Shake each day for one week.
Slice cucumbers and ... 30 minutes. Put hot pepper(s) and 1 ... Boil the vinegar, sugar, salt and water 10 minutes. Pour over cucumbers in jars and seal.
Cut pickles in thin slices ... securely on jar and turn it upside down. Wait 5 days. Shake jar everyday. Can separate into smaller jars and refrigerate.
Chop onions and cover with boiling water. Let stand for 5 minutes; drain well. Add sugar, salt and vinegar; mix well. Simmer 25 minutes. DO NOT BOIL! ...
After mixing all ingredients in large bowl, put back in jar with lid on tight. Turn jar upside down frequently until sugar is dissolved. Usually ...
Drain and slice dill pickles in a large ... jars and seal. Refrigerate for 7 days. Turn jars upside down and shake for the first three days. Great recipe!
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