|How to Cook Fish|
|by Olive Green|
Myrtle Reed (1874-1911) was an American author, the daughter of Elizabeth Armstrong Reed and the preacher Hiram von Reed.
1 - 10 of 90 for pickling salt vs kosher salt
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Sort freshly picked ... 1 cup canning salt and 3 quarts ... upon size of cucumbers used. Blue Ribbon Winner, Mrs. Claussen, Freeborn County Fair, Minnesota
Select firm fresh ... water, vinegar and salt to a boil. ... (about 20-30 medium pickling cucumbers). Pickles will ... cause pickles to darken and shrivel.
In deep rectangle ... pickle juice. Add salt and pepper. Cover ... Cook at 300 degrees for 1 hour. Uncover, cook until all liquid is absorbed. Very good!
Wash 2 1/2 pounds pickling cucumbers and cut ... will keep for about 1 month. They do not contain enough salt or vinegar to be processed for longer storage.
Wash and dry cucumbers. Pack into hot sterilized jars. Place 1/2 of remaining ingredients into each of the jars. Fill jars with cold water, letting ...
Wash cucumbers, let ... pepper. Combine vinegar, salt and water, bring ... and seal. Makes 6 to 8 jars, depending on size of cucumbers. Ready in 3 weeks.
Mix together vinegar, water, salt, and sugar. ... mixture over pickles in each jar and seal. Turn jars upside down until cool. Store for 6 weeks then use.
Wash cucumbers. Make ... vinegar, water and salt. Bring to ... boiling water bath. Pickles will shrivel some in processing but will plump up again. 5 quarts.
Put dill and garlic in jar; pack cukes. Add dill on top. Add boiling syrup and seal, then set jars in a cold packer of warm water. Bring to a boil, ...
Wash pickles, cut ... each end. Combine salt, water, vinegar ... liquid over pickles. Fill to 1/4 inch of the top. Process in boiling water bath 25 minutes.
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