|by Jane Horn|
From the innovative step-by-step series, Cooking at a Glance, comes sixty delicious recipes for chicken.
Results 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 ...
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, let ... pepper. Combine vinegar, salt and water, bring ... and seal. Makes 6 to 8 jars, depending on size of cucumbers. Ready in 3 weeks.
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.
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 cucumbers. Make ... vinegar, water and salt. Bring to ... boiling water bath. Pickles will shrivel some in processing but will plump up again. 5 quarts.
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