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1 - 10 of 16 for refrigerated pickled cauliflower
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Cut cucumbers into ... inch chunks. Trim cauliflower and separate into ... cover vegetables, use 1 cup vinegar to 1 cup sugar and mix in 1 tablespoon salt.
Drain off all liquids, using a colander. Slice mushrooms, celery, peppers and pickles into bite size pieces. Turn into a large bowl. Toss with 1/2 ...
Put salt over all and let stand for 2 hours. Rinse with water and drain. Heat until warm. Pour over rinsed cuke mixture. Refrigerate overnight. Put ...
Put into 2 heaping tablespoons salt. Stir and soak (2 hours). Rinse well in cold water and drain. Heat to warm. Pour over and refrigerate overnight. ...
Slice into large container. Pour 2 tablespoons canning salt over and let set 2 hours. Rinse and drain. Heat until warm, pour over vegetables. ...
Store in jars in refrigerator. Ready to eat in 1 week.
Mix thoroughly. Mix ... (glass). Allow to stand for 24 hours stirring two or three times. Put in glass jars. Keep refrigerated. May keep up to a year or more.
Cut cucumbers in ... inch chunks. Trim cauliflower into 1 inch ... until blended. Pour over vegetables; cover and refrigerate for 24 hours before serving.
In each pint, ... mustard seed Steam cauliflower not more than ... 5 minutes or refrigerate; wait 2 days. Will keep up to about 2 months if refrigerated.
These vegetable pickles ... 2 lg. heads cauliflower 2 lbs. sm. ... brine to cover the vegetables, mix 1 cup vinegar, 1 cup sugar, and 1 tablespoon salt.
Result Page: 1
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