Tip: Try pickled cauliflower for more results.

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 ...

Slice into large container. Pour 2 tablespoons canning salt over and let set 2 hours. Rinse and drain. Heat until warm, pour over vegetables. ...

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. ...

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 ...

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.

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