|The Garlic Cookbook|
|by Beverley Jollands|
This book is packed with fascinating garlic lore and over 35 recipes.
Results 1 - 10 of 612 for refrigerator pickles
Wash and scrub cucumbers. Slice into a medium sized bowl, leaving peel on, about 1/8" thick. Wash and remove seeds from pepper; remove skin from ...
Combine vinegar, sugar, ... onions and cucumbers. These keep well in the refrigerator for a long time. Replace the onions and cucumbers as used, if desired.
Use fresh cucumbers; ... bath for 10 minutes. Store pickles in a cool, dark place. Ready to eat in 3-4 weeks. Keeps for up to 1 year. Makes about 6 pints.
Combine sugar, vinegar, ... Place in glass jars or a non-metallic container and refrigerate for 5 days before using. Keeps for 3 to 4 weeks in refrigerator.
Combine all ingredients together in a gallon jar, Place in Refrigerator, will keep until gone! Can add more slices to mixture. They're Good!
Wash and slice ... sugar, pickling salt, and water. Pour boiled ingredients over the above. Cover tightly, cool and store in refrigerator. Makes 2 quarts.
Boil the sugar, ... plastic jar in refrigerator. Keeps until ... BREAD AND BUTTER PICKLES bring all ingredients ... process 10 minutes in a boiling water bath.
Boil following ingredients ... 1/2 tsp. celery seed 1/2 tsp. turmeric Place in crock or dish in layers. Put in refrigerator for 24 hours. Then put in jars.
In a glass ... mixture; cool slightly. Cover tightly; refrigerate pickles at least 24 hours before serving. Store up to 1 month in refrigerator. Makes 7 cups.
Cook carrots until ... minutes. Remove spices. Pour liquid mixture over carrots. Refrigerate a few days before serving. Keeps about 2 weeks in refrigerator.
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