|Lean Italian Cooking|
|by Anne Casale|
"Anne shares with us genuine Italian enthusiasm for the table and an obvious commitment to moderation.
1 - 10 of 77 for refrigerator sweet pickles
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Boil. Pour over pickles packed with dill. Can be put in large jar. Good in 3 days. Place in hot water bath if you wish to store for later use instead.
In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion ...
Put vegetables into ... will fit your refrigerator. Combine sugar, ... jar from cracking. Should be ready to eat the next day. Keep pickles refrigerated.
Combine sugar, vinegar, water and salt. Bring to a boil for 1 minute. Pour over sliced cucumbers and onions. Add dill. Ladle into jars. Cool and ...
Combine all ingredients. Cover in jars for one week. Keep in refrigerator for one month.
Slice cucumbers into ... Onions should start to look transparent. Put back into gallon jar with lid, leave cool. Store in refrigerator 2 days before eating.
Select young firm ... Cover nd cool. Refrigerate one week before using. Pickles may also be processed if you wish to keep them longer. Makes 3-4 pints.
Heat brine ingredients ... over 1 gallon thin sliced pickles. Shake well, one at a time, each day for 10 days. Keep refrigerated until all eaten. Delicious.
Soak cucumbers and onions in cold water with the 1/2 cup salt at least 3 hours. Drain well. Place in containers (can be plastic) with tight covers. ...
Mix salt with ... sugar dissolves; drain pickles well and put ... with brine. Put in refrigerator and let stand 2 weeks before using. Good for 6 months.
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