|The New Farm Vegetarian Cookbook|
|by Dorothy R. Bates|
A classic book of soy-based recipes from some of the best cooks on "The Farm," an intentional community in rural Tennessee.
Results 1 - 10 of 55 for russian pickles
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Cu t cucumbers ... sticks and pack with dill. Put onion on top. Boil brine and pour on pickles. Seal. Process. Leave in water it was processed in until cold.
Cook 10 minutes. Bottle while hot.
Either slice or quarter cukes lengthwise. Pack in jars with onion and dill and some carrots for color. Pour boiling brine into jars and seal. Set ...
Wash and slice cukes into quart jars. For each quart add 1 sliced onion and a head of fresh dill. Combine remaining ingredients. Bring to a rolling ...
Boil the above ... cool while packing pickles. Put dill ... depending on size and pack in jars. Pour over brine and seal. Bathe jars in hot water for 5 minutes.
Peel, slice and remove seeds. Soak overnight in salted water. In morning, boil in water with 1 teaspoon alum until clear. Make a syrup of 1 1/2 pints ...
Heat bring to ... packed with washed pickles, fresh dill, ... cold. Best to keep in refrigerator as sometimes seals don't stay sealed. Ready in 4 weeks.
Boil and pour over cucumbers. Put a clove of garlic and dill in bottom of jar. Let stand in hot water for 30 minutes.
Heat to boiling. Cut pickles lengthwise. Let stand ... onion per quart). Pour hot liquid over pickles and seal. Stand until water is cold. Yield: 2 quarts.
Boil vinegar, water, ... quart jar of pickles. Pour over ... your jars, then seal and set jars into hot water in a canner and let stand until water is cool.
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