Results 1 - 10 of 214 for sour dill pickle

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Mussleman vinegar - ... celery, 1 teaspoon dill or 2 dill ... minutes before taking off. They are best if left at least 3 weeks before eating. Makes 4 quarts.

1 quart and 1 pint Valasic Kosher dills. Drain and ... dissolved. Strain and pour juice over pickles. Seal jars. Let stand in refrigerator 2 to 3 weeks.

This is enough for 1 quart. Put pickles, dill, clove of ... and cook for 20 minutes at 300 degrees. Turn oven off and leave in until cool enough to handle.

Heat salt, sugar, vinegar, and bring to a boiling point. Pour over cucumbers while hot. Seal at once. Put in hot water bath for 10 minutes. Do not ...

Wash and pack pickles in jars. Heat ... water and salt to boil. Pour over pickles, add sprig of dill to each jar and process as per canning book directions.

Wash cucumbers and ... 2 heads of dill. Dissolve sugar ... with hot sugar, salt, vinegar and water. Seal at once. For best results, do not use for 30 days.

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.

Mix together: sugar, ... Boil for five minutes. Cool. Take out spices. Add raw onion slices and pour over drained pickles. Let set for two or three days.

In a large bowl combine onion, parsley, pickle, pimiento, vinegar, ... gently fold in sour cream. Add potatoes, ... hour to blend flavors. Makes 6 cups.

Crumble cornbread and ... mixture, mix in pickle juice. Mix packet ... 8 oz of sour cream, Spread over ... ready to serve. Enjoy, really tasty and simple!

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