1 - 10 of 120 for sour pickle
Wash cucumbers and slice lengthwise. Pack into jars. Combine vinegar, water, salt, sugar and mustard seed. Bring mixture to a rolling boil. Place a ...
Clean and scrub ... the liquid. Pack pickles into canning jars. ... seals and process in a boiling water bath canner for 10 minutes (pints and quarts).
Wash and dry ... pickling spice and sour salt. Wash dill, ... leave it at room temperature for 24 hours. Then put it in the refrigerator for 2 more days.
Put sugar in bottom of jar (use jar pickles came in). Add ... refrigerated at least 24 hours before using. (Should "set" about 12 hours before serving.)
Add cinnamon to the sliced pickles. Add sugar; stir well. Keep turning 3 days in jar.
Using an egg ... pinch of alum to the brine to keep pickles crisp. Pack in jars or you can just leave in crock and eat at your leisure. Makes 4 to 5 quarts.
Mussleman vinegar - dilute 2 parts vinegar, 1 part water, 3 or 4 slices onion to each jar, 2 pieces celery, 1 teaspoon dill or 2 dill heads. Cut ...
In 1-quart jar mix salt, vinegar and water. Slice cukes and pack 1/2 of the slices along with celery, garlic and onion into the quart jar. Finish ...
Drain pickles, reserving 1/4 ... sugar. pour over cut up pickles which have been replaced in their container and refrigerate. Ready to eat after 7 to 10 days.
Wash and salt ... they change color, take out. Pack in jars. Let brine come back to boil. Pour over packed pickles. Add dill, garlic, pepper pod, and seal.
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