|Lee Bailey's Onions|
|by Lee Bailey|
Onions, the fourth entry in Lee Bailey's Choice Produce series, is packed with easy and delicious recipes for a favorite kitchen staple.
1 - 10 of 120 for sour pickles
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.
Slice pickles into chunks. Soak ... minutes. Let boiled mixture cool, then put on pickles - back in jar. Shake very well every few hours to mix through.
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.
Peel cucumbers and slice thin. Sprinkle with salt and let stand one hour. Wash, drain and squeeze them until dry. In a saucepan, combine vinegar, ...
Fill jar with cucumber. Add 1 stalk celery, 1 tablespoon salt, 2 tablespoons sugar and a few slices of onion to each jar. Fill with boiling vinegar ...
Combine vinegar, water, soy sauce, sugar and sesame oil. Slowly stir and add red pepper. Take off strings in celery. Cut cucumber and celery into ...
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