|Martha Stewart's Quick Cook Menus|
|by Martha Stewart|
This ideal cookbook for a busy life-style offers 52 sensational seasonal menus that can be prepared in less than an hour.
1 - 10 of 23 for sunshine pickles
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Heat water, vinegar, salt, and turmeric to boiling. Put cucumbers, small bunch of dill, and 1 clove garlic in jars. Cover with hot solution. Seal ...
Begin with 2 gallons sliced cucumbers. Cover with boiling water to which has been added 1 pint of pickling salt. Let stand 5 days. Drain and cover ...
To the cukes, add onions and peppers. Add sugar, vinegar and tumeric. Cook until soft. Add mustard seed and dry mustard. Cook until transparent.
Fill jar with pickles and put dill ... carrots, onions and garlic is optional. Refrigerate when done. Usually takes 2 to 3 days before they start to work.
Wash cucumbers and pack in jar with dill. Mix water, vinegar and salt. Bring to boiling point and pour over cucumbers. Add 1/4 teaspoon alum for ...
Heat turmeric, water, salt and garlic to boiling point. But do not boil. Pack cucumbers firmly into jars with a few sprigs of dill. Pour on syrup, ...
Mix all together (cold). Wash cucumbers and place in jar with grape leaf, dill, garlic and hot pepper. Put on caps and set in sun for 10 days.
Cook all above ingredients 20 minutes, then add cloves, cinnamon, sugar. Cook until tender. Pour into sterilized hot jars and seal.
Fill gallon glass jar with dill pickles and dill. Mix ... cup salt, 1 clove garlic, 1 teaspoon alum. Pour over pickles in jar. Put jar in sun for 3 days.
Peel and quarter cucumbers and remove seeds. Cut into 1-1 1/2-inch pieces. Put celery seed in bag. Cook all together until tender, but not mushy. ...
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