|The Classic Food of Northern Italy|
|by Anna Del Conte|
Contains over 150 recipes of northern Italy, from classics to new discoveries. The cooking from this part of the world is particularly rich and co...
Results 1 - 10 of 149 for sweet dill pickles
Bring this mixture ... big head of dill into the bottom of quart jar. Slice pickles into jar about ... canner and let set 1 hour. Take jars out of canner.
Drain 1 quart dill pickles (do not rinse). ... taste. Pour over pickles. To make second time, drain through strainer, reheat, then pour over quart of pickles.
Remove 2/3's of pickles from the jar. ... eaten within three days. Full sweet hot dill flavor after five to eight days. Keep refrigerated to stay crisp.
Slice cucumbers and ... 1 sprig of dill (about 5 small ... boil. Boil the vinegar, sugar, salt and water 10 minutes. Pour over cucumbers in jars and seal.
Put 2 garlic ... pint of sliced pickles and 1 sprig of dill. Heat vinegar, ... pack. Bring to a full boil. Let stand a little and take out. Makes 6 pints.
Wash cucumbers. Put ... with a couple dill herbs. Heat water, ... slices of onion and another dill herb. Seal and place in hot water bath for 10 minutes.
Freshen dill pickles in cold water ... quart. These are ready to eat in a day or so. The used syrup is also good for diluting salad dressing for potato salad.
Put cucumbers in ... cucumbers while hot. Let stand 24 hours. Drain well. Pack into jars. Reheat syrup to boiling and cover pickles, adding sprig of dill. Seal.
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.
Purchase a large jar (4 quart) sliced dill pickles. Drain, saving ... pickle slices and refrigerate, stirring each day for 2 or 3 days. Keep refrigerated.
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