|Cooking, Eating, Thinking|
|by Lisa M. Heldke|
Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation.
1 - 10 of 1,020 for sweet pickles
In pickling, a ... mixture over brined pickles (rinse to remove ... and soak in cold water for 24 hours, changing the water several times before using.
About 15 medium size cucumbers, cut in chunks (if small ones are used, pierce with tooth pick or steel fork to keep from shriveling). Make a brine ...
Boil eggs, cool and shell. Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil. Reduce heat and add vinegar and ...
Wash cucumbers and cover with boiling water. Allow to stand for 24 hours, then repeat this process daily using fresh boiling water until the fifth ...
Drain pickles well, add all ... the pickles will make their own brine. I store upside down in the fridge for a couple of days.. they are crisp and yummy!
Cut cucumbers in ... either layer the pickles and onions in ... over the cucumber mixture. Cover and refrigerate for at least 24 hrs, or up to one week.
grate pickles then in a small bowl, mix all ingredients and serve over hot dogs
Peel carrots and ... all ingredients except sweet pickles. Cover and ... about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.
Grind vegetables using coarse blade. Mix with salt; let stand overnight, then rinse well and drain. Combine remaining ingredients and pour over ...
Rinse pickles. Put vinegar, ... mixture is good over cooked Brussels sprouts. Must count calories of food this is served over, but vinegar mixture is free.
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