|Royal Indian Cookery|
|by Manju Shivraj Singh|
Color plates, This book is a pesonalized collection of Indian recipes,from palatial curries fit for Royal banquet to quick-and-easy snacks.
Results 1 - 10 of 70 for sweet sour pickles
Result Page: 1
Wash and cut into inch long chunks (or quarters) enough medium sized cucumbers to fill 4 sterilized quart jars. To each jar add 3 or 4 onion slices, ...
Cut squash, onions and peppers in thin crosswise sections. Dissolve the salt in enough water to cover vegetables. Pour over vegetables; soak for 2 ...
Soak cucumbers overnight in 1/3 cup salt to every 1 quart water. MORNING: Drain and dry cucumbers. Boil vinegar, water, and sugar until clear. Add ...
Slice cucumbers, onions, carrots, and green or hot peppers, and anything else. In clean jars, place 1 clove of garlic and 1 dill. Put in vegetables ...
Place pickles in a sterilized jar. Combine ingredients and bring to a boil. Pour solution over pickles. When cool, refrigerate. Makes about 2 quarts.
Mix first 5 ingredients in large bowl or gallon jug. Mix 2 cups sugar and 1 cup cold vinegar. Pour over cucumbers, onions and green peppers. Cover. ...
Add sugar to drained pickles and let set ... sugar. Bring to boil and pour over pickles. Put back into saved jar. Refrigerate. Let chill well before serving.
Mix together: sugar, ... Boil for five minutes. Cool. Take out spices. Add raw onion slices and pour over drained pickles. Let set for two or three days.
Mix all above ingredients together in large container and refrigerate.
Combine all ingredients, pour over cucumbers. Keep refrigerated.
Result Page: 1
top of page