1 - 10 of 76 for pickled onions

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Cover onions with boiling water ... 1/4-inch headspace and adjust caps. Process in a boiling water bath for 10 minutes. Makes about 3 pints or 6 half pints.

Select small, white pearl onions of similar size, ... 10 minutes. If any vinegar solution is leftover, it may be used in a vinaigrette or in a marinade.

Combine onion rings with pickled beets and juice. ... placing beets and onions on serving dish. ... rings. Serve topped with sour cream. 5 to 6 servings.

Prepare 3-quart jars ... inch slices. Mix onions, vinegar, 2 ... within 1/2 inch of top of jars; seal. Process in boiling water bath 30 minutes. 3 quarts.

Drop onions in boiling water ... leaving 1/2 inch head space. Adjust lids. Process in boiling water bath (half pints) for 10 minutes. Makes 4 half pints.

Prepare quart jars. ... inch slices. Mix onions, vinegar, 2 ... 1/2 inch of tops of jars; seal. Process in boiling water bath 30 minutes. Makes 3 quarts.

Boil 4 cups ... Place slice of onion on bottom of ... some dill. Pour brine over the pickles to fill jar. Seal. Can be eaten in 3 weeks. Makes 4 quarts.

Scald onions in boiling water ... making sure vinegar solution covers onions. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 4-5 pints.

Peel onions. Mix with ... boiling hot vinegar mixture over onions, leaving 1/2 inch headspace. Seal with lids and process in boiling water bath for 15 minutes.

Melt butter in skillet; add beets and onion rings. Sprinkle with ... over low heat, stirring constantly, until hot and onions are tender, about 15 minutes.

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