|by Liz Trigg|
This treasure house of country fare embraces the very best of fresh, natural ingredients--cheese and eggs from the dairy, shell fish from the seas...
21 - 30 of 137 for 3day pickles
Wash cucumbers and ... drain. Repeat each day for 4 days, ... cucumber slices and bring to boiling point. Pack into jars and seal. This is a very crisp pickle.
1. Dissolve 2 ... Leave for 7 days. 2. On ... cucumbers. 6. On the fourteenth day, pack pickles in jars and process for 5 minutes in boiling water bath.
Stir salt in ... pour back over pickles. Then heat ... Make sure to boil the can lids; dry them. Wipe off the top of the cans before putting the lids on.
2 gallon cucumbers ... sure to weigh pickles down with a ... soak for 7 days in a churn ... syrup and pour over pickles into the jars. (Do not boil pickles.)
Fill 2 gallon ... Let stand 7 days. If a ... 12th day cut pickles making sure all ... pickles until hot. Pack in jars. Put on the syrup boiling hot and seal.
Use small cucumbers ... gallons cucumbers. 1st day make a solution ... day reheat vinegar solution. Pack cucumbers in jars. Cover with hot solution. Seal.
1ST DAY: Dissolve salt ... Slice or cut pickles and layer alternately ... syrup and pickle slices and pack them in hot jars. I store these in refrigerator.
First Day: Heat water ... thicknesses of cloth; keep out of draft. After 12 hours store sealed jars in cool, dark place or in refrigerator for immediate use.
Day 1: Place cucumbers ... Skim scum from pickles each day. Day ... 11, 12, 13, 14: Reheat syrup but NOT pickles each day. Heat and seal in scalded jars.
Pour boiling water ... cucumbers. The next day drain the water ... chunks in jars. Pour the heated syrup over them and seal. Cucumbers can also be sliced.
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