|by Chef Louis W. DiGregorio|
Northern Italian American cuisine in your own home. Experience one chef's journey in the culinary field and how it comes back full circle to his f...
Results 21 - 30 of 147 for pickled squash
Combine sliced squash and onions. Cover ... let come to a hard boil. Remove from heat; add pimentos. Pack into jars with enough juice to cover and seal.
Sprinkle salt over squash, onion, pepper ... a boil. Boil for 2 minutes, add squash mixture. Bring to a boil, boil for 12 minutes and pack in jars. Seal.
Combine squash and onion, sprinkle ... Cover at once with metal lids, screw on bands tight. Process in boiling water bath for 15 minutes. Yields 4 pints.
Chop peppers and onions. Slice the squash. Place in ... vinegar and spices. Bring to a boil. Boil 10 minutes. Place in jars and seal hot. Makes 12-14 pints.
Combine squash. Sprinkle with ... to boil. Pack squash, onions, peppers in hot jars. Cover with hot liquid, seal, and process 30 minutes. Yields 4 pints.
Combine squash and onions. Sprinkle ... boil. Add squash and onions. Mix well. Pack in jars and seal. Process in boiling water bath canner for 10 minutes.
Soak squash in 5 quarts water with 2/3 cup salt for 1 hour. Add vegetables to syrup, mix well and bring to a boil, but do not boil. Pack in jars and seal.
Put into layers, ... Bring to boil. Add drained squash and onions. Return to rolling boil. Put in jars and seal. These are ready to eat as soon as cool.
Heat. Drop squash into hot solution. Let come to boil. Pack and seal.
Soak squash and onions in ... sugar, vinegar and seeds. Bring to boil. Add squash, onions and pepper and bring to a boil again. Pack loosely in jars and seal.
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