|by Guenter Beer|
An excursion through Italy, which shows how the countryside, climate and culture have left their mark on the national and regional dishes of Italy.
Results 31 - 40 of 151 for kosher dill pickles
Wash cucumbers; pack ... button, 1 tablespoon dill seed into jar. ... with the boiling liquid. Adjust lids. Process in boiling water bath for 20 minutes.
Wash cucumbers thoroughly. ... and 1 head dill in each clean ... leaving 1/2-inch headspace. Seal immediately. Process 20 minutes in boiling-water bath.
Wash pickles, cut 1/8 ... 2 heads of dill, 1 clove ... boiling liquid over pickles. Fill to 1/4 inch of the top. Process in boiling water bath 25 minutes.
Use firm, small ... boil with the dill for 5 minutes. ... brine over the pickles in the jars and seal at once. These will be ready for use in 4 to 6 weeks.
Wash pickles well. Place 1 ... and stems of dill and 1 large ... cup salt per gallon of water). Seal tightly. Let stand until color changes before using.
Wash cucumbers; let ... of alum, garlic, dill and red pepper. ... and water. Heat to a boil; fill jars. Put grape leaf in each jar; seal. Makes 6-8 quarts.
Pack clove garlic, fresh dill and cucumbers in ... inches over top of jars. Process for 20 minutes. Carefully remove jars from water bath and allow to cool.
Wash and scald jars, and pack with pickles. Add garlic and dill. Also alum, ... retighten lids. This makes 4 quarts. Let stand for 2 months before eating.
Wash cucumbers and ... 2 heads of dill. Combine salt, ... with and put in boiling bath for 20 minutes. Start counting as soon as jars are placed in water.
Soak medium sized ... small bunches of dill. Use as ... boil. Pour over cucumber in jar having the liquid covering the cucumbers in the jar and seal at once.
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