|School and Home Cooking|
|by Carlotta C. Greer|
This book was converted from its physical edition to the digital format by a community of volunteers.
Results 61 - 70 of 419 for pickling cucumbers
Remove peeling and seeds from cucumbers; cut into ... for 35 minutes to 1 hour or until tender and clear. Place in jars and seal. (Will seal on their own).
Mix all ingredients together in a gallon jar or a 5 quart ice cream pail. Cover with a good quality white vinegar to fill jar. Shake to mix. ...
Slice cucumbers. Mix lime ... cucumbers. Let set overnight. Then bring the mixture back to a boil and simmer for 30 minutes. Put in hot sterilized jars and seal.
Soak cucumbers in lime water ... in jars and seal. Be sure to wash cucumbers well before putting in salt water. Be sure alum water just comes to a boil.
Peel and slice cucumbers. Mix: 2 ... Fill sterilized jars with cucumbers and pour syrup over cucumbers, leaving 1/8 inch headspace. Seal. Process 5 minutes.
Wash cucumbers and remove stems. ... cucumbers and let stand for 2 days. On the 8th day let it come to a boil, place in jars and seal. Yield: 4 1/2 quarts.
1. Peel and seed cucumbers. Cut in ... transparent) and seal hot, makes about 8 pints. Use large yellow cucumbers. The bigger the cucumber the thicker the spike.
Mix water and ... enamel container. Wash cucumbers well and add ... juice rises (2 to 3 days), can be placed in jars, but do not heat. Keep covered in juice.
Peel, cut in ... Cover and let stand overnight. Next three days, reheat syrup only and pour back over cucumbers. Third day heat and put in jars and seal.
Let stand for 1 hour. Drain well. Pack into containers. Heat until sugar melts (over low heat). Pour over cucumbers and freeze.
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