|The Yoghurt Book|
|by Arto Der Haroutunian|
Confined for millennia to its homeland of Armenia, the Caucasus and Iran, yoghurt finally arrived in the West and quickly captured the imagination...
71 - 80 of 131 for garlic pickle canning
Place peeled garlic cloves, quartered onion ... cover and set at room temperature for about 2 days then refrigerate. Pickles will keep 9 months to 1 year.
Put cucumbers, onions and garlic with salt and ... minutes. Pack hot pickles into clean hot ... boiling water for 5 minutes. Remove jars, set upright to cool.
Bring water, vinegar and canning salt to a ... put in the garlic button, the hot ... little more dill on top. Pour the hot mixture over the cucumbers; seal.
Stuff okra into clean jars which garlic, sugar and ... oven until okra changes color. Remove and let sit to cool and seal. Ready to eat in about 2 weeks.
Wash cucumbers and ... 1 clove of garlic and 1/2 teaspoon ... liquid. Then seal jars. May eat within 2 days, but much better if you wait 1 week or longer.
Wash okra. Pack in jars. Add garlic and dill to ... over okra and seal. Process 5 minutes in hot water bath. Ready to eat in 4 weeks. Barnstompin' "Rebels"
Pack cukes and ... remaining ingredients except garlic. Pour over ... Have another liquid hot to pour over. If desired, put clove of garlic in jar. Seal.
Clean cucumbers - ... water, vinegar and canning salt. Add 1/8 ... hot jars with 2 heads dill and 1 clove of garlic. Seal jars with hot sterilized lids.
Combine and boil ... large clove of garlic, 1 large ... boiled syrup over pickles to fill jars. ... longer than 5 minutes. Makes approximately 5 quarts.
Pick small to ... 1 small clove garlic into jar. Heat water, vinegar and canning salt to boil. ... immediately. Store in dark place for 6 weeks before eating.
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