|by Laura Washburn|
Traditional bistro fare is the essence of French cooking - honest, fresh and satisfying food prepared by cooks.
Results 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.
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.
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.
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.
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.
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.
Combine and boil ... large clove of garlic, 1 large ... boiled syrup over pickles to fill jars. ... longer than 5 minutes. Makes approximately 5 quarts.
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"
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