81 - 90 of 3,770 for pickle salt

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Hard boil 18 eggs and boil 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. Take care not to split eggs. ...

Cut cucumbers in ... with the Kosher Salt. You can then either layer the pickles and onions in ... and refrigerate for at least 24 hrs, or up to one week.

In a medium saucepan, bring vinegar to a boil; add remaining ingredients. Boil eggs for 12 minutes; shell eggs under cold running water, being ...

Slice medium sized ... cup. Sprinkle the salt over the slices ... and refrigerate. These pickles keep indefinitely in ... large quantity of cucumber slices.

Dredge sliced pickles in 1 cup ... to surface and are golden brown. Drain on paper towels; serve immediately. Yield: about 2 1/2 dozen appetizer servings.

Boil vinegar, water, salt and spices for 5 minutes. Pour over pickles almost to top. ... sure rim of jar is free of brine. Seal. Ready to eat in 4 weeks.

Thoroughly wash the ... white vinegar, pickling salt and minced garlic. ... bath for 5 minutes. (Start timing when the water returns to boiling.) 4 pints.

Soak cucumbers in ... solution. Set overnight. Boil pickles in syrup for 35minutes. Add green cake coloring. Seal in jars. Big yellow cucumbers work best.

Soak above ingredients 24 hours. Wash thoroughly. To cold pickles add: Add green food coloring. Simmer 35 minutes and seal while hot.

Peel green tomatoes; slice. Layer and salt, layer and ... vinegar mixture. Bring to a boil. As soon as tomatoes start turning, put in hot jars and seal.

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