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Results 111 - 120 of 7,460 for Pickles
111. GREEN TOMATO RELISH
Bring tomato and next seven ingredients to a boil in a large Dutch oven over medium heat. Reduce heat and simmer uncovered, 30 minutes or ...
In a food processor or blender, chop cranberries into big pieces. Add nuts and chop. Add orange and sugar and chop until desired ...
Cook heart and tongue in boiling water until done; let cool. Pack in clean jar (s). Cover with sliced onion and garlic cloves. Add other ...
Put peppers (discard seeds) and peeled onions through food chopper. Add boiling water to cover; let stand 10 minutes. Drain and discard ...
115. ZUCCHINI RELISH
As any vegetable gardener knows, ripe zucchini is abundant in late summer, so tasty recipes calling for lots of zucchini are most welcome. ...
116. CUCUMBER RELISH
Grind cucumbers, onions, green peppers and red peppers. Add salt. Cover with boiling water and let stand overnight. Next morning, drain ...
Put on rubber gloves; cut up peppers. Add stuff and boil. Simmer 5 minutes. After boil, seal in hot pint jars.
Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.
119. HOT PEPPERS IN OIL
Remove seeds from peppers while dry, then wash in cold water. Boil 1 quart of vegetable oil with 2 gallons peppers. Let boil and stir until ...
Combine all ingredients in a large pan; bring to a boil. Simmer 10 minutes. Can in hot, sterilized jars. Makes about 8 pints.
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