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Results 71 - 80 of 7,460 for Pickles
Bring to a boil. Add to each jar of peppers (cold pack): If preparing only a jar or two, refrigerate. Wait 3-4 weeks before using. If a ...
72. YUM YUM PICKLES
Arrange vegetables in layers in salted water (3/4 cup canning or Kosher salt dissolved in 2 gallons water). Let stand 3 hours. Combine ...
Dry each pickle with a paper towel. Take about 1 tablespoon of softened cream cheese in your hands and spread around the entire pickle. ...
74. PEAR CHOW RELISH
Wash and pick over fruit and vegetables, saving any with blemishes for another use. Fruit should be freshly picked and ripe but not ...
Wash tomatoes and onions; peel onions. Coarsely chop by putting through the course blade of a meat grinder or food chopper. Transfer to a ...
Cover cucumbers with water, mixed with lime. Let stand for 24 hours. Don't stir. Wash well and drain 2 hours. Combine remaining ingredients ...
Mix together cucumbers that have been sprinkled with salt, then mix 2 cups sugar, 1 cup vinegar and pour over cucumbers. Mix well. Put ...
78. PICKLED BEETS
Select about 3-4 lbs of small, tender young beets. Cook until tender. Dip into cold water and peel off skins. Make a syrup with the above ...
79. SUN DILL PICKLES
Mix all together and pour over chunk sliced or quartered cucumbers in a gallon jug. Set in sun 2 days then you can put into quart jar and ...
80. SUN GLOW PICKLES
Pare cucumbers, quarter, cut off seeds. Soak cucumbers and onions overnight in brine of 1 cup salt to 4 quarts water. Drain. Combine ...
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