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Results 1 - 10 of 12 for canning salad
Wash, core and slice peppers. ... bottom of a canning jar and sprinkle lightly with ... every few days. Refrigerate for 2 weeks before using.
Fill jars with cukes and onions. Bring syrup to a boil and pour over. Refrigerate. 3 quarts.
Combine water and vinegar - boil - place 2 tablespoons sugar, 1 tablespoon oil, 1/2 teaspoon salt, 1 garlic clove, sprig of dill in each ...
Shred cabbage fine and add the salt, soak 1 hour. Squeeze out excess moisture. Add grated carrot and green pepper. Boil for 1 minute: Let ...
Dice peppers and celery finely, put in a large bowl and set aside. Sprinkle salt over vegetables and let stand one hour, then drain. Cut up ...
Dissolve Jello in water, add stewed tomatoes. Cool, then add celery and walnuts. Let set until slightly firm. Press sliced olives on top. ...
7. CORN SALAD
Cut corn off cob. Chop cabbage. Add next five ingredients. Cook on medium heat until vegetables are tender. Pack in jars and seal. Makes ...
8. SALAD
Let stand overnight and drain. ... white vinegar, and 3 teaspoons mustard seed. Refrigerate. Keeps indefinitely. Good to serve as salad or relish.
Place all ingredients in an old fashioned Glass Canning Jar; I use the “Ball” ... and the longer it sits, the better the dressing will taste.
Combine ground vegetables, stir in ... hamburgers, hot dogs, in potato salads, macaroni salads, meat loaf, ... tartar sauce - the list goes on!
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