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Results 1 - 10 of 124 for crisp pickles
Soak freshly picked cucumbers in ... cucumbers or the pickles will be rubbery). Wipe the ... weeks before using to allow the pickles to mellow.
Wash and thinly slice unpeeled cucumbers. Measure out 4 quarts. Slice onions and chop garlic cloves. Slice peppers in strips, discarding ...
Boil first three ingredients 5 ... COVER THE JARS. 1/2 to 2/3 up on jars. Do not process. This can be multiplied 10 times for 8 quarts of pickles.
Mix the ingredients and bring ... pepper. Pour hot solution over pickles, seal and turn the jars (lid down) in boiling water for about 4 minutes.
Soak real small cucumbers in ice water in a cooler over night. Put 1 head of Dill in each Quart jar. 2 joes garlic and tsp. pickling spice. ...
Mix together cucumbers, onions, garlic and pickling salt; let stand overnight. Drain brine the next morning. In a large kettle, combine ...
Drain juice from pickles. Mix with sugar, mustard ... the juice. Age 2 or 3 days in refrigerator and pickles will be crisp with a good flavor.
Combine vegetables and garlic; add salt, cover with ice cubes, mix well. Let stand 3 hours. Drain well. Combine remaining ingredients, pour ...
Combine cucumbers, onions, garlic, peppers and salt. Cover with cracked ice and mix together. Let stand 3 hours. Drain well. Combine ...
Drain pickles thoroughly and discard liquid. Thinly ... made from 'scratch'. They are crispy and crunchy. Please note that no liquid was added.
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