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Results 1 - 10 of 32 for crispy pickles
Canning salt is available in ... for less attractive pickles. Sprinkle vegetables with salt. ... successfully. Ready to eat in 24 hours. Yield: 8-10 pints.
Slice cucumbers (I have a food processor and make a whole roaster full). Add cut up onions and peppers into same dish you are cooking them ...
Soak cucumbers and lime in water in large glass container (with a wide mouth) for 24 hours. Rinse every 1/2 hour for 3 hours or until no ...
Combine everything and bring to a boil. Boil 3 to 5 minutes, stirring ingredients once or twice. Cool. Refrigerate 12 hours before using. ...
Slice cucumbers about 1/8 inch thick. Dissolve lime in water and cover cucumber slices. Let stand 24 hours. Drain and rinse well. Let stand ...
Combine above ingredients and bring to boil. In each hot jar, pack room temperature cucumbers, 2 cloves garlic and 1-2 sprigs of dill. Over ...
Wash cucumbers and slice very thin. Slice onions thin. In large pan or bowl, layer cucumbers, onions, canning salt, and garlic powder or ...
Drain the pickles and save liquid. If you ... juice, back into jar to cover pickles. Store at room temperature for a few days, then refrigerate.
Mix salt in water (enough to cover pickles), enough salt to float ... of sugar is used. It will form its own juice. Do not store in small jars.
Slice cucumbers about 1/8 inch thick. Dissolve lime in water and cover cucumber slices. Let stand 24 hours. Rinse well. Let stand 3 hours ...
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