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Results 1 - 10 of 33 for crunchy pickles
In large kettle combine water, vinegar and salt. Bring to a boil. Meanwhile, pack cucumbers into 3 hot, sterilized quart jars. Place 1 ...
Wash pickles and let soak whole in cold water for 1 hour. 1/2 c. vinegar 1/2 c. water 2 garlic buds 2 tbsp. celery seed
Add all ingredients (except cucumbers) to quart jar. Shake until dissolved. Add sliced cucumbers. Cover and refrigerate for 24 hours.
Drain pickles, slice in 1/2 inch ... When all are eaten, add another quart of drained sliced Koshers. Add another cup of sugar. Let stand 10 days.
Put cucumber in cold mixture, then bring to a boil for five minutes. Fill jars and seal. Recipe works well to make one fourth of the ...
Combine cucumbers, onions and salt; ... cool and refrigerate. These pickles will keep in the refrigerator for several months. Yield: 4 or 5 pints.
Dissolve. Pour lime solution over ... Boil 5 minutes. Pour syrup over pickles and let stand 3 hours. Boil for 30 minutes. Pack in jars and seal.
Cut pickles which have been drained. Pour ... Let stand 24 hours at room temperature. Stir several times. Refrigerate (you can use 1/2 recipe).
Cover with water and let ... pickle. Stuff with prepared horseradish. Heat to a full boil: Pour over pickles and refrigerate 3-4 days. Ready to eat.
To serve 4. Chips: Cut peeled potatoes into steak fry shape (about 1/2 x 1 x 3 1/2 inch strips) and rinse in cold water. Fill a deep fryer ...
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