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Results 1 - 10 of 10 for crunchy dill pickles
In large kettle combine water, ... Place 1 tablespoon dill seed (or 3 heads fresh ... Remove jars. Set jars upright, several inches apart to cool.
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 ... and if desired dill pickle juice. Beat with fork ... paper towel. Remove loose pieces of batter from fryer regularly.
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
Remove dills from jar and cut into ... slices to the jar, adding 1 1/2 cups sugar. Shake well several times and set until the sugar is dissolved.
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.
Drain juice off pickles. Cut pickles in pieces ... over pickles in jar and seal. Cool and refrigerate. Best if left for a few days before eating.
Mix together: 1 1/2 c. ... cider vinegar Slice pickles and pour off liquid. Put ... 2 weeks or longer. The longer they set the better they are.
Mix tuna and approximately 2-3 ... large chunks. Add pickles, chopped like onions; add ... and onions to tuna. Mix well and chill; serve cold.
Cut pickles which have been drained. Pour ... Let stand 24 hours at room temperature. Stir several times. Refrigerate (you can use 1/2 recipe).
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