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Results 1 - 10 of 46 for tarragon vinegar pickles
Pack eggs in 4 (1 ... with 1 sprig tarragon and 2 cloves garlic in ... Strain the hot vinegar over the eggs. Seal. Process ... minutes. Makes 4 pints.
2. EASY PICKLES
Drain juice from pickles and discard. Put pickles in ... room temperature until cool. Pack in jar and refrigerate for several days. Delicious!
Thoroughly wash the mushrooms; trim ... rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to ... pints or 2 pints.
Use any dill pickles, regular, Kosher, or home ... inch slices. Combine vinegar, sugar and spices (put ... fill with syrup. Cover and refrigerate.
Drain pickles and rinse. Cut the ends off and slice. Add all remaining ingredients. Stir and let stand overnight, then keep refrigerated.
Soak pickles in ice water for a ... earthenware bowl. Pour vinegar over mixture. Let these stand ... Refrigerate until you're ready to eat them.
Arrange alternate layers of cucumber and onion slices in shallow salad bowl. Sprinkle with chives. Combine remaining ingredients; heat to ...
8. PICKLED EGGS
Mix all ingredients. Heat to boiling state. Pour over eggs in a jar. Cover and let set 2 or 3 days.
Combine and dissolve. Make little ... cheese cloth. Rinse dill pickles and slice into the sweet brine to which a packet of spice has been added.
Bring water, vinegar, sugar, and spices to ... minutes. Pack into hot jars. Seal tight turn upside down to cool on a terry towel. Makes 4 pints.
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