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Results 101 - 110 of 152 for mustard cabbage pickles
101. PICKLE RELISH
Grind or chop in food processor. Salt (1/3 cup) and let set overnight. Drain and measure what juice you have. Discard juice. Pour over ...
102. POTTSFIELD PICKLES
Tie all spices in cheese ... peppers, celery and cabbage through meat grinder. Add salt. ... sterile jars while hot. Seal. Makes about 20 half pints.
Use heaping cups of all ... Combine cucumbers, peppers, cabbage, onion and tomatoes in ... minutes in boiling water bath. Makes about 4 pints.
Soak these in salt water overnight (1/2 cup salt to 2 quarts water). Drain. Cook these in boiling water until tender; drain well. Mix ...
Combine cucumbers, peppers, cabbage, onions and tomatoes in ... sterilized jars. Adjust caps. Process 10 minutes in boiling water bath. 6 pints.
106. CORN SALAD (PICKLE)
Cook tender, can and seal.
107. PICKLED CORN SALAD
Shred cabbage fine and sprinkle lightly with ... overnight. Combine vinegar, mustard, sugar, salt and boil ... overnight. Should be served cold.
108. CHOW CHOW PICKLE
Chop the above together. 1 ... with flour and mustard. Mix. Bring vinegar to ... until it looks dry on top and put paraffin wax on top and seal.
Chop cabbage and onions very fine. Add rest of ingredients. Store in glass jars in the refrigerator.
110. DUBLIN POTATO SALAD
Combine vinegar, celery seed and mustard seed. Pour over warm potatoes. ... salt. Chill. Add cabbage, corned beef, pickle and ... Toss lightly and serve.
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