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Results 101 - 110 of 129 for our zucchini pickles
101. REFRIGERATOR PICKLES
Wash thoroughly, slice and pack ... remaining ingredients, pour over pickles and refrigerate. Shake each day. Ready to eat by third day. Keeps months.
102. FREEZER PICKLES
Place zucchini, salt and sliced onion ... vinegar. Let stand in refrigerator again for 24 hours. Put in freezer containers, then put in freezer.
Select any combination of the above vegetables. Wash and cut into uniform size pieces. Leave vegetables raw or cook as suggested. Pack ...
Separate cauliflower into small florets. ... wide strips. Cut zucchini into spears. Put vegetables in ... Store in refrigerator. Makes 3 quarts.
Slice zucchini, onions and green peppers. ... vegetables with mixture. Bring sugar, vinegar and spices to boil. Keep boiling while putting in jars.
106. SWEET PICKLE RELISH
Grind cucumbers and onions, add salt, cover with cold water. Let stand 2 to 3 hours. Rinse and drain. Combine vinegar, sugar and spices, ...
Thinly slice zucchini. Measure 5 cups. In ... boiling water bath 10 minutes. Cool jars on wire rack or folded towel. Makes about 4 (1 pint) jars.
108. RED CINNAMON PICKLES
Peel, core and de-seed fruit ... water to cover pickles. Simmer for 2 hours. ... jars and seal. NOTE: You may use well-mature yellow cucumbers.
109. PICKLED MUSHROOMS
1. Combine vinaigrette, water, vinegar, ... 2. Add mushrooms, zucchini, green onion and oregano ... with slotted spoon and marinade used again.
Combine zucchini, onions, and salt. Mix ... pepper. Bring to a boil, stirring occasionally, about 20-30 minutes, until soft. Pack into hot jars.
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