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Results 101 - 110 of 299 for pack pickles
Mix all. Chill for at least 1 hour. Serve on lettuce cup or on Wheatberry bread. Great with potato chips and a sasparilla.
102. ANTIPASTO
Heat 1/2 cup oil in saucepan; add cauliflower carrot, green pepper, onions and cook for 5 minutes. Add remaining ingredients and 30 ounces ...
Brown roast slowly on all sides in oil; pour off excess oil. Add onion, salt, pickling spices, vinegar, 3 cups water and brown sugar. ...
104. DILL PICKLES
Add salt, sugar, vinegar, water and dill to jar. Seal jar. Put into canner, start with cold water, when water starts to boil take out of ...
105. FREEZER PICKLES
Put sliced cucumbers, onions, salt ... liquid covers cucumbers. Pack in plastic containers and seal ... bags and freeze. Defrost before serving.
Peel, cut in half and core out center (seeds). Cut in rings. Put in water and let stand 24 hours (pour over cucumber rings). Drain and wash ...
Mix prepared cucumbers, onion salt ... covers the vegetables. Pack in glass or plastic freezer ... either in refrigerator or at room temperature.
Mix sliced cucumbers, onions, salt, ... covers the vegetables. Pack in glass or plastic freezer ... temperature. Once opened, store in refrigerator.
109. EASY PICKLED PEACHES
Drain peaches; add sugar, vinegar and spices to syrup from peaches and boil 5 minutes. Add peaches. Simmer 5 minutes. Chill overnight.
To syrup drained from peaches. Add sugar, vinegar and spices. Boil 5 minutes. Allow fruit to stand in pickling syrup overnight.
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