Pickle Wine - Recipes - Page 11

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Results 101 - 110 of 114 for pickle wine

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101. PICKLED BLACK - EYED PEAS

Drain liquid from peas; mix all ingredients together and refrigerate at least 2 days. Remove garlic before serving.

102. PICKLED BLACK EYED PEAS

Mix all ingredients in jar and let set in refrigerator for at least 2 days, the longer the better. Remove garlic after 1 day.

103. TEXAS CAVIAN PICKLED BLACK EYED PEAS

Drain peas. Mix together thoroughly all other ingredients and add peas. Store in covered container in refrigerator, removing garlic after ...

104. PICKLED BLACK EYE PEAS

Warm peas to drain well. Mix all ingredients and chill. Remove garlic after 1 day. This will stay good for 2 weeks.

105. PICKLED 'WRINKLES'

Steam the periwinkles in 1 inch of water, slightly salted, for 20 minutes. (Use the periwinkles with the ridged shells, not the smooth ...

106. PICKLED BLACK EYED PEAS

Drain peas and mix all together. Store in refrigerator from 2 days to 2 weeks. Remove garlic after one day. Red kidney beans do the same.

107. PICKLED BLACK - EYED PEAS

Mix ingredients. Store in covered container in refrigerator. Remove garlic after 1 day. May be kept as long as 2 weeks in the refrigerator.

108. PICKLED FISH

In 2 quart mixing bowl, ... minutes. Cool. Add wine and 1 1/2 cups vinegar. ... with brine and let set in refrigerator 48 hours before eating.

109. FROZEN BREAD & BUTTER PICKLES

Mix all ingredients in earthenware or glass bowl. Cover and chill overnight. In the A.M. pack in pint containers and freeze. After 2 to 4 ...

110. PICKLED RELISH SALAD

Heat all ingredients, except olives. Bring to a boil, then lower the heat and simmer for three minutes. Add olives and put salad in ...

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