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Results 101 - 110 of 260 for pickled vegetable
First day, tidy up vegetables and place them in a ... jars leaving 1/2 inch headroom. Process in boiling water bath 10 minutes. Yields 5 quarts.
A lot of trouble, but ... garnish. Wash all vegetables thoroughly before chopping; drain peppers; ... dressings or for marinade. Serving Size: 6
103. YUM YUM PICKLES
Arrange vegetables in layers in salted water ... hot sterilized jars. Process pints for 10 minutes, quarts 15 minutes, in a boiling water bath.
104. FREEZER DILL PICKLES
Mix cucumbers, onions, salt and ... not rinse. Return vegetables to bowl and add: Stir ... freeze. Defrost in refrigerator or at room temperature.
105. GOLDEN GLOW PICKLES
Pare cucumbers. Cut in 1 ... remove seeds. Combine vegetables and stir in salt. Let ... minutes in a boiling water bath canner. Makes 3 quarts.
Soak cucumbers in salt and ... Drain. Mix all vegetables together. Place into freeze containers. ... to cover and freeze. Thaw before serving.
Slice cucumbers paper thin leaving ... Pour over sliced vegetables. Put some ice on ... sterilized jars. Fill to over flowing and seal. Makes 6 pints.
Step 1: Slice cucumbers thin. ... the crock. Marinate vegetables for approximately 3 hours. Step ... allow to cool. Store in a cool, dark place.
109. CAULIFLOWER PICKLES
Cut cauliflower into flowerets. Thinly ... 6 hours. Drain vegetables; rinse with running cold ... apart, on wire racks. Cool at least 12 hours.
Don't use old vegetable because skin is too tough. ... sterilized pint jars and seal. Makes 6-7 pints. Worth time and effort to make. Delicious!
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