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Results 101 - 110 of 4,760 for vinegar pickles
Boil water, vinegar, salt, sugar and garlic. ... cool. Cover and place in refrigerator for at least a day. Lasts 3 months. Makes 5 pints. -Jones
102. REFRIGERATOR PICKLES
Put into crock or jar. Stir every day for 5 days. Store in refrigerator. .
103. MUSTARD PICKLES
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then ...
Boil vinegar, water, salt, sugar, and ... over peppers. Leave or remove garlic cloves. Seal and store in refrigerator. Makes 1-quart (2 pints).
Boil water, cider vinegar, sugar and salt. Let ... until all of the cucumbers are covered. Let sit for 3 weeks in the refrigerator before using.
106. PICKLED BEETS
Thoroughly wash beets and trim ... reserved beet liquid, vinegar, sugar, salt and spices ... minutes in a boiling water bath. Makes 3 to 4 pints.
107. MUSTARD PICKLES
Combine first 7 ingredients in ... in mustard, then vinegar and water. Cover; bring to ... Process 10 minutes in boiling water bath. Makes 7-8 pints.
Cut zucchini in 1 1/2 ... enamel pan, combine vinegar, sugar, water, mustard and ... lids to seal; process for 15 minutes in boiling water bath.
Cook beets until tender; cool. Peel. Cover cooked beets with above liquid. Simmer and pack in hot sterile jars and seal.
110. HOME-MADE PICKLES
Wash cucumbers and remove stems. Fill jar with cucumbers. Mix 1 1/2 teaspoons salt to 1 cup water and fill jar to 1/4 inch from the top. ...
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