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Results 11 - 20 of 5,520 for 12-6-1 pickles
Cover onions with boiling water and allow to sit for 2 minutes. Drain and submerge in cold water. Peel. Sprinkle with salt in a stainless ...
Use only freshly picked cucumbers ... to crisp the pickles. Wash jars. Prepare lids ... let stand for 12 hours. Drain. Combine vinegar, 1/2 ... in cooperation with the USDA
Wash cucumbers thoroughly; scrub with vegetable brush and drain. Mix 2 gallons of water and 1 1/2 cups salt together thoroughly and cover ...
Select firm fresh cucumbers fresh ... jars packed with pickles (about 20-30 medium pickling cucumbers). ... cause pickles to darken and shrivel.
In a 4 gallon crock ... water or the pickles will not ferment properly), 1 ... (pints) 15 minutes (quarts) leaving 1/4-inch headspace in jars.
16. PICKLED BEETS
Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes ...
Boil a large kettle of ... 24 hours. Store pickles in a cool, dark place ... keeping for a longer time, store in refrigerator. Makes 1 quart jar.
18. MUSTARD PICKLES
Combine water and salt to make a brine. Wash and cut vegetables into bite-sized pieces and soak overnight in brine in a ceramic, plastic or ...
19. ICICLE PICKLES
Wash cucumbers, cut lengthwise into eighths. Soak in ice water for 3 hours. Drain and pack cucumbers into clean jars. Add 1 onion, 1 piece ...
Chop all ingredients into bite size pieces and soak separately in 1 cup salt to 1 gallon cold water for 24 hours. After 24 hours, drain ...
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