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Results 11 - 20 of 5,520 for 1800s pickle
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 ...
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.
13. 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 ...
Use only freshly picked cucumbers ... you're unable to pickle the cucumbers right away, choose ... State University in cooperation with the USDA
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.
Select firm fresh cucumbers fresh ... jars packed with pickles (about 20-30 medium pickling cucumbers). ... cause pickles to darken and shrivel.
17. 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 ...
Wash cucumbers thoroughly; scrub with vegetable brush and drain. Mix 2 gallons of water and 1 1/2 cups salt together thoroughly and cover ...
19. 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 ...
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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