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Results 11 - 20 of 37 for candy dill pickles
Drain pickles, cut in 1/4 inch ... then put in refrigerator to make crisp. If you want to use a gallon of pickles, it takes 5 pounds of sugar.
Boil vinegar and sugar together ... a boil, empty pickles into a colander and drain. ... they are ready to eat. Divide recipe in half if desired.
Drain pickles (generic brand is ok) and ... pickles. Place in refrigerator for 10 to 14 days, shaking daily to help keep them moist and crisp.
Toss all ingredients in a large food processor. Process until smooth. The dressing will be green. When smooth and with the processor still ...
Grind cheese, egg, pimientos and pickles while macaroni is cooking. Cool ... macaroni. Chill. If too thick add more salad dressing. Makes a lot.
16. CHICKEN SALAD
Soak gelatin in cold water. Dissolve gelatin in hot chicken broth. Set aside to cool. Mix chicken, preferable white meat, with celery, ...
Dissolve sugar in vinegar in a saucepan over medium heat. Add cherries and dill pickles. Cook 1 or 2 minutes. Pack in sterile jar.
Drain pickles; combine pickle slices, vinegar ... This makes 1 quart of crisp candied dill slices. I call them, "Nobody can eat just one pickles."
19. CANDIED PICKLES
Wash in cold water and ... boil, let cool, then pour over pickles in jar that has tight cap. Turn upside down for 3 days. Then pickles are ready.
Remove tips from pickles. Cut pickles into medium ... Cover and refrigerate at least 24 hours but not longer than 2 weeks. 1 quart pickle sticks.
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