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Results 11 - 20 of 31 for crispy cucumbers
Canning salt is available in ... with salt. Soak cucumbers and onions in cold water ... successfully. Ready to eat in 24 hours. Yield: 8-10 pints.
Soak cucumbers and lime in water in ... simmer for 35 minutes and seal in jars. Do not use metal containers or plastic to soak lime and cucumbers.
Slice cucumbers (I have a food processor ... minutes. Pack immediately into sterilized jars and seal with hot boiling lids. Makes 8 pints or more.
Wash cucumbers and slice very thin. Slice ... sterilized jars and seal. One batch makes 6 to 7 pints. 1 dozen good size cucumbers makes 1 batch.
Slice cucumbers about 1/8 inch thick. Dissolve ... morning, bring to a boil and boil 35 to 40 minutes. Fill sterilized jars and seal. Yield 10 pints.
Mix in porcelain (or plastic) ... 3 hours. Drain cucumbers. Add to boiling vinegar ... BOIL. Hold temperature 3-5 minutes. Seal in sterile jars.
Cover whole cucumbers with salt brine using 1/2 ... syrup and bring to a boil and pour over pickles. Do this 4 times and can or store in crock.
Wash and slice very thin ... and pepper. Combine cucumbers and salt, let stand 3 ... Put in pint jars. Boil in canner for 5 minutes. 14 pints.
Preheat oven to 425 degrees. Beat egg white and water in pie plate with fork until just blended. Spread potato flakes on sheet of waxed ...
Mix salt in water (enough ... an egg. Add cucumbers. Be sure salt water ... sugar is used. It will form its own juice. Do not store in small jars.
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