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Results 11 - 20 of 31 for dill pickled cucumbers
Serving size: 1/2 cup Calories: Negligible Exchanges: 1 serving = 1 Vegetable A Boil the water, vinegar, sweetener, pickle and salt. Place ...
Wash cucumbers; drain. Cover with the ... seed, garlic, and dill to each jar; cover with ... processing time as soon as water returns to boiling.
Place cucumbers and carrots in dill pickle juice and marinate for several days. OR use this marinade: Refrigerate for several days.
Soak 8 pickling cucumbers 3-4 hours. Crumble dill with 2 tablespoons of pickling ... Leave 2-3 days. Make sure to add a little water each day.
Lightly toss cucumber with 1 ... remaining salt, onion, dill pickle, sugar, and pepper. Reserve ... for garnish. Toss cucumbers with remaining sour cream mixture; ... Sprinkle with chopped parsley.
Arrange the thin cucumber slices ... hours or overnight. (Cucumbers will wilt more quickly if ... them. Add the dill, stir, and let cucumbers ... sour cream before serving.
Put in pint jars and keep in refrigerator. Can be eaten in one week.
Trim crust of bread. Cream cheese should be at room temperature. Spread cream cheese on bread. Roll pickle in bread. Mold bread firmly to ...
Put in bottom of jar. Heat brine and pour over chunked or sliced pickles. Add powdered alum, the size of a pea on top. Seal.
Place cottage cheese and milk ... and creamy. Add dill, salt, pepper and dill ... combine cucumber and onion slices in a bowl. Pour dressing over.
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