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Results 11 - 20 of 225 for pickle cauliflower
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 ...
Combine all ingredients for marinade. Use to marinate one or more (or all) of these vegetables in a glass jar for at least 12 hours; keeps ...
In each pint, put: 1/2 ... mustard seed Steam cauliflower not more than 6 minutes. ... 2 days. Will keep up to about 2 months if refrigerated.
Wash and divide cauliflower into small pieces. Cover with ... onions into hot vinegar and bring to a boil. Can while hot. Makes 6 pints or more.
Cut cauliflower in florets. There should be ... simmer 5 minutes. Pack in clean, hot, pint jars and seal. Process in boiling water bath 5 minutes.
Salt vegetables to taste and let set overnight. Rinse with cold water several times. Place red pepper and cloves in cheese cloth. Combine ...
Cook potatoes and peel, dice ... the vegetables except cauliflower and carrots. Mix everything. Now ... carrots to decorate around the potato salad.
Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer. Wash tomatoes and other vegetables thoroughly. ...
19. SOUTHERN SOUSE
Split hogs head and save ... meat well. Chop pickles and mushrooms fine. Mix with ... Stir again. Allow to congeal completely. Slice and fry.
20. MUSTARD PICKLES
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then ...
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