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Results 11 - 20 of 5,520 for pickled past
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 water and sterilize the canning jar, ring and lid. Select unbruised, firm cucumbers. You will need 5-8 cucumbers to ...
Wash cucumbers thoroughly; scrub with vegetable brush and drain. Mix 2 gallons of water and 1 1/2 cups salt together thoroughly and cover ...
14. PICKLED BEETS
Trim off beet tops, leaving ... (6000+ feet). Variation. Pickled whole baby beets. Follow above ... Information Bulletin No. 539. USDA Extension Service.
Select firm fresh cucumbers fresh from blemishes. Do not use cucumbers that are shrivelled or have not been recently picked. Wash and pack ...
In a 4 gallon crock with a lid, place a layer of grape leaves, then one of fresh dill leaves, stems and/or seeds. Over these, scatter 1 oz. ...
17. MUSTARD PICKLES
Combine water and salt to ... pot, make a past using flour, mustard, turmeric, sugar ... bath for 10 minutes. Makes about 4 pints or 8 1/2 pints.
Use only freshly picked cucumbers ... will shrivel when pickled. If you're unable to ... Pennsylvania State University in cooperation with the USDA
19. 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 ...
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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