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Results 11 - 20 of 260 for pickled vegetables
Combine everything and bring to a boil. Boil 3 to 5 minutes, stirring ingredients once or twice. Cool. Refrigerate 12 hours before using. ...
Prepare vegetables. Blanch separately green pepper ... folded towel. Makes 4 pints. This recipe can also be used for pickling just cauliflower.
Use equal amounts of green ... quart jars: Cut vegetables. Heat to boiling: Pour ... liquid for each quart of vegetables. Wait 2 weeks before using.
Thinly slice zucchini. Measure 5 ... 10 minutes. Add vegetables. Stirring frequently, bring to ... or folded towel. Makes about 4 (1 pint) jars.
Cover vegetables with a brine made from ... vegetables and simmer 15 minutes. Pack in hot jars, adjust lids. Process 10 minutes in boiling water canner.
Cut up carrots and cauliflowers ... ONIONS. Soak all vegetables in heavy salt water 24 ... teaspoon alum over vegetables to fill jars. Seal at once.
Dissolve salt in water; pour over vegetables, except hot red pepper, ... screw on bands. Process in boiling water bath 15 minutes. Yield 6 pints.
In large kettle combine vinegar, sugar, salt and 2 cups water. Bring to a boil, stirring, remove from heat. Let cool completely. Add all ...
Place all ingredients in large pot and bring to a boil. Boil for 3 minutes. Cool and place in glass jar. Refrigerate. (Stores well.) Other ...
Separate cauliflower into small florets. ... into spears. Put vegetables in one 3-quart jar or ... serving. Store in refrigerator. Makes 3 quarts.
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