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Results 11 - 20 of 75 for sweet sour pickles
Wash cucumbers and cut into chunks, enough to fill 4 quarts. To each jar, add 3 or 4 slices of onion, 2 pieces of celery and 2 heads of ...
Wash cucumbers. Dissolve salt in 6 cups boiling water, pour over cucumbers. Let stand until cool; drain. Combine 1 1/3 cups water, vinegar, ...
Peel cucumbers and slice thin. Sprinkle with salt and let stand one hour. Wash, drain and squeeze them until dry. In a saucepan, combine ...
Combine first 8 ingredients, mix with ice cubes in large kettle and let stand 3 hours. Drain. Combine remaining ingredients in large ...
Mix: Bring to a boil, simmer 5 minutes. Pour over peeled, hard-cooked eggs in a glass jar. Seal, refrigerate 4 to 8 weeks to season.
Mix together: sugar, water, vinegar ... Cool. Take out spices. Add raw onion slices and pour over drained pickles. Let set for two or three days.
Wash and cut into 1 inch chunks, enough to fill 5 quarts. To each quart add: 2 celery stalks, cut up 2 fresh dill heads Heat to boiling: ...
Bring to boil, let cool slightly, pour over cucumbers.
Mussleman vinegar - dilute 2 parts vinegar, 1 part water, 3 or 4 slices onion to each jar, 2 pieces celery, 1 teaspoon dill or 2 dill ...
Add sugar to drained pickles and let set overnight at ... pour over pickles. Put back into saved jar. Refrigerate. Let chill well before serving.
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