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Results 111 - 120 of 455 for canning pickles
Put dill, sliced onion, a ... size or larger pickles lengthwise. Pack pickles in jar ... turn dull green. Water should not boil, just very hot.
Peel and remove middle section ... pints. Note: Revised canning methods call for processing pint jars ... a boiling water bath before storage.
113. PICKLED OKRA
Heat water, vinegar and salt ... raw okra into canning jars. Add a few slices ... removing. Unused prepared mixture can be kept for later use.
114. DILLY DILL PICKLES
Wash cucumbers, place in 3 gallon crock. Cover with brine made by adding 2 gallons water and 1 1/2 cups pickling salt. Cover. Let stand 12 ...
Fill jars with cukes and onions. Bring syrup to a boil and pour over. Refrigerate. 3 quarts.
116. PICKLED OKRA
Heat water, vinegar and salt ... raw okra into canning jars. Add a few slices ... removing. Unused prepared mixture can be kept for later use.
117. CRISP DILL PICKLES
Mix all together and bring ... dissolved well. Pack pickles in jars. Add 2 or ... you can start eating them. Keep refrigerating after you open.
118. HAMBURGER PICKLES
Combine onions, cucumbers, garlic and add salt. Mix well. Cover with ice and let stand 3 hours. Drain very well. Mix rest of ingredients. ...
Combine all ingredients in large, heavy kettle. Bring to boil; simmer 3 to 3 1/2 hours. Pour hot sauce into clean, sterilized pint jars, ...
120. REFRIGERATOR PICKLES
Combine cucumbers, green peppers, onions and salt with ice cubes. Let stand for 2 hours; drain. Mix sugar, vinegar, and celery seed. ...
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