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Results 111 - 120 of 299 for pack pickles
Pack small cucumbers in jars. Place ... bring to boil. Turn off burner and let set to cool and remove canner lid to cool. Remove jars after cooled.
112. PICKLED BEET RELISH
Bring water and spices to a boil in saucepan. Pour over beets, let stand at least 8 hours. Store in covered jar. Makes 2 cups. 11 calories ...
Combine the above, let stand 1 hour. Mix:
Mix cukes, onions, salt and ... liquid covers vegetables. Pack in glass or plastic containers. ... Defrost in refrigerator or room temperature.
Place apricots and water in a heavy saucepan; cook, uncovered, over low heat 10 minutes. Add remaining ingredients and simmer 25 minutes. ...
In large bowl, mix cukes with onion sand 1/2 cup salt. Let stand 4 hours. Drain. In large stainless steel lined saucepan, combine vinegar, ...
117. LO - CAL JUNK BUNS
Combine all ingredients. Divide equally onto Less (brand) whole wheat hamburger buns, wrap in paper towel or paper napkin, microwave on ...
118. NO COOK DATE RELISH
Combine pickle relish, brown sugar, catsup, mustard and salt. Blend well. Add dates and pineapple. Cover and refrigerate at least 24 hours. ...
119. CRUNCHY TUNA SALAD
Combine tuna, pickles, celery, pecans, and olives ... mayonnaise; mix well. Spoon into lettuce-lined salad plates. Garnish with additional olives.
120. MACARONI SALAD
Drain tuna. Mix all ingredients together. Refrigerate overnight before serving. (Jim says NO peas!)
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