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Results 111 - 120 of 135 for peppers alum
111. KOSHER DILLS
3 qts. water 1 qt. ... 1 hot red pepper, 1/8 tsp. alum. Combine salt, water and ... to enhance pickle color.) Let cure six weeks before using.
Cover above with brine of 4 quarts of water and 1 cup canning salt. Let stand overnight. Next day, drain. Put sauce over the mixed ...
113. PICANTE SAUCE
Cook all ingredients together 1 1/2-2 hours. Seal in pint jars. Makes 8 cups.
114. REV.'S DILL PICKLES
Wash medium-size cucumbers. Put in ... red or green pepper, 1 teaspoon whole black ... 1 teaspoon powdered alum. Let it come to ... on cucumbers and seal.
Dissolve salt in water; pour over sliced cucumbers and let stand overnight. Drain. Mix the remaining ingredients in large saucepan; bring ...
116. ZUCCHINI RELISH
Put above in a pan with 5 tablespoons salt; cover with cold water; let stand all day and night, then squeeze juice off. Combine above and ...
117. PICKLES
Wash and slice onions, cucumbers and peppers. Cover with salt. Let ... and pieces and alum. Add cucumbers and onions. ... Just to insure seals.
Combine ground vegetables and 5 tablespoons salt. Let stand 4 hours. Drain. Combine remaining ingredients. Add drained vegetables. Simmer ...
119. SQUASH PICKLES
Sprinkle salt over squash and onions, let stand one hour, drain. Mix other ingredients and boil. Add drained squash and onions and let come ...
120. ZUCCHINI RELISH
Mix first 4 ingredients. Let stand overnight. (I use a food processor on these to chop fine.) After soaking, drain, let stand 1 hour. In a ...
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