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Results 111 - 120 of 225 for pickle cauliflower
111. MIXED PICKLES
Colors and flavors contrast pleasingly in this spicy mixed pickle that uses the bounty of ... dry place. Let stand several weeks before using.
112. PICKLE POT
For 1 gallon of pickles: Use crinkle cutter to ... crinkle cutter. Trim cauliflower. Separate into flowerets. Quarter ... 24 hours before serving.
113. SWEET MIX PICKLE
Soak overnight. Soak 2 pounds ... Rinse until cool. Then pack in jars. Bring to boil. Pour over pickles and seal in hot water bath for 3 minutes.
Soak overnight in brine of 1 gallon water and 1 cup salt. Drain, add 1 pint white vinegar and 2 teaspoons turmeric. Cook 15 minutes; drain. ...
Cut up tomatoes, peppers, celery, cabbage, cauliflower, and onion. Mix well ... in jars. Makes about 60 jars. Keeps very well for a long time.
116. ZUCCHINI PICKLES
Let zucchini set in ice ... Cook celery, onions, cauliflower and carrots 5 minutes. Bring ... hot. Have lids boiling in water. Fill jars and seal.
117. CALICO PICKLES
Combine vegetables in large bowl. Dissolve salt in water, pour over vegetables and let set 15-18 hours in a cool place. Drain vegetables. ...
118. GRANDMA'S PICKLES
Layer prepared vegetables in large kettle or container in 3 layers, putting ice cubes an salt between layers. Then ice cubes on top. Let ...
119. GREEN TOMATO PICKLE
Grind tomatoes and let drain. Grind onions, cabbage, and cauliflower. Mix all ingredients and ... on low until thickened. Put in jars and seal.
In jar, mix 3/4 cup ... refrigerate. Each serving: 1/2 protein, 1 vegetable, 1 fat, 22 calories. If dill pickles are used, cut calories to 2 per serving.
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