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Results 111 - 120 of 260 for pickled vegetable
111. HOT PICKLE MIX
Put vinegar, water, salt in ... minutes. Cut up vegetables except jalapeno peppers. Place 1 ... brine over vegetables and seal. Makes 6 quarts.
Mix vegetables and salt. Soak for 3 ... in containers or jars. Cover with sugar and vinegar mixture. Freeze. Good several days after defrosting.
Combine all vegetables and salt. Cover with ice ... Bring to just boiling. Put in sterilized jars and seal. Makes 8 pints. Chill before serving.
114. CRISP PICKLE MIX
Combine vegetables and garlic; add salt, cover ... ingredients, pour over vegetables. Bring just to boiling. Seal in hot jars. Chill before serving.
Put vegetables into a container that will ... to prevent your jar from cracking. Should be ready to eat the next day. Keep pickles refrigerated.
116. REFRIGERATOR PICKLES
Put vegetables in a gallon jar. Combine vinegar, sugar and salt. Pour over vegetables. Refrigerate. Keeps for several days.
Slice onions in thin rings. ... pour over sliced vegetables, including cucumbers. Put some ... filling to over flowing, and seal. Makes 6 pints.
118. GREEN TOMATO PICKLES
Pack whole small or cut ... quart jar of vegetables, add 1 teaspoon of ... vegetables in jars and seal. Allow to set for 4 to 6 weeks at least.
Make a hot brine out ... and pour over vegetables. Let cool. Drain and ... again and pour over vegetables in jars. Seal and let stand a few days.
Prepare vegetables any way you like 0 ... hot over vegetables. Cool down, cover. Refrigerate. Ready in 2 days. To make more - reboil the brine.
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