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Results 111 - 120 of 1,210 for pickleing spices
111. PICKLED FISH
Dissolve salt in enough white ... cups white vinegar, 1 tablespoon mixed pickles spices, thin sliced onion between layers. Ready in 4 or 5 days.
112. PICKLED BEETS
In medium saucepan, combine drained ... vinegar. Tie pickling spice in piece of cheesecloth or ... Leftovers will keep several weeks in refrigerator.
113. 24 HOUR PICKLES
Bring to a boil and ... 2 tablespoons pickling spice and dill. Pour cooled brine over all. Cover and put in refrigerator. Good to eat in 24 hours.
114. PICKLED SHRIMP
2 1/2 pounds uncooked shrimp. ... teaspoon salt, pickling spices and cook 5 minutes after ... store covered in refrigerator for at least 24 hours.
115. SWEET DILL PICKLES
Wash jars. In bottom of ... seed and pickling spice. Pack cold cucumbers on ... for 6 to 7 quarts. If you have any left, just use for next batch.
Cut dills in chunks; add all of the above ingredients in bowl. May heat vinegar and sugar with a little of the pickle juice to dissolve. ...
Slice cucumbers and onions. Let ... vinegar, sugar and pickling spices in a kettle and heat for 5 minutes. Put in jars and seal. Makes 14 pints.
118. COLD PACK PICKLES
Bring to boil and set aside to cool. Place pickles in sterilized jars with: Pour cold liquid over this and cold pack for 1/2 hour.
119. SWEET ICICLE PICKLES
Put cucumber strips in stone ... hours; drain. Tie spices in a cheesecloth bag. Add ... 10 minutes in boiling water bath. Yields about 6 pints.
120. SOUR PICKLES
Wash and dry kirbies. Put ... Add salt, pickling spice and sour salt. Wash dill, ... 24 hours. Then put it in the refrigerator for 2 more days.
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