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Results 111 - 120 of 408 for pickling liquid
111. PICKLED BEETS
Wash and drain beets. Cover ... Add cooked beet pieces to the syrup. Pack beets in jars and add the liquid boiling hot over the beets and seal.
Bring to a boil. Pack ... (about 6 hard boiled and shelled) in jar. Cover with boiled liquid. Seal jar tightly. Chill. Ready to eat in 3-4 days.
113. EASY PICKLED BEETS
Drain beets reserving 1/2 cup beet liquid. Cut beets in halves. ... Cool slightly. Pour over beets in jar. Refrigerate overnight before serving.
114. PICKLED OKRA
Place 1/2 teaspoon dill seed ... and bring to a boil. Fill jars with liquid and seal. Allow to stand 2 weeks before serving. Yield: 5 pint jars.
115. PICKLED SHRIMP
In glass bowl, layer the first 3 ingredients. Mix the rest 7 ingredients (the marinade) and pour over all layers. Refrigerate at least 1 ...
Hard-boil approximately 12 eggs and shell. Bring to boil: Pour over eggs and beets and let sit awhile.
117. PICKLED OKRA
Pack washed tender okra in washed and sterilized jars with the following for pint jars: Bring to boil, cover packed okra with mixture and ...
Measure beet liquid. Measure an equal amount ... Measure half the amount of sugar. Pour in a saucepan and heat to boiling. Pour over eggs and beets.
Purchase a large jar (4 ... 2 tablespoons of liquid, wash pickles thoroughly with ... refrigerate, stirring each day for 2 or 3 days. Keep refrigerated.
120. PICKLED EGGS
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves, pour over eggs. Cover and refrigerate at least 2 days.
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