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Results 111 - 120 of about 820 for red pickles
111. PICKLED BEETS
Cook beets with tops or until tender. Cool. Peel beets, cut off tops. Place whole or cut beets in sterilized jars. Mix in large saucepan ...
112. PICKLED EGGPLANT
Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant ...
Drain pickles thoroughly and discard liquid. Thinly ... made from 'scratch'. They are crispy and crunchy. Please note that no liquid was added.
114. CHUNK PICKLES
Cut pickles an inch thick (half if ... sugar, turmeric and red pepper. Boil this a few ... in and cut them up in the kettle with the pickles.)
115. FRIED DILL PICKLES
Dredge sliced pickles in 1 cup flour; set ... golden brown. Drain on paper towels; serve immediately. Yield: about 2 1/2 dozen appetizer servings.
Wash peppers and cut them in half. Remove core and seeds. Slice peppers in 1/4-inch strips. In a 6 to 8-quart saucepan, combine sugar, ...
Pick and wash cucumbers. Pack ... salt. Pour over pickles and dill weed. Seal jars. ... color. Let pickles set for at least 6 weeks before serving.
Rinse whole pickles and dry on paper towels. ... pickles/sugar to refill jar. Let set in refrigerator 1 week, shaking occasionally. Serve chilled.
Bring the vinegar, salt, coriander ... for at least 3 days before eating. The pickles can be stored, covered and refrigerated, for up to 1 month.
120. GREEN TOMATO PICKLES
Slice tomatoes, crossways. Slice onions ... spice bag. Pack pickles in hot jars and cover ... Process 212 degree bath for 10 minutes. Yield: 6 pints.
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