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Results 21 - 30 of 64 for dill pickles onion garlic
Slice cucumbers lengthwise. Put cucumbers, onion, garlic, mustard seed and dill in a 5 quart ice ... counter for 3 days. Then cover and refrigerate.
Boil: Slice thin, cucumbers, onion, celery, green pepper. Put ... container along with dill and garlic. Boil brine mixture and let cool. Pour over sliced pickles and refrigerate. Ready to eat in two to three days, keeps well.
Prepare zucchini, seed and slice ... Drain. Combine sugar, dill seed and vinegar. Heat and ... of peeled, halved garlic per jar. Adjust caps. Process ... - 12 1/2 pints.
Fill pint jars with small ... jar 1 tablespoon dill seed, couple pieces of onion, 2 or 4 peppercorns, 2 pieces of garlic. Combine water, vinegar, salt, ... jars out of water.
Heat salt, sugar, vinegar, and bring to a boiling point. Pour over cucumbers while hot. Seal at once. Put in hot water bath for 10 minutes. ...
Combine and boil the above. ... large head of dill, large clove of garlic, 1 large slice onion, 1 teaspoon salt. Cut ... boiled syrup over pickles to fill jars. Seal jars. ... Makes approximately 5 quarts.
Pack cucumbers in quart jars with dill, onion or garlic and grape leaves if you ... cold water, seal tight, shake well and put on shelf. All done!
28. HOT DILL PICKLES
Put cucumbers in refrigerator overnight. ... pepper, 3 sm. onions, 1 teaspoon sugar, 1 clove garlic, 1 tablespoon salt, 1/2 ... 1 heaping teaspoon dill seed and 1 grain of ... water bath 20 minutes.
Pack cucumbers in quart jar; add garlic, red pepper, celery seed, onion, green pepper and dill. Cover with boiling mixture of remaining ingredients.
Scrape and cut carrots into thin strips. Pack carrot strips into 1 pint jar. Add all remaining ingredients except vinegar and water. Boil ...
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