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Results 21 - 30 of 299 for pack pickles
Sprinkle salt over vegetables and ... heat to boiling. Pack boiling hot into hot pint ... caps; process in boiling water bath. Makes about 7 pints.
In a large heavy kettle, combine the first 7 ingredients in order. Tie the garlic and pickling spices in a small cloth bag and add. Bring ...
In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if ...
Combine all marinade ingredients in a saucepan and bring to a boil. Remove from heat and cool to room temperature. Place meat in a large ...
Boil vinegar, water, salt and ... minutes. Pour over pickles almost to top. Place a ... of jar is free of brine. Seal. Ready to eat in 4 weeks.
26. PICCALILLI
Combine vegetables. Mix with salt, ... Sterilize canning jars. Pack hot relish into hot pint ... minutes in a boiling water bath. 3 pint jars.
Preparation time: 10 minutes. Simmering time: 2 hours. Baking time: 30 minutes at 350 degrees. Serves: 6 to 8. 1. Place ham into a large ...
Makes 30 quarts sliced pickles, 40 quarts whole pickles. ... 8 quarts pickles. Pack pickles in washed and sterilized ... cover with boiling liquid.
Tie pickling spice in cheesecloth bag. Combine remaining ingredients in Dutch oven; add spice bag and cover. Heat to boiling; reduce heat. ...
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.
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