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Results 21 - 30 of 260 for pickled vegetables
Combine and bring to a ... garlic Pour over vegetables. Cover. Marinate 48 hours ... drained black olives and artichoke hearts. Drain before serving.
Cut cabbage into bite size. ... slices. Combine all vegetables in large bowl, set aside. ... overnight. Drain and serve. Keep in refrigerator.
23. VEGETABLE PICKLE
Prepare all vegetables. Chop finely or put ... vegetables should remain crisp.) Pack into hot sterilized jars, seal at once. Yields: about 5 pints.
Boil above for 10 minutes. ... white Cucumbers Prepare vegetables in strips or slices. Fill ... Vegetables will keep well for a month or more.
Boil this and cool; spices can be removed, if want. Add sweet pepper, celery, broccoli, onion, carrot, zucchini, cauliflower, or any ...
Mix together in pan: Cook ... over the above vegetables which have been tossed together. Cover and marinate at least 24 hours in refrigerator.
2 cups each (cut in ... small bay leaf. Bring to a boil, pour over vegetables. Let cool. Cover and refrigerate at least 2 days before serving.
Place cucumber, carrots, cauliflower, and ... remaining ingredients and pour over vegetables. Combine well and marinate for 1 hour before serving.
Drain canned vegetables and mix with fresh. Mix ... Marinate for 3 days in tightly covered container. Keeps in refrigerator indefinitely. Serves 12.
Mix sauce ingredients together and pour over vegetables. Let stand in refrigerator for 24-48 hours.
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