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Results 21 - 30 of about 820 for red pickles
Hard boil eggs. While boiling, ... in bowl with red beets. Pour hot juice mix ... pepper. Bring to room temperature. Cover and refrigerate overnight.
Wash beets; cut off leaves and stems, leaving on about 1 inch of the root end. Cook until tender. Drain and skin. Boil together for about ...
Put pickles in jars with 3 stalks of dill and a small green or red pepper. Boil brine and pour over cucumbers. Seal. Makes 2 quarts.
Mix together mustard, sugar, salt, and vinegar. Cook to boiling. Pour over well drained beets and set aside to cool. Then add eggs and ...
Drain beets. Mix beet juice, ... 5 minutes. Add red beets to water mixture and ... Put into jars. Put into ice box. Ready to eat after 10 days.
Peel and core two gallons ... 1 small bottle red food coloring and 1 teaspoon ... days, reheat. On the 4th day, reheat, place in jars and seal.
Peel, core and de-seed fruit ... Mix bottle of red food coloring and alum with enough water to cover pickles. Simmer for 2 hours. ... use well-mature yellow cucumbers.
Wash peppers, remove stems and seeds. Cut in 3/4" strips. Place pepper strips in a bowl. Cover with boiling water. Let stand 5 minutes; ...
Fill clean, sterilized quart jars with washed pickles where you have already added ... putting jars in a boiling water bath canner for 15 minutes.
30. RED HOT PICKLES
Use large cucumbers; peel, spoon ... water to cover pickles. Simmer 2 hours. Drain ... mornings and pour over pickles. Can on the third morning.
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