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Results 21 - 30 of 55 for ripe cucumber pickles
Salt above to taste and cover with cold water (few ice cubes) and let stand 1 1/2 to 2 hours. Drain well. Combine and bring to a boil: Pour ...
Pare cucumbers. Cut in 1 x ... canning, process pint jars for 10 minutes, or quart jars for 15 minutes in a boiling water bath canner. Makes 3 quarts.
Cook all above ingredients 20 minutes, then add cloves, cinnamon, sugar. Cook until tender. Pour into sterilized hot jars and seal.
Combine first 8 ingredients in a large mixing bowl; add salt, mixing well. Cover and let stand in a cool place 12 to 18 hours. Drain well ...
Cook macaroni. Drain and mix chicken and Italian dressing while still hot. Make a sauce of the other ingredients in a separate bowl. Pour ...
Dice hot boiled potatoes. Blend ... olives, eggs, celery, pickles and pimento. Blend mayonnaise and ... salad. Chill thoroughly. Serves 4 to 6.
Combine first 6 ingredients in a large bowl, toss gently. Drain artichoke hearts to tomato mixture. Combine reserved marinate vinegar and ...
28. ANTIPASTO RELISH
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
Pare, seed and dice ripe cucumbers to make 3 quarts. Chop ... cloves sometimes darkens pickles, you may wish to ... the pickles are ready to can.
Cover with 1 cup salt and 4 quarts water. Let stand 2 hours; drain. Mix 1 1/2 quarts vinegar, 5 cups brown sugar, 2 teaspoons turmeric, 1 ...
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