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Results 21 - 30 of 75 for sweet sour pickles
Boil vinegar and sugar; add cucumbers and onions. Cook until just hot. Pack in jars; pour boiling syrup over cucumbers and seal. May add ...
1 quart and 1 pint ... and stir until sugar is dissolved. Strain and pour juice over pickles. Seal jars. Let stand in refrigerator 2 to 3 weeks.
Peel pumpkin, remove soft insides ... divide among jars. Cover jars with lids and store in cool place or process in water bath like other pickles.
Place pickles in a sterilized jar. Combine ingredients and ... boil. Pour solution over pickles. When cool, refrigerate. Makes about 2 quarts.
Bring to boil. Add sliced pickles. When pickles begin to change colors; take off and pack hot in jars.
Soak cucumbers in cold water 1 hour before cutting. 1 gallon water 1 pt. of salt Soak overnight in salt water. Drain off brine and cover ...
This is enough for 1 quart. Put pickles, dill, clove of garlic ... minutes at 300 degrees. Turn oven off and leave in until cool enough to handle.
Slice pickles into chunks. Soak in ice ... boiled mixture cool, then put on pickles - back in jar. Shake very well every few hours to mix through.
Combine sliced cucumbers, onions, and salt in a crock or plastic bowl. Let stand 4 or 5 hours or overnight in refrigerator. Then drain (do ...
Combine sugar, vinegar, salt, celery seed to make liquid mixture. Pour liquid mixture over cucumbers, onions and green peppers. Let stand ...
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