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Results 31 - 40 of 59 for dill pickles crisp
Mix potatoes, onion, celery, peppers, pimento, pickles, parsley, eggs and bacon. ... Chill about 1 hour before serving. Makes about 4 servings.
In large bowl, mix the ... mayonnaise, green onions, pickles, pickle juice, red pepper, ... protein 8 gm, cholesterol 33 gm, fat 7 gm, sodium 674 mg.
In large bowl, toss potatoes, meat, pickles, celery and onion. In ... Season to taste. Serve on crisp greens and garnish with cherry tomatoes.
In large bowl, lightly toss potatoes, meat, pickle, celery, and onion. In a jar, shake oil, vinegar, salt, garlic powder, pepper and ...
Pack clean cucumbers in jars, add 1 head of dill and 1 clove of garlic ... 4 quarts. For crisp dill pickles, always use distilled water ... 2 hours of pickling.
Put sugar in bottom of jar (use jar pickles came in). Add pickles and ... 24 hours before using. (Should "set" about 12 hours before serving.)
Drain pickles and slice as desired. Add remaining ingredients. Place in refrigerator. Shake occasionally. Ready in 3 or 4 days.
Drain pickles; combine pickle slices, vinegar ... This makes 1 quart of crisp candied dill slices. I call them, "Nobody can eat just one pickles."
39. DILL PICKLES
Sterilize quart jars and put dill and salt in bottom. Bring ... sterilized new lids. Set on towels to cool. Store for 3 to 4 months before eating.
Pour off liquid from pickles and discard. Slice pickles and ... them. Close tightly and refrigerate until ready to use. Probably 5 or 6 pints.
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