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Results 31 - 40 of 260 for pickled vegetables
In pickling, a brine is ... used for pickling vegetables to preserve them. Over the ... from spoilage. The pickled vegetables are then packed in ... several times before using.
Chop all ingredients into bite ... 24 hours, drain vegetables in a colander, reserving water. ... Process in a boiling water bath for 10 minutes.
In a saucepan, cook carrots and beans in boiling water about 3 minutes. Add squash; cook 2 to 3 minutes more, cook until just tender; ...
Combine first 5 ingredients, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles in milk ...
Heat oil over low heat; add onion and cook until tender. Blend in flour. Gradually add broth and cook, stirring frequently, until heated. ...
Amounts used for tomatoes and vegetables can vary; use what you ... If you're new to canning, follow the directions found in the Ball Blue Book.
This is a Three in Five recipe. Three ingredients in five minutes! Pour bread crumbs in a small bowl. Dunk the pickle slices in the bread ...
Put vegetable oil in a pot and go ahead and let that heat up. Meanwhile, mix all dry ingredients together in a bowl. Dredge pickles in ...
Drain and mix corn, peas and green beans. Add chopped onion, celery and peppers. Combine vinegar, salt, sugar, oil, pepper and water; bring ...
Cut dill pickles into slices of 1/4 inch thickness. Combine flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot pepper sauce ...
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