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Results 31 - 40 of 69 for pickles crisp slices
31. CRISP PICKLE MIX
Combine vegetables and garlic. Add salt. Cover with ice cubes and mix well. Let stand 3 hours. Drain well. Combine remaining ingredients, ...
Combine sliced cucumbers, onions, green peppers, garlic (spread on toothpicks for easy removal) and pickling salt. Cover with cracked ice; ...
Put all ingredients except cucumbers ... ready to use. Pickles are ready to eat as soon as they are chilled, but taste better after a few days.
Do not pare cucumbers. Slice thin, add onions, peppers, and ... Pour over cucumber mixture. Heat just to a boil. Seal in hot, sterilized jars.
35. CRISP PICKLE MIX
Combine vegetables and garlic; add salt. Cover with ice cubes; mix well. Let stand 3 hours. Drain well. Combine remaining ingredients. Pour ...
Cover cucumbers with boiling water. ... 2 days in same water. On third day put in jars. Heat remaining ingredients. Pour over pickles and seal.
Drain pickles and slice as desired. Add remaining ingredients. Place in refrigerator. Shake occasionally. Ready in 3 or 4 days.
Place all ingredients except cucumber ... Cover and refrigerate until ready to use. Pickles will be better if allowed to marinate for a few days.
Place sliced cucumber in large bowl. Sprinkle with salt and cover with water for 2 to 3 hours, then drain. Combine remaining ingredients ...
40. CRISP PICKLES
Tip: Open lid or remove ... until zucchini is crisp-tender. Discard bay leaves. 3. ... refrigerating at least 24 hours or up to 1 month. Makes 6 cups.
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