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Results 31 - 40 of 46 for tarragon vinegar pickles
31. PICKLED SHRIMP
Bring water to boil. Add shrimp, cook until pink about 3 minutes. Drain well, rinse with cold water. Layer shrimp and onion in container. ...
32. PICKLED EGGS
Place cold eggs in warm water and let stand a few minutes. This helps keep shells from cracking during cooking. Transfer eggs to large pan ...
Open pickles and drain without removing pickle ... and pour in tarragon vinegar over sweetener. Cap and shake ... time. The pickles are wonderful.
Make 2 small cheesecloth bags ... Drain and slice pickles. Soak in ice water ... on top. Add vinegar, cover and let stand ... Seal. Makes 8 pints.
Combine and marinate at last 24 hours.
Combine all ingredients. Marinate at room temperature 24 hours, then refrigerate. Drain to serve.
37. PICKLED PEACHES
Reserve 1 1/2 cups peach ... brown sugar, and vinegar. Bring to a boil ... over drained peaches and refrigerate. Keeps several weeks. Serves 6.
Combine ingredients and add mushrooms (two 6 ounce cans of buttons or more). Cover and refrigerate at least 8 hours (2 to 3 days better). ...
Combine all ingredients. Refrigerate 8 hours or overnight.
Mix all together and store in a jar for at least 24 hours.
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