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Results 41 - 50 of 59 for dill pickles crisp
41. CRISP PICKLES
Drain all liquid off pickles. Cut up pickles, then ... in refrigerator. Up-end jar every other day. Ready in about 4 days when liquid is clear.
In large bowl, toss potatoes, meat, pickles, celery and onion. In ... taste. Serve on crisp greens and garnish with cherry tomatoes. 4 to 6 servings.
Cut in 1/4 inch slices or sticks. Add ingredients and stir. Stir later to dissolve sugar. Let stand 24 hours. Put in jars and keep in ...
In a large bowl, lightly toss potatoes, meat, pickle, celery and onion. In a jar shake oil, vinegar, salt, pepper and Accent until well ...
Make 2 small cheesecloth bags ... Drain and slice pickles. Soak in ice water ... Stir once a day for 5 days. Put in hot jars. Seal. Makes 8 pints.
Rinse pickles. Dump juice and fill ... into bowl. Do not add water. Refrigerate and shake bowl ever so often. Leave 24 hours before rebottling.
Drain off all the vinegar. Slice cucumbers across in thin slices. Have another empty large-mouth gallon jar. Divide cucumbers between the ...
48. CHICKEN SALAD
Simmer chicken in a large covered pot with 1 quart of water, celery tops, bay leaf and onion for 1 hour. Remove chicken from broth. When ...
In large bowl, toss potatoes, meat, pickles, celery, and onion. In ... taste. Serve on crisp greens and garnish with cherry tomatoes. 4-6 servings.
50. BEAN SALAD
Mix all ingredients in large glass or stainless steel bowl. Refrigerate overnight.
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