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Results 41 - 50 of 110 for kosher pickles
In large kettle combine water, vinegar and salt. Bring to a boil. Meanwhile, pack cucumbers into 3 hot, sterilized quart jars. Place 1 ...
Soak medium size cucumbers 24 hours in brine. Remove from brine and dry. Make vinegar solution. Add pickling spices and dill. Let mixture ...
Wash cucumbers; let stand in cold water overnight. Pack in hot sterilized jars. To each quart, add above amount of alum, garlic, dill and ...
Wash the cucumbers. Make a ... Process 20 minutes in boiling water bath. Pickles will shrivel after processing. They will later plump in sealed jar.
Wash cucumbers; let stand in cold water overnight. Pack in hot sterilized jars. To each quart add above amount alum, garlic, dill and red ...
Mix together. 1 qt. vinegar ... little pieces. Heat mixture until boiling. Pour over pickle in jars and seal. You may eat Kosher in about 30 days.
Wash cucumbers and remove any pieces of blossom on ends. In bottom of each quart jar, put washed and folded grape leaf, 2 large heads of ...
Wash the cucumbers. Make a ... minutes in a boiling water bath. Pickles will shrivel some after processing. They will later plump in sealed jar.
PREPARING: Thoroughly rinse cucumbers; remove ... (start timing when water boils). Let pickles stand at least 1 week before opening. Makes 1 quart.
Fill pint jars with small cucumbers. Put in each jar 1 tablespoon dill seed, couple pieces of onion, 2 or 4 peppercorns, 2 pieces of ...
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