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Results 41 - 50 of 260 for pickled vegetable
(achaari boti kabab) In Indian cuisine, almost everything is pickled; mangoes, fruits, vegetables and meats. The spices which ... lemon wedges. Serves 6.
Before preparation, heat vegetable oil in deep pan. 1. ... promptly, and place on paper towel to soak excess oil. 8. Enjoy with dip of choice!
Combine flour, salt, and pepper, mixing well. Dip pickles into buttermilk and dredge in flour mixture. Deep fry coated pickles in hot oil ...
Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. ...
45. PICKLED SHRIMP
Pull shrimp from shells; discard shells. In a 2 quart saucepan, cover shrimp and pickling spices with water. Bring to a boil, simmer over ...
Combine eggs, 1/4 cup flour, milk, worcestershire sauce, cayenne pepper, and garlic powder in bowl. Stir well. In separate bowl combine ...
47. PICKLED OLIVES
Pack olives with liquid into a pint jar with a screw top lid. Add remaining ingredients; shake well. Refrigerate at least 3 days before ...
48. CARROT PICKLES
Place carrots and onions in a saucepan and add water to cover. Bring to a boil; reduce heat and simmer 5 minutes. Drain. Add remaining ...
Mix all ingredients and put into jar. Refrigerate. Remove garlic after 1 day. May be kept up to two weeks in the refrigerator. Serve on New ...
50. PICKLED PEPPERS
Cut sweet peppers to size ... Add 1 tablespoon vegetable oil and 1 teaspoon salt ... pepper in the jar. Seal with hot lids and turn upside down.
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