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Results 41 - 50 of 79 for quick pickles
(Carrots, cauliflower, celery, cucumbers, green ... For Kosher Dill Pickles, place a clove of ... but do not remove lids. Screw lids down firmly.
Mix 3 cups cooled boiled water with 1 cup white vinegar, 3 cloves sliced garlic, 2 tablespoons salt, 3 tablespoon sugar, and 3 stems of ...
1. For whole pickles, select cucumbers up to ... boiling water bath 10 minutes for halved cucumbers; 20 minutes for whole cucumbers. Yield 6 quarts.
Pour off liquid from pickles and discard. Slice pickles and ... them. Close tightly and refrigerate until ready to use. Probably 5 or 6 pints.
Mix above ingredients together. Do not heat! Pack small cucumbers in pint jars. Pour above syrup over cucumbers. Add small onion and alum, ...
Make a brine of this. ... garlic in bottom of each jar. Put cucumbers in jar. Seal. Put jars in water and boil 5 minutes. makes 5 quarts of pickles.
47. QUICK PICKLES
Mix together in gallon glass jar. Let stand 1 hour at room temperature. Add 2 cups sugar and 1 cup vinegar. Let stand 8 hours in ...
Wash cucumbers, cut in 1/4 inch slices. Measure 8 cups. Combine vinegar, water, sugar, prepared mustard, salt and horseradish. Boil. Pack ...
Pour pickles in colander to empty juice. ... until pickles are crisp and all sugar dissolved (about seven hours). Pour back in jar and refrigerate.
To 1 gallons of cucumbers add one cups of salt, a cup of vinegar and dill seed to taste. Pack in a gallon jar and fill with boiling water ...
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