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Results 51 - 60 of 102 for hot pickled vegetable
Put vegetable oil in a pot and ... After oil is hot test drop one pickle and ... batch doesn't turn out right. Practice makes perfect. Enjoy!!
Tie the cinnamon, cloves and ... seed, and ground hot red pepper. Pour the mixture ... salt over the vegetables, then add the 2 ... newspaper, Sep 25, 1996.
53. PEPPER RELISH
Wash vegetables in cold, running water. Remove ... minutes. Ladle into hot 1/2 pint canning jars and ... Leave for at least 3 weeks before using.
54. CHOW CHOW
Grind or finely chop tomatoes, ... dishpan salt and vegetables and place crushed ice over ... until vegetables turn yellow. Pour into jars, seal.
Heat oil in Dutch oven or 12 inch skillet until hot. Cook and stir beef ... beef are tender, about 30 minutes. Thicken broth if desired and serve.
56. MIXED PICKLES
Dissolve salt in the water and pour over the prepared vegetables in a bowl. Mix well. ... Drain thoroughly. Tie pickled spice in cheesecloth bag. Place ... curry powder, dried hot peppers, sugar and vinegar. Mix ... several weeks before serving.
Wash vegetables; chop fine, or put ... seasonings. Ladle boiling hot mixture into hot, sterilized jars; ... boiling water 5 minutes. Makes 12 pints.
58. CHOW CHOW RELISH
Mix all vegetables with brine; cover and let ... sheet and keep hot in a 250 degree oven ... in a cool, dark, dry place 1 month before serving.
Wash and cut up all the vegetables. Put aside to drain. ... 1 piece of hot pepper and 1 teaspoon of ... 2 weeks until done. Makes 6 to 8 jars.
Coarsely chop tomatoes, cabbage, onions ... minutes. Add drained vegetables and simmer 15 minutes, stirring occasionally. Can in hot jars, making sure vinegar solution covers vegetables.
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