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Results 51 - 60 of 79 for onions pickles
51. PICKLED ONIONS
Peel onions and soak in salt solution ... cloves, 1/2 bay leaf. Boil vinegar again, pour over onions and seal. Let season 2 weeks. Chill and serve.
52. PICKLED ONIONS
1. Wash onions in cold water; drain and ... Leftover onions can be stored covered in refrigerator up to 3 weeks without change in flavor or texture.
53. PICKLED ONIONS
Slice onion in 1/2" slices. Mix: 1 ... hot over sliced onions. Set until cool. Refrigerate ... brine to cover the amount of onions you are using.
54. PICKLED ONIONS
Stir and mix until dissolved. Pour over 1 quart thinly sliced onions and refrigerate.
Soak squash and onions in 2 tablespoons salt for ... boil. Add squash, onions and pepper and bring to a boil again. Pack loosely in jars and seal.
56. PICKLED ONIONS
Soak overnight the small onions in 1/2 cup salt and ... jars. To each quart of onions, add a clove of garlic, chopped and hot peppers to taste.
Scrub and slice very thin: ... one layer of onions in flat crockery or glass ... with good seals and refrigerate. Will keep for about 2 weeks.
58. PICKLED ONIONS
Peel onions and soak in salt water, ... least 2 weeks. Chill before serving. We save all the small onions from each years crop to use this way.
Add 1/2 cup salt, cover with water and let stand 2 hours. Drain. Add: Bring to a boil point. Pack in hot sterile jars and seal. Yield: 4 ...
Drain beets, reserving 1/2 liquid. Place beets in a bowl. In a pot, combine beet liquid and remaining ingredients. Bring to a boil. Simmer ...
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