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Results 51 - 60 of 299 for pack pickles
51. PICKLE RELISH
Combine cucumbers, peppers and onions. ... Bring to boiling. Pack boiling hot into hot Ball ... caps. Process 10 minutes. Yield: about 6 pints.
52. PICKLED BEETS
1. Scrub beets and cut ... slightly if necessary. Pack into 1 quart jar or ... over eggs. Cover and refrigerate 2-3 days. Serve with the beets.
Combine the vegetables and sprinkle them with the salt, then cover with cold water and let stand overnight. Drain, rinse in fresh water and ...
In blender or food processor, blend all ingredients until parsley, pickles and onions are in small ... blend flavor. Makes approximately 1 cup.
55. SUNSHINE PICKLES
Fill jar with water and let sit 1/2 hour. Shake jar and then seal and put in sun for 5 days. Must refrigerate when done. 5 sunshine days.
56. PICKLED MEAT
Mix salt, spices, sugar and garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning ...
Mix cucumbers, onions, salt and ... covers the vegetables. Pack in glass or plastic freezer ... temperature. These are very crisp. Makes about 4 cups.
58. PICKLED BEETS
Bring to boil. Boil for 2-3 minutes.
Place tomatoes in kettle; stir until hot and broken up. Add all ingredients except raisins. Boil slowly for 1/2 hour; add raisins and cook ...
Wash beets and trim stocks. Place beets in a 2 quart casserole and add water. Cover. Cook on HIGH for 12 minutes. Let stand, covered, while ...
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