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Results 51 - 60 of 114 for pickle wine
51. PICKLED FISH
Cut fish into small pieces. ... 2-3 days before using. Keep refrigerated. Adjust all spices to taste. I usually use less vinegar and more wine.
Dissolve the sugar on the ... spoon, place the pickle in sink and rinse. Slice ... refrigerator, stir the pickles twice each day for 4 or 5 days.
Pour pickles in colander to empty juice. ... until pickles are crisp and all sugar dissolved (about seven hours). Pour back in jar and refrigerate.
Pour dill pickle slices in colander and drain ... until sugar is dissolved. May be put in small jars or placed in refrigerator and eat from jug.
55. PICKLED FISH
Fillet and skin any fish ... spice, the white wine then fill to top with ... ready to eat. During the four days shake the jar from time to time.
56. PICKLED FISH
Add 5/8 cup salt to ... sugar and 1/2 cup white wine to each quart of fish. Also add 2 or 3 tablespoons chopped onion. Let sit at least a week.
Mix all together and marinate at room temperature.
In medium mixing bowl, mix squash, red pepper and onion. Divide mixture and pack evenly into 2 sterilized 1 pint jars. Place 4 peppercorns ...
Combine all ingredients up to mushrooms. Bring to boil and add mushrooms. Chill in covered dish overnight. Stir occasionally. Drain and ...
60. PICKLED BEANS
Boil the dry beans in water to cover until tender. Cool. Or drain the canned beans and put in large bowl. Grind together the peppers, ...
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