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Results 51 - 60 of 68 for pickled carrot
51. PICKLED CARROTS
Marinade in 1 can tomato soup, 2/3 cup vinegar, 1/2 cup vinegar oil, 1 cup sugar, 1 teaspoon prepared mustard, Worcestershire sauce, salt ...
Cut carrots in slices or use sliced ... brine and cap with piece of cabbage (optional). Process 10 minutes. Let cool to seal. Makes about 6 quarts.
Place cucumbers and carrots in dill pickle juice and marinate for several days. OR use this marinade: Refrigerate for several days.
Bring this to a boil, ... fresh beans or carrots, cut into carrot sticks ... with brine and seal. Process in boiling water bath for 5 minutes.
4 medium carrots (3/4 pounds) Peel carrots. Cut ... or longer. Keeps for months in refrigerator. Great for holiday buffet. Yields: Large amount.
Now you have no more leftover potatoes and carrots from your roast. (The hash can go walking.) Something different is always a pleasure.
Combine first 6 ingredients in ... a boil. Add carrots; cover, reduce heat and ... Chill. Serve with slotted spoon. Garnish with sprigs of dill.
58. RELISHED CARROTS
Heat vinegar, salad oil, and sugar in saucepan. Add carrots. Let stand overnight in ... Drain. Add pimento and pickle relish. Yield: 6 servings.
59. CARROT RELISH
Put spices in a bag. Grind onions, carrots and cucumbers. Sprinkle with 1/3 ... or until vegetables are tender. Put in sterilized jars and seal.
60. COOKED CARROTS
Cut carrots into chunks and boil to ... add salt. Drain juice and allow to cool, then add sour cream to taste. Sprinkle lightly with dill weed.
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