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Results 51 - 60 of 1,150 for pickled red onions
Wash and slice cucumbers thin. Wash and slice onions thin. Wash and slice red peppers thin. Cover with salt ... time. Seal in hot sterile jars.
Place the slices in a ... slivered green or red pepper for added color. Our ... loved these crunchy pickles for as long as they can remember.
53. MUSTARD PICKLES
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then ...
Combine all ingredients in large container, cover with ice and let stand overnight. Drain in morning. Combine pickles and brine in large ...
This tastes identical to Red Lobster's tartar sauce -- the ... about 30 minutes before serving. You can keep this for 7 days in the refrigerator.
56. MUSTARD PICKLES
Wash vegetables. Cover with a brine made by mixing 1 quart water with 1/2 cup salt. Cover and allow to stand in a non-metallic container ...
Chop ingredients, place in a bowl. Toss each time you add another ingredient. Add pimentos, garlic and seasonings - toss. Cover with Saran ...
Makes a great side dish ... shelled eggs, beets and onion in a large bowl. Pour hot beet juice mixture on top. Cover and refrigerate for 2 days.
Coarsely grind/chop the cucumbers and onions. Mix thoroughly with canning ... boiling water bath for 5 minutes for 1/2 pints or 10 minutes pints.
Mix all ingredients together in a gallon jar or a 5 quart ice cream pail. Cover with a good quality white vinegar to fill jar. Shake to ...
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