| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 51 - 60 of 260 for pickled vegetable
Combine all ingredients and place in glass dish with cover. Let stand 24 hours.
52. DILL PICKLES
Boil water, vinegar and salt for 10-15 minutes. Place vegetables to be pickled into clean quart jars. Add ... mixture into jars to lower rim. Seal.
Bake at 300 degrees for 30 minutes and cool. With electric mixer mix pudding and pineapple together and fold in Cool Whip, spread on cake.
54. PICKLED SHRIMP
Bring water to boil. Add shrimp, cook until pink about 3 minutes. Drain well, rinse with cold water. Layer shrimp and onion in container. ...
55. ALICE'S PICKLES
Boil for 3 minutes 2 ... drain. Mix boiled mixture and all vegetables in large jar and refrigerate. More vegetables may be added to jar when empty.
Drain canned vegetables (reserving liquid). Mix all ingredients well. Chill for 24 hours before serving. Drain well and serve.
Combine all ingredients; stir well. Refrigerate in a covered 1 quart jar at least two days; may be stored up to 2 weeks. Remove garlic ...
58. PICKLED CELERY
Trim, wash and halve four select young celery hearts of equal size. Parboil for 8-10 minutes in just enough water to cover along with juice ...
59. PICKLED SHRIMP
Place peeled and de-veined shrimp in boiling, salted water for 3 to 5 minutes (or until pink and tender). Drain and rinse with cold water. ...
In a large saucepan, cook over variety of vegetables (except sliced onions, zucchini or ... Cover and refrigerate at least 10 days before serving.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables