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Results 51 - 60 of 124 for pickles pickle crisp
First day: Wash and slice ... timing your 20 minutes cooking period. Let simmer along, while filling hot jars so that pickles will be sealed hot.
Do not peel cucumbers. Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Mix thoroughly. Let ...
Pour off liquid from pickles and discard. Slice pickles and ... them. Close tightly and refrigerate until ready to use. Probably 5 or 6 pints.
Slice 7 pounds fresh cucumbers thin. Soak in water to which 2 cups of lime have been added. LEAVE OVERNIGHT. Take out of lime water and ...
Double mixture. Wash cucumbers, cut ... to a boil. Pickles are ready to eat in ... left, seal in jar or set in refrigerator and use the next time.
Thin slice cucumbers. Add sliced onions and peppers cut in narrow strips. Add salt; cover with cracked ice and mix thoroughly. Let stand 3 ...
Dissolve coarse salt in the water and pour over sliced vegetables. Put some ice on top of the cucumbers. Use about 1 quart crushed ice. Let ...
Do not peel pickles, slice thin. Add onions, ... pickles in kettles. Heat just to boiling. Seal in hot sterilized pint of jelly size jars. Hot bath.
Place cucumbers in pan, with onions and peppers. Mix vinegar, sugar, and salt; pour other mixture over cucumbers and stir every 10-15 ...
60. CRISP PICKLES
Drain all liquid off pickles. Cut up pickles, then ... in refrigerator. Up-end jar every other day. Ready in about 4 days when liquid is clear.
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