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Results 51 - 60 of 190 for sliced dill pickles
Dredge sliced pickles in 1 cup flour; set ... golden brown. Drain on paper towels; serve immediately. Yield: about 2 1/2 dozen appetizer servings.
Combine all ingredients and refrigerate several hours. Makes about 1 2/3 cups. Great with any kind of fish.
Pour the above over sliced pickles. Let stand in refrigerator 3 to 4 hours. Stir.
54. DILL PICKLE
Pack 8 quart jars with last 5 ingredients. Bring vinegar, water and salt to boil. Pour over cucumbers and seal. Be sure to wipe rim well as ...
Boil together vinegar, water, sugar and salt. Pour over pickles while hot. Do not pack ... Let cool in water. They seal well. Very good keepers!
Combine all ingredients and refrigerate several hours to allow flavors to blend. Makes about 1 2/3 cups.
Combine cucumbers and onions. Sprinkle with salt; let stand 3 hours and rinse and drain. Mix other ingredients with vegetables. Refrigerate ...
Combine eggs, 1/4 cup flour, ... Mix well. Drop pickles into milk mixture and dredge ... fry until golden brown. Drain. Salt and pepper to taste.
Dry each pickle with a ... Then take 1-2 slices of corned beef and wrap ... for as many pickles as you want. Chill. Just ... arrange on a plate.
Beat eggs with milk, Lea ... pepper in separate bowl. Dip pickles in the egg mixture and then into flour. Deep-fry until golden brown at 350°F.
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