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Results 51 - 60 of 75 for sweet sour pickles
Place vegetables into a large bowl. Pour over 1 cup pickling salt dissolved in 8 cups cold water. Let stand overnight and in morning drain. ...
Bring above ingredients (except pickles) to a boil and ... Return to jar. Pour hot mixture over pickles. Put cover on tight and tip over to mix.
Mix and freeze. yield: 6 pints.
Cut pickles long and thin. Cook in canner 15 minutes and seal.
Soak 50 small pickles overnight in a brine of ... in bottom of jar. Fill in pickles and put some dill on top. Fill jar with hot syrup and seal.
Drain and throw away the juice from: Slice pickles 1/2 inch into a bowl, ... crisp, clear and sweet. Put in a jar ... keep indefinitely in refrigerator.
Combine onion rings with pickled ... juice and French dressing. Pour over beets and onion rings. Serve topped with sour cream. 5 to 6 servings.
58. MUSTARD PICKLES
Sift dry ingredients into large kettle. Add vinegar gradually stirring constantly until mixture thickens. Add vegetables and bring to a ...
Drain pickles thoroughly and discard liquid. Thinly ... made from 'scratch'. They are crispy and crunchy. Please note that no liquid was added.
Drain pickles and discard pickle juice. Place ... or 3 peppers, garlic clove and 1 cup sugar. Repeat layers in jar. Shake each day for one week.
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