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Results 61 - 70 of 527 for brining
Pour brine over pickles. Weight down. Let ... crock. Add spices. The sugar melts and makes its own juice. Will keep without canning for years.
Cover with crushed ice. Let stand through day. Drain and pack into jars. Bring to boil. Pour into jars. Hot water process for 10-15 ...
Don't use cucumbers too big ... and onions in brine overnight. Drain. Combine: 2 c. ... sterilized pint jars, seal at once. Makes 7 to 8 pints.
64. BEET PICKLES
Cook until tender, cool under ... Put beets into brine to heat up until boiling. ... when first cooking to prevent them from bleeding when boiled.
65. DEER JERKY
Remove all fat and silver ... inches long. Stir brine ingredients together (in a plastic ... outside, pliable, with no traces of pink on the inside.
Roast peppers until blackened, place in brown bag and cool until skin can be slipped off. Brush all veggies with olive oil and grill until ...
Put some of the fresh ... smaller pieces to fit into jar and fill jar. Add garlic. Pour brine over pickles. Refrigerate for 2 days before using.
68. CORNED VENISON
Mix salt in water until ... cool place for 21 days, NO LESS. Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours.
Bring to boil so sugar melts.
70. BEET PICKLES
Cook beets and slip skins. Put beets in brine and cook to boiling. Put in jars and seal.
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