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Results 61 - 70 of 455 for canning pickles
Approximately 1 1/2 pounds to a quart; 7 pounds to 1 gallon. Wash olives and remove stems. Add salt and mix well. Mix periodically for 2-3 ...
Brine solution for one gallon. Pack pickles, dill, cut up garlic ... into tempered gallon jug. Let stand 24 hours. Refrigerate 3 days and eat.
Wash pears, peel, core, slice into salt water solution (1 tablespoon salt to 1 quart water). This prevents fruit darkening. Combine sugar, ...
Add as much as desired ... boil. Pour over pickles, let stand until cool ... to 4 days. Lasts for weeks. Double or triple recipe; they go fast.
Dissolve salt in 1 gallon of water. Add sliced cucumbers and soak for 1 week. Stir every day. Then drain and wash cucumbers and grind with ...
Put dill, garlic and onion in the bottom of a one gallon jar. Fill with pickling cucumbers. Add vinegar, salt, and sugar and fill jar with ...
Combine tomatoes, onion, peppers and salt in large bowl. Cover and let stand overnight at room temperature. Drain well. Combine vinegar, ...
Makes 30 quarts sliced pickles, 40 quarts whole pickles. ... fresh dill; 1/8 teaspoon alum; 1 teaspoon mustard seed and cover with boiling liquid.
69. BLENDER KETCHUP
Peel tomatoes and core. Quarter and remove seeds and membranes from peppers. Put tomatoes, peppers, and onions in blender. Cook for 5 ...
Wash and place in crock; pickles, grape (or horseradish) leaves ... days. Garlic may be added after the eighth day. Allow to cure in a cool place.
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