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Results 61 - 70 of 110 for kosher pickles
Wash cucumbers, let stand in cold water overnight. Pack in sterilized jars. To each quart add alum, garlic, dill and red pepper. Combine ...
Wash cucumbers; let stand in ... the top of the jars. If you are in a hurry, you may pack the pickles in ice water for 3 hours and then fix them.
Soak medium sized cucumber 24 hours in a rind made of 1 cup salt to 8 cups water. Remove from rind and dry. Make a vinegar solution of 2 ...
Wash cucumbers; let stand in cold water overnight. Pack in hot, sterilized jars. To each quart, add above amount alum, garlic, dill, red ...
Combine ingredients. Bring to boil, ... cucumbers or use whole cucumbers. Put this on top of cucumbers: You do not have to pressure cook these pickles.
Make a brine of this. ... garlic in bottom of each jar. Put cucumbers in jar. Seal. Put jars in water and boil 5 minutes. makes 5 quarts of pickles.
67. KOSHER PICKLES
Bring water, vinegar, and salt to a boil. Chop the dill, garlic, and red pepper pod and place in the bottom of each jar. Pack the cucumbers ...
Choose crisp freshly picked cucumbers, ... pour over the pickles to fill the jar. The ... dark place. They will be ready to eat in 3 or 4 weeks.
Wash cucumbers thoroughly; slice in ... Process in boiling water bath for ten minutes. For plain dill pickles, just omit garlic. Yield: 7 pints.
Wash the cucumbers. Make a ... boiling water bath. Pickles will shrivel after processing. They will later plump in sealed jars. Yield: 6 pints.
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