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Results 61 - 70 of 414 for no-salt -brine
Bring to boil. Pour over drained beets until covered. Refrigerate 24 hours. Ready to eat.
Wash the cucumbers, remove any blemishes, nip off the stems and blossom ends, and cut them crossways in 1/4 inch thick slices. In a large ...
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.
All can be doubled for ... onions. Boil the brine and cool. When cool, pour ... 6 hours then freeze. Serve as is or can add cream and dressing.
You can use large cucumbers ... smaller jars if brine will cover cucumbers. Wash and ... stand for 48 hours at room temperature then refrigerate.
Sterilize jars. Put clove of garlic in bottom and a head of dill. Layer 1/4 inch sliced, washed cucumbers in jar, then slice of onion until ...
Prepare vegetables any way you ... also work.) Boil brine and pour hot over vegetables. ... Refrigerate. Ready in 2 days. To make more - reboil the brine.
Mix salt with cucumbers and onions; let ... jars. Cover with brine. Put in refrigerator and let stand 2 weeks before using. Good for 6 months.
Put dill, sliced onion, a ... 1/2 cup coarse salt. Boil a few minutes. ... until pickles turn dull green. Water should not boil, just very hot.
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 ...
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