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Results 61 - 70 of 225 for pickle cauliflower
Cut vegetables into small pieces about 2 to 3 inches in size. Bring remaining ingredients to boil. Cool to lukewarm and pour over ...
Separate cauliflower into small florets. Cut red ... cool. Cover and chill at least 3 days before serving. Store in refrigerator. Makes 3 quarts.
Cut all in that you desire. Put first 4 in salt water overnight, then drain. Cook rest, until barely tender, then drain. Mix all together ...
Cut in small pieces and ... thickened, stir in the pickles and heat. Pour into canning jars and seal. ... a boiling water bath for 10 minutes.
Cover cauliflower with water. Boil 5 minutes, ... jars according to directions. Process jars in boiling water bath 10 minutes. Makes 6 pints.
Mix the above in a big kettle with 1/2 cup salt. Let this sit overnight. In the morning you will have a water mixture in the vegetables. ...
67. HOT PICKLE MIX
Put vinegar, water, salt in 6 quart pot. Sprinkle top with dill seed. Bring to a boil. Boil 10 minutes. Cut up vegetables except jalapeno ...
Chop coarse. (Cook cauliflower separately in little flowerets, just ... stirring constantly. Add vegetables. Put in hot, sterilized jars and seal.
Soak cucumbers or peppers overnight ... boil. Add onions, cauliflower and cucumbers. (Add as much ... uniodized salt.) Fill and seal while hot.
First day, tidy up vegetables and place them in a large bowl and cover with a brine made of 3 quarts cold water and 1/2 cup pickling salt. ...
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