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Results 61 - 70 of 429 for pickles cucumber
61. CUCUMBER PICKLES
Wash and cut cucumbers, about 1/2 thick slices. ... clean, hot jars within 1-inch from top. Fill with liquid to top; seal. Makes about 12 pints.
1. Peel and seed cucumbers. Cut in long spikes. ... makes about 8 pints. Use large yellow cucumbers. The bigger the cucumber the thicker the spike.
Cut cucumbers 1/4" thick, wash and cut ... cucumbers and let stand 24 hours. Boil mixture slowly 1 hour and pack in jars. Makes 6 quarts. (12 pints)
Boil water, vinegar and salt. ... clove garlic. Slice cucumbers and carrots in stick length ... and seal with zinc lids. Ready to eat in 2 weeks.
Peel, core, and cut cucumbers (large) into rings. Let stand ... third day leave cucumbers in syrup and bring to a boil. Pack in jars and seal.
In large bowl, mix cucumbers and salt; let stand 1/2 ... (Note: I substitute a small head cauliflower, in flowerettes, for 3 or 4 of the cucumbers).
Mix onion, salt and celery seed and let stand 1 hour. Dissolve 2 cups sugar in 1 cup vinegar. Pour over the sliced cucumbers and refrigerate.
Grind cucumbers, bell peppers and onions. ... vinegar, sugar and spices. Add cucumber mixture. Simmer for a few minutes. Put in jars and seal.
Mix cucumbers and salt and let stand ... cucumbers. Store in covered container or glass jars in refrigerator. Will keep up to 3 months. Makes 3 quarts.
Cover cucumbers and onions with salt and ... and place in freezer. Syrup: Heat until it comes to a boil and pour over cucumbers in containers.
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