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Results 61 - 70 of 2,070 for salt water pickles
Boil vinegar, water, salt, sugar, and garlic for ... peppers. Leave or remove garlic cloves. Seal and store in refrigerator. Makes 1-quart (2 pints).
Boil water, cider vinegar, sugar and salt. Let liquid cool to ... cucumbers are covered. Let sit for 3 weeks in the refrigerator before using.
Boil eggs for 15 minutes. ... to a boil: water, vinegar, sugar and salt. Pour approx 12 oz. ... two jars. Let cool. Refrigerate. Makes 3 quarts.
This is my Great Grandmothers ... canning jar add salt, peppercorns, celery seed. mustard ... Bring vinegar and water to a boil and fill ... for a month. Enjoy!
The alum step in this ... omitted, but the pickles will soften slightly without it. ... in a strong salt water solution (about 1 cup salt ... bath for 10 minutes.
Boil water, vinegar, salt, sugar and garlic. Lower ... Cover and place in refrigerator for at least a day. Lasts 3 months. Makes 5 pints. -Jones
Cut zucchini in 1 1/2 x 4 inch strips. Add salt and cover with water. Let stand 2 hours. ... seal; process for 15 minutes in boiling water bath.
Pack lengthwise in jars leaving ... headroom. Seal jars and process 15 minutes in boiling water bath. Makes 4 pints. Can use cucumbers for same recipe.
69. PICKLED GARLIC
Combine all ingredients in a ... in a boiling water bath for 15 minutes. Store ... pints jars and 1 (1/2 pint) jar. 1 recipe = 12 (1/2 pint) jars.
Mix vinegar, salt and water to rowing boil. Put garlic ... mixture over this and add alum on top; seal. Allow to settle 4 to 6 weeks before eating.
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