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Results 61 - 70 of 173 for yellow pickle
Cut cucumbers in half lengthwise. If very large you may need to cut crosswise also. Cover with alum water (2 teaspoons alum to each quart ...
Pare cucumbers. Cut in 1 x 1 1/2-inch pieces. Discard seeds and some pulp. Peel onions and cut same as cucumbers. Cut peppers and remove ...
63. PICKLED PEPPERS
Cut two slits in each pepper. Wear rubber gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand ...
64. PICKLED PEPPERS
Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 10 to 18 hours in a cool place. Drain, ...
65. PICKLED PEPPERS
Wearing rubber gloves, cut up semi-sweet peppers. They can burn skin. Be careful. Boil sugar, water and white vinegar. Drop pepper rings ...
Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly. ...
In a clean cloth pound the cinnamon sticks and ginger root until finely crumbled. Discard stringy portion of ginger root. Mix all ...
Wash, string and cut beans in 1 inch pieces. Boil until tender in salted water. Drain well.
Combine squash and onion. Sprinkle ... boil immediately pack pickles into hot sterilized jars. Cover with vinegar mixture and seal. Yields 2 quarts.
70. PICKLED PEPPERS
Cut two small slits in each pepper. Wear rubber gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let ...
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