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Results 71 - 80 of 239 for hot pickles
71. HOT DILL PICKLES
Fill quart jar with cucumbers. Put leaf, dill, garlic and pepper in jar also. Pour juice over cucumbers. Leave sealed jars in sun for 9 ...
Put garlic, stalk of dill ... Let come to a boil, pour over cucumbers and dill in jar; seal with hot lids. Let stand 6-8 weeks before opening.
Drain the pickles and save liquid. If you ... juice, back into jar to cover pickles. Store at room temperature for a few days, then refrigerate.
Use either of the above, but not both. 3 qts. water 1 qt. vinegar (apple cider vinegar) 1 c. salt (bulk salt, not iodized) 2 or 3 garlic ...
Peel and slice carrots. Boil until soft. Saute onion, shallots, green pepper 5 to 10 minutes. Mix soup, sugar, vinegar and rest of butter ...
Put all ingredients in jar; fill with water. Makes 1 gallon.
Prepare a day ahead. Drain all juices. Combine all ingredients except salami and fish. Serve: Arrange salami on a large platter. Place ...
Place beef in a 4 ... tablespoons butter. add hot water and strained marinade to ... with 1/4 cup flour in cold water. Cook in heavy large pot.
79. HOT PICKLES
Drain pickles and discard juice. Slice pickles ... dissolved. Turn jar over several times. The longer they sit, the hotter they get. Refrigerate.
Mix all ingredients in large pan. Bring to a boil. Let boil for 5 minutes at a hard boiling point. Fill sterilized jars and seal.
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