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Results 71 - 80 of 152 for mustard cabbage pickles
71. PICKLE RELISH
Grind all vegetables, stand overnight in 1/2 cup salt water. Rinse and drain. Combine remaining ingredients. Pour over vegetables, bring to ...
72. PICKLED CABBAGE
Soak 24 hours with 7 ... cold with horseradish between layers. Heat together to boiling point. When cold, pour over cabbage. Do not weigh down.
73. CHOW CHOW PICKLE
Grind cabbage, tomatoes, and onions coarsely. ... cloth bag. Mix with spices, vinegar, and sugar. Cook until tender. Put in boiled jars and seal.
74. MUSTARD PICKLE
Make a brine of 1 ... sugar 3 tbsp. mustard 1 tbsp. turmeric powder 1 ... it in the pickles, put on stove and ... Then seal well. Yield: 9 pints.
Cut cabbage and let soak in 1/2 ... water after soaking. Add to other ingredients and boil for 30 minutes or more. Fill jars and seal while hot.
76. PICKLE RELISH
Chop all vegetables and mix with 1/2 cup salt; let stand overnight. Drain. Add all spices, sugar, and vinegar; let simmer 20 minutes or ...
Boil vegetables in salt water. Drain. Add: Make a paste of flour, turmeric and mustard. Pour over vegetables and cook for 15 minutes.
78. CABBAGE PICKLE
Cut medium head cabbage in quarters or smaller, leaving ... cabbage; bring to boil. Place in wide mouth jars. Sit in refrigerator. Use in week or two.
79. VEGETABLE PICKLE
Prepare all vegetables. Chop finely ... Add vinegar, sugar, mustard seed and celery salt; bring ... jars, seal at once. Yields: about 5 pints.
80. PICKLE RELISH
Soak cucumbers, tomatoes, cabbage and onions overnight in 1 ... add vinegar, sugar, mustard, celery seed, pepper and turmeric. Bring pickles to good boil. Put in ... can also be added.
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