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Results 71 - 80 of 188 for peppers in brine
Grate cabbage and salt. Let ... Add carrot and pepper. Boil brine 1 minute. Cool to lukewarm ... cabbage. Can be kept in refrigerator 1 month.
72. OLIVADE
1. Combine olives, olive oil, walnuts, garlic, basil and pepper in bowl of food processor or, ... your supermarket or in specialty food shops.
Place olives, capers, garlic, anchovy and oil in food processor and process until smooth. Add butter and pepper; process until blended. Transfer ... to coat. Serve hot.
Mix brine together. Do not heat. Pour ... Let stand overnight in refrigerator. Put in jar and refrigerate. Keeps for months. Can be eaten right away.
Wash and slice cucumbers and onions very thin and peppers. Combine with salt and ... Drain. Heat thoroughly in brine mixture but do not boil. Pack in jars and seal.
In skillet heat oil over high ... thyme and hot pepper. Reduce heat to low ... olives. (Sauce maybe prepared up to 3 days ahead and refrigerated.)
Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.
Arrange a bed of lettuce ... Whisk vinegar, mustard, salt and pepper until well mixed and then slowly incorporate the oil. Pour over all and serve.
Wipe inside of wooden bowl ... head, and mix in bowl. Cube the tomatoes, radishes, ... until mixed. Sprinkle brine over the mass. Add garlic salt and pepper to taste (the more the ... will mix when served.
80. MUSTARD BOUQUET
Prepare vegetables carefully. Cut peppers in strips, carrots and green tomatoes, ... and soak in brine overnight. Drain. To prepare sauce, ... small jars and seal.
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