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Results 71 - 80 of 260 for pickled vegetables
71. MUSTARD PICKLES
Combine water and salt to ... Wash and cut vegetables into bite-sized pieces and soak ... for 10 minutes. Makes about 4 pints or 8 1/2 pints.
Combine cucumbers, onions, green and ... manufacturer's instructions. Drain vegetables thoroughly; press out liquid. Combine ... about 8 half-pint jars.
73. MUSTARD PICKLES
Dissolve 1 cup salt into ... pour over prepared vegetables and let stand 12 - ... sterilized jars, seal. Process in hot water bath for 10 minutes.
74. MUSTARD PICKLES
Wash vegetables. Cover with a brine ... canning jars. Adjust two-piece lids. Process in a boiling water bath for 10 minutes. Yield: about 12 pints.
Choose firm, small to medium ... sugar. Mix with vegetables and cook over low heat ... or six 1 pint jars, depending on size of vegetables used.
76. MIXED PICKLES
Dissolve salt in the water and pour over the prepared vegetables in a bowl. Mix well. ... Drain thoroughly. Tie pickled spice in cheesecloth bag. Place ... several weeks before serving.
Wash and cut up all the vegetables. Put aside to drain. ... needed. Store in cool cellar or refrigerate for 2 weeks until done. Makes 6 to 8 jars.
78. SQUASH PICKLES
Combine squash, onions, green pepper, ... Drain well. Pack vegetables in hot pint jars, leaving ... boiling water bath 15 minutes. Yield 5 pints.
79. MUSTARD PICKLES
Arrange vegetables in layers in large bowl ... minutes longer. Remove spice bag. Pack pickles into hot sterilized jars and seal. Makes 4 or 5 pints.
Cut cucumbers into slices approximately ... onion. Combine all vegetables in a jar or bowl ... ready to eat in 24 hours. Store in refrigerator.
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