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Results 71 - 80 of 139 for pickles bay leaf
Wash peas and soak overnight ... fresh water. Add bay leaf and onion stuck with cloves. ... pudding. An onion flavored sauce is an excellent addition.
72. PICKLED BEETS
Combine vinegar, beat juice, sugar, salt, and spices. Bring to boil, add already cooked and peeled beets (cut into size you like). Simmer ...
73. PICKLED EGGS
Boil vinegar, salt, pepper, mustard, sugar and spices for 5 minutes. Pour over eggs. Refrigerate for 2 weeks before using.
In a large saucepan, cook over variety of vegetables (except sliced onions, zucchini or cucumbers) individually in boiling water for 2 ...
75. PICKLED EGGS
Mix all ingredients together, bring to boil, let simmer 20 minutes. Strain, add 1 1/2 cups hot water, 1 tablespoon sugar and bring to boil. ...
Combine all ingredients except sugar substitute and heat to boiling. Remove from heat and stir in sweetener. Chill several hours. (It is ...
Combine all ingredients, cover, chill ... Serve on lettuce leaf if desired. Can also use ... sliced or mushroom pieces. 21 calories. 4 servings.
Combine ingredients. Bring to boil, ... cucumbers or use whole cucumbers. Put this on top of cucumbers: You do not have to pressure cook these pickles.
79. PICKLED EGGS
Plunge eggs into cold water after peeling. Put into jar. Combine other ingredients, pour over eggs. Cover, refrigerate at least overnight.
Boil, peel and clean shrimp. ... shrimp, onions and mushrooms in serving dish. Pour sauce over, add bay leaf, cover and refrigerate for 24 hours.
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