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Results 71 - 80 of 414 for salt brine
Wash and cut up all ... check for leaks. Add more brine, if needed. Store in cool cellar or refrigerate for 2 weeks until done. Makes 6 to 8 jars.
Soak cucumbers and onions in ... the 1/2 cup salt at least 3 hours. Drain ... Pour completely cooled brine over vegetables. Refrigerate. Ready to eat next day.
Place meat in deep earthen ... of meat. Heat brine liquids. Add sugar, salt and pickling spices and bring ... spoon to serving dish. Meal serves 8.
Approximately 1 1/2 pounds to ... remove stems. Add salt and mix well. Mix periodically ... space with the brine listed below. They should be ... cool, add to jars.
Peel rind leaving a suggestion ... pieces. Prepare enough brine to cover and soak rinds ... in hot sterilized jars, cover with liquid and seal.
Pour brine over pickles. Weight down. Let ... covered with the salt water ALL 14 days. Keep ... own juice. Will keep without canning for years.
Cut up onions. Slice unpeeled ... in container. Bring brine to a boil. Pour over ... jar or crock. These pickles keep for months in refrigerator.
Wash cucumbers; cut off flower ... into jars. Combine brine ingredients in 4 cup glass ... keep up to 3 months in refrigerator. 2 quarts pickles.
79. CORNED VENISON
Mix salt in water until the egg ... for 21 days, NO LESS. Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours.
Fill jars with cucumbers and onions. Add sprig of dill, hot brine and seal.
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