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Results 71 - 80 of 128 for sour pickle
Wash 3 1/2 pounds 2 1/2 inch cucumbers (about 50). Dissolve 1/2 cup granulated pickling salt in 4 cups boiling water; pour over cucumbers. ...
Drain juice from pickles. Gradually stir in sugar. Put pickles in the refrigerator for a couple of hours before serving. Very tasty.
Wash 3 1/2 pounds cucumbers (pickling size). Dissolve 1/2 cup granulated pickling salt in 4 cups boiling water. Pour over cucumbers, let ...
Drain pickles, reserving 1/4 cup juice. ... pickles which have been replaced in their container and refrigerate. Ready to eat after 7 to 10 days.
Put cucumbers in bowl; sprinkle with salt. Pour boiling water over and let set overnight. Next day, drain. Boil remaining ingredients. Drop ...
Mix: Bring to a boil, simmer 5 minutes. Pour over peeled, hard-cooked eggs in a glass jar. Seal, refrigerate 4 to 8 weeks to season.
Mix and freeze. yield: 6 pints.
Bring above ingredients (except pickles) to a boil and ... Return to jar. Pour hot mixture over pickles. Put cover on tight and tip over to mix.
Place vegetables into a large bowl. Pour over 1 cup pickling salt dissolved in 8 cups cold water. Let stand overnight and in morning drain. ...
Soak 50 small pickles overnight in a brine of ... in bottom of jar. Fill in pickles and put some dill on top. Fill jar with hot syrup and seal.
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