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Results 81 - 90 of 702 for alum pickles
81. DILL PICKLES
Pack cucumbers in jars. Bring ... pour boiling vinegar mixture over pickles. Seal and process in water bath. Keep at least 6 weeks before using.
Pour brine over pickles. Weight down. Let stand ... pickles. Cover with alum water = 1 1/2 gallons ... juice. Will keep without canning for years.
Put dill in bottom of ... jar. Pack in pickles and more dill. Make cold ... loosely. Set 3-5 days at room temperature, then refrigerate and eat.
Boil water, vinegar and salt ... each jar add alum, garlic, dill and pickles. Pour hot brine over ... hot water and leave until water is cold.
Mix water and lime. Do not use alum. Soak in lime mixture ... syrup into hot jars. Process 10 minutes in boiling water bath canner. Yield 7 quarts.
First day: Wash cucumbers, whole ... seventh day: Keep pickles submerged, removing scum and stirring ... water to which alum has been added. Let stand. ... so crisp and sweet!
87. SWEET PICKLES
Soak cucumbers for three days ... or more until pickles are clear) in water and 1 Tbsp. alum. Rinse and drain well. ... mornings. Jar and seal hot.
Fill jars with pickles. Pour into jars and ... pod of hot fresh pepper per jar. For regular dill pickles omit garlic, peppercorn and hot pepper.
Use equal amounts of green ... boiling: Pour over pickles and seal. It takes 1 pint liquid for each quart of vegetables. Wait 2 weeks before using.
90. PICKLED SQUASH
Combine squash, onions and sweet ... Add 1 or 2 lumps of alum (optional) and adjust two piece caps. Process 15 minutes in a boiling water bath.
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