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Results 81 - 90 of 260 for pickled vegetables
Combine the vegetables and sprinkle them with the ... 10 minutes (pints) or 15 minutes (quarts) or store in refrigerator. Makes about 3 quarts.
Grind vegetables using coarse blade. Mix with ... and pour over vegetables. Heat to a boil and simmer 3 minutes. Pack and seal. Makes 8 quarts.
83. HOT PICKLE MIX
Prepare cucumbers, sweet green and ... water. Pour over vegetables, let stand 1 hour. ... minutes in boiling water bath. Makes about 7 to 8 pints.
Wash cauliflower, break into flowerets. ... the onions. Mix vegetables with salt. Add just enough ... minutes if storing on shelf. Makes 4 pints.
Grind vegetables and add salt. Let stand ... and seasonings and vinegar. Bring to a boil. Add vegetables. Heat to boiling. Pack in jars and seal.
Salt vegetables to taste and let set ... Discard the cheese cloth. Pack rest of clean hot jars, adjust lids and process for 15 minutes in water bath.
Layer the vegetables - the cucumber, onion, red ... vegetables to this sauce. Cook 15-30 minutes. Pack in hot sterilized jars and seal at once.
88. MUSTARD PICKLES
Layer vegetables and salt in bowl; cover ... jars from canner and complete seals unless closures are the self-sealing type. Makes 6 1/2 pints.
89. SQUASH PICKLES
Mix salt and vegetables in a dish pan like ... spices (cloth bag). Add vegetables and bring back to a hard boil. Put into hot sterilized jars.
90. SQUASH PICKLES
Mix vegetables and salt - set aside ... ingredients and bring to a hard boil. Add bag and spice. Put vegetables in and bring back to a hard boil. Can.
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