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Results 81 - 90 of 139 for pickles bay leaf
Hard-boil approximately 12 eggs and shell. Bring to boil: Pour over eggs and beets and let sit awhile.
Cook artichoke hearts according to package directions; drain. In bowl, blend oil with remaining ingredients. Stir in artichokes, cover ...
83. PICKLED EGGS
In a 2-to-3 quart stainless saucepan bring all ingredients except eggs and dillweed to a boil over moderately high heat. Reduce heat and ...
Rinse canned mushrooms in cold water. Simmer the mushrooms in slightly salted water and lemon juice for 3 minutes. Drain and rinse in cold ...
85. PICKLED EGGS
Boil vinegar, water, sugar and ... Add cloves and bay leaf. Pack a large glass ... eggs. Cover tightly and put in refrigerator for at least 1 week.
86. PICKLED CELERY
Trim, wash and halve four select young celery hearts of equal size. Parboil for 8-10 minutes in just enough water to cover along with juice ...
Put all ingredients together and marinate overnight.
Boil all but salad oil, catsup and mushrooms for 15 minutes. Strain. When cold, add salad oil and catsup. Pour over mushrooms and store in ...
Heat all ingredients except mushrooms to boiling over medium heat. Cover, simmer mixture over low heat for 10 minutes. Stir in mushrooms ...
Bring to a boil. Pack beets and eggs (about 6 hard boiled and shelled) in jar. Cover with boiled liquid. Seal jar tightly. Chill. Ready to ...
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