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Results 81 - 90 of about 820 for red pickles
In a gallon jar (ingredients ... some crushed, dried red hot peppers. Pack in whole, ... in refrigerator. The pickles keep well until Christmas and are also fine after that.
If small peppers are left whole, slash 1 1/2 to 2 slits in each. Quarter large peppers. Blanch in boiling water and peel. Cool. Flatten ...
Great on burgers! Wash vegetables ... add relish style pickles, add peppers and toss ... not require a lot considering this is a strong relish.
Wash and slice cucumbers thin. ... Wash and slice red peppers thin. Cover with salt ... boil. Stir from time to time. Seal in hot sterile jars.
85. MUSTARD PICKLES
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then ...
Chop ingredients, place in a bowl. Toss each time you add another ingredient. Add pimentos, garlic and seasonings - toss. Cover with Saran ...
Place the slices in a ... slivered green or red pepper for added color. Our ... loved these crunchy pickles for as long as they can remember.
In small piece of double-thick ... garlic, and 2 red peppers into each jar. Discard ... serving. Store opened jar of pickles in the refrigerator.
Cook beets until tender; cool. Peel. Cover cooked beets with above liquid. Simmer and pack in hot sterile jars and seal.
Mix all ingredients together in a gallon jar or a 5 quart ice cream pail. Cover with a good quality white vinegar to fill jar. Shake to ...
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