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Results 91 - 100 of 527 for brining
91. LADY ROSE RELISH
Peel cucumbers and onions. Wash ... cover with cold brine (1/2 cup coarse salt to ... jars and process in a boiling water bath for 15 minutes.
Combine oil, vinegar, lemon juice, garlic, oregano and olive brine in large jar. Cover and ... a 2 or 3 day "soak". Flavor will hold 7-10 days.
Fill hot jars with above ingredients. Keep jars warm in water bath. Pour boiling brine over pickles and seal. Makes 12 pints.
In 2 saucepans of boiling water, blanch the green olives and the black olives separately for 1 minute each and drain them in 2 colanders. ...
95. ICEBOX PICKLES
Stir ingredients for brine until dissolved. Put vegetables in ... hours at room temperature. Put into jars and refrigerate. Will keep for 2 years.
This is a fairly easy ... fill with boiling brine. Seal each jar immediately ... garlic, dill, and hot pepper to taste. Store in the refrigerator.
Combine oil, onion, garlic and pepper flakes and saute for 5 minutes. Add tomatoes (chopped) and salt. Simmer, covered, for 15 minutes. ...
98. ICICLE PICKLE
Slice cucumbers lengthwise; put in ... celery seed. Bring brine to boil and cover cukes in the jar. Ready to eat in 1 week. Makes about 10 quarts.
99. KOSHER PICKLES
Wash small cucumbers Put in bottom of jar. Fill jars tightly with cucumbers. Add: Pour brine over cucumbers. Put 1 bunch of fresh dill.
Use 6 inch cucumbers cut ... fill pail. Boil brine ingredients for 2 minutes and ... pail and store in the refrigerator for at least 4-6 weeks.
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