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Results 91 - 100 of 448 for cinnamon pickles salt
Bring to boil. Pour over drained beets until covered. Refrigerate 24 hours. Ready to eat.
Peel rind leaving a suggestion of green as well as a bit of red pulp for color. Cut into 1x2 inch pieces. Prepare enough brine to cover and ...
Approximate measures. I use extra ... and also no salt brand for salt substitute (this ... about 8-10 pint pickles. I have also used ... bag may be used.)
94. PICKLED BEANS
Cook beans in boiling, salted ... 1 teaspoon coarse-medium salt to each quart of water. ... beans. Seal in hot, sterilized jars. Makes 8 pints.
Cut up vegetables by hand ... non-aluminum pot. Add salt. Let stand 6 hours ... until tender. Place in jars. Process in water bath 20 minutes.
Put in crock bowl. Let set 4 days, stirring every day. 5TH DAY: Rinse in cold water and soak in 1 tablespoon alum and 1 gallon water. 6TH ...
Wash tomatoes, slice thin. Add ... with 1/2 cup salt. Let stand 2 hours. ... 10 minutes. Place pickles in hot sterilized jars. Cover ... immediately. Makes 8 pints.
98. PICKLED BEETS
Boil beets until tender. Dip in cool water and pull off skins. Combine ingredients to make syrup. Boil for 5 minutes, then add beets. Pack ...
99. PICKLED BEETS
Remove beet tops, leaving roots ... vinegar, sugar and salt. Add spices tied in ... seals unless closures are self-sealing type. Makes 4 pints.
100. GREEN TOMATO PICKLES
Slice tomatoes. Sprinkle with salt and allow to stand overnight. ... Third morning bring pickles to boil with solution. Pack ... and seal at once.
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