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Results 91 - 100 of 105 for pickle brine peppers
Mix all of above in ... Drain. Make a brine of: Bring brine to a ... Makes approximately 5 pints or 2 quarts. Store in refrigerator until used.
92. PICKLED BEETS
Make brine of sugar, vinegar and condiments; stir until sugar melts. Pour brine over beets, let stand 6 to 7 hours before serving.
93. PICKLED FISH
(Brine should float an egg.) Soak ... brine or vinegar. Keep refrigerated while curing and until eaten. Bones will dissolve during brine cure.
94. OKRA PICKLES
Pack okra in sterile jars ... each jar. Make brine of water, vinegar, and salt; ... to boil. Let pickles stand 3 weeks to age. Chill before serving.
Wash and dry cucumbers. Soak 24 hours. In brine made of 1 cup salt ... which 2 hot peppers and 2 buttons of garlic ... jar. Seal. Yield: 4 quarts.
96. DILL PICKLES
Wash and sterilize jars. Pack jars with fresh cucumbers, peppers, and dill. Bring to a boil the brine consisting of vinegar, salt, and ... 6 weeks before eating.
Put whole cucumbers in salt water brine for 24 hours. To make ... pints water. Cut pickles, onions and peppers into thin slices. Combine sugar, ... in jars and seal.
2 pecks cucumbers. Cut cucumbers ... white onions in brine. To make brine use ... well. You will need to start with "cured" or brined cucumbers.
Slice, soak in brine overnight. Bring to a boil. ... sauce and add to vegetables. Pack in sterile jars, seal, process in water bath for 15 minutes.
100. PICKLE RELISH
Cook brine. Cut open cucumbers, take ... or 4 green peppers, add to rest; optional). ... cook until clear. Put in jars and seal. Makes 4-6 pints.
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