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Results 91 - 100 of 118 for pickle red cabbage
91. PICKLE RELISH
Grind or chop in food processor. Salt (1/3 cup) and let set overnight. Drain and measure what juice you have. Discard juice. Pour over ...
All ingredients can be put through food processor or ground in food chopper. Add 1/2 cup salt over mixture, stir in. Let stand 2 hours, ...
Melt fat in a Dutch ... Cover, simmer until cabbage is done to desired tenderness. ... excess liquid. Serves 6. Remove spice bag before serving.
Tie all spices in cheese ... peppers, celery and cabbage through meat grinder. Add salt. ... sterile jars while hot. Seal. Makes about 20 half pints.
Shred cabbage fine and sprinkle lightly with ... and 1 can (undrained), bring to a boil. Cool in refrigerator overnight. Should be served cold.
96. MIX PICKLE
Put a little salt in this and let stand for 1 hour. Squeeze out of the brine. Add 1 1/2 quarts of vinegar. Add turmeric and sugar to taste. ...
Chop all together and add 1/2 cup salt; let stand overnight. Then add 2 pints vinegar, 2 pounds brown sugar, 1 teaspoon mustard and 1 ...
98. PICKLED KRAUT
Chop cabbage, clean stalks and pack ... jars up to the neck. Mix water, salt and red vinegar well. Pour over cabbage. Have seals hot and seal.
99. RED'S SLAW
Place cabbage in large mixing bowl. Salt ... chopped onions. Open pickle packages and save the brine. ... and serve. Yields: 8 to 12 servings.
100. CORN RELISH
Place corn in Dutch oven; add enough cold water to cover. Heat to boiling; boil 3 minutes. Cool; cut enough kernels from corn to measure 5 ...
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