Wash the lids and place them in a pan of hot water but do not boil. Make the brine by bringing 5 cups of water, 1/2 cup vinegar, and 1/3 cup salt to a boil in a large saucepan. Cut the …
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Making pickled eggs from scratch has never been easier. Bring the water, vinegar, onion, spices, and salt to a gentle boil for about 5 minutes. Then remove from heat and cool …
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Steps. Melt butter in the microwave and whisk in flour. Whisk in 1/2 cup chicken broth. To the bowl of a slow cooker, add the remaining chicken broth and the butter-flour-broth …
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Fill jars with cucumber slices or spears. Add horseradish, mustard seed, dill, and onion or garlic. Pour brine over pickle slices, leaving 1/2" head space. Process jars 10 minutes. Let sit for a …
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Old Fashioned Dill Pickle Ingredients 1 8 cups of cucumber slices or enough spears to fill 2 quart jars 2 4 heads and stems of dill (or 4 teaspoons of dill seed) 3 1 teaspoon ground horseradish (optional) 4 1 teaspoon mustard seed 5 1 large onion slice or garlic clove 6 5 cups water 7 1/2 cup white vinegar 8 1/3 cup salt More ...
Makes 1 gallon pickles in this 1-gallon stoneware crock from Ohio Stoneware. pickling cucumbers or thin-skinned Mediterranean cucumbers — enough to fill the crock (I needed a few dozen) and as fresh as possible Submerge cucumbers in cold water for 10 to 30 minutes to crisp them up. Meanwhile, make the brine by combining the water and sea salt.
Place a layer of dill just on top of the grape leaves and another layer at the top of the jar. The vegetables: Almost any crisp vegetable you can imagine can go into a dill crock.
Let these canned dill pickles sit for a month before eating them. I have to take mine to the basement so I don't cheat! How to make old fashioned dill pickles. This makes 2 quarts of pickles. Boil water, vinegar, and salt.