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Directions. 1 Combine the vinegar, sugar, pickling spice, turmeric, peppercorns, and salt in a small saucepan over medium heat. Let the mixture come to a simmer and continue cooking until the sugar and salt completely dissolve. 2 Pack the sliced cucumbers into a 1-quart (1 liter) jar.
Pack the jars, add the pickling syrup: Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band.
Step 4: Make the pickling brine. In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil. Drain and rinse the cucumbers and onions under fresh water. Add the drained cucumber and onion slices to the pot of pickling brine and return to boil.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours.
Step 3: Divide the Pickles and Brine into Jars. Carefully ladle the hot mixture into 7 hot pint jars, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace if necessary by adding hot brine. Wipe the rims. Center lids on jars and screw on bands until fingertip tight.
Cover and let stand 3 hours; drain and rinse with cold water. Step 2. Make pickle brine: Combine vinegar, sugar, mustard, turmeric, and cloves in Dutch oven; cook 5 minutes. Step 3. Boil cucumbers and onions: Add cucumbers and onion to brine; bring to a boil, and remove from heat.
Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours. Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat. Drain any liquid from the cucumber mixture.
Bread and Butter Pickles. In a 5-gallon food-grade bucket, combine the sliced cucumbers, salt, onion, and bell peppers. Stir so the salt is evenly distributed. Cover the cucumber mixture with a clean kitchen towel or tea towel, and place a few inches of ice on top of the towel. Allow to sit for 3-4 hours in a cool place.
onions and garlic. Step 2. Wash the cucumbers well, and then cut them into 1/4-inch thick slices using a knife, food processor, or mandoline. Step 3. Cut the onions in half, and then into thin slices. Step 4. Add sliced cucumbers, onions, and salt to large (6 qt.) container.
Rinse and Dry: Drain the vegetables in a colander and rinse with cold water to remove excess salt. Transfer to a towel-lined baking sheet with a drying rack and let air dry for 3 hours or overnight. Make the Brine: In a medium saucepan, combine the vinegar, sugar, turmeric, mustard seeds, and celery seeds.
Discard the liquid. Place the cucumber and onion slices into the warm, sterilised jar. In a non-reactive pan (See Note 5), place the vinegar, sugar, turmeric, coriander, mustard seeds and chilli flakes. On a medium heat, stir to dissolve the sugar. Once the sugar is dissolved, simmer the liquid for 2 minutes.
Instructions. Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour. Transfer the cucumbers and onions to a colander and rinse off the salt. Drain excess water from the bowl and put the cucumber and onions back in.
Transfer the bowl to the fridge and let the vegetables sit for 3 hours, then discard the ice. Rinse the vegetables thoroughly with cold water and drain well. Heat pickling mix. Combine sugar, vinegar, garlic, celery seed, mustard seed, and turmeric in a large pan over medium heat. Bring to a boil.
Directions. Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water. Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot ...
Prepare boiling water canner. Heat jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands. Pack slices into a hot jar, leaving a 1/2 inch headspace. Ladle hot pickling liquid over slices, leaving 1/2 inch headspace. Remove air bubbles.
Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside. Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil. Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top.
Combine layers of cucumber, onion, and salt to a large bowl. Cover with ice cubes and let sit for 1 – 2 hours, covered with a towel. Start by preparing jars, and get water in your canner heating. (See Water Bath Canning for full directions.) Place vinegar, sugar, and seasonings in a large pot and bring to a boil.
Put the cucumbers, onions and garlic in the pot with the brine and bring back to boil for 90 seconds. Ladle into hot jars and remove bubbles. Put lids and bands on jars. Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner. Remove jars from canner and let cool for 12-24 hours.
Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally. Boil 1 minute, stirring frequently. Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally. Cover and chill overnight before serving.