Combine salt and ice water for brine. Cover vegetables with brine. Let set in refrigerator 48 hours. Drain well but do not rinse. Add syrup and put in containers and freeze. ...
Mix all ingredients well with electric mixer or by hand.Pour into greased 9 x 13-inch pan.Cover pan lightly with foil.Bake at 350\u00b0 for 1 hour.Remove from oven and remove foil cover after 15 min ...
Mix all together in a 9 x 9-inch pan.Marinate for 8 hours or overnight.Bake, uncovered, for 1 hour at 350\u00b0. ...
Peel raw beets. Cook until tender. Combine first 5 ingredients in a saucepan.Heat to boiling.Add cooked beets.Simmer 10 minutes.Pack beets into canning jars.Pour syrup over beets. Seal. Yields about ...
Cook okra according to package directions.Drain.Cook onion and green pepper in oil until tender, but not brown.Blend in sugar, flour and seasonings.Add tomatoes and okra.Cook over low heat until veg ...
In a 13 x 9-inch glass baking dish, stir together vinegar, sugar, salt and crushed red pepper. Cut each unpeeled cucumber lengthwise into 6 wedges.Place in baking dish with marinade. Peel carrot and ...
This makes liquid for 2 quarts pickles.Pour hot liquid over pickles in jar and seal. ...
Mix flour, brown sugar, melted margarine and nuts.Spread in a 13 x 9 x 2-inch pan.Bake at 350\u00b0 for 20 minutes.Stir several times while baking.Cool; spread 2/3 of the crumb mixture in the pan. ...
Wash andcubepeppers, onions, cucumbers and carrots. Place all veggies in a large bowl.Cover with water and 1 cup salt. Let stand at least 3 hours or overnight. ...
Drain liquid from dill pickles.Slice pickles.Pack in same original jar.Cover with sugar.Turn jar upside down several times to mix thoroughly and dissolve sugar.Place in fridge. Ready to eat in 24 ho ...