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The power of pickles: a guide to preserving almost everything – …
Web27 Jul 2015 · Ingredients 4 cups water 2 cups white vinegar ½ cup kosher salt ½ teaspoon alum 12 pounds pickling cucumbers 6 cloves garlic 6 heads (flowers) dill Directions Combine water, vinegar, salt, and alum in a liquid measure. Layer cucumbers, garlic, and dill in a resealable plastic bag. Pour brine mixture into the bag and seal securely. WebBring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks. bobby plymouth
Mexican Pickled Red Onions Recipe (Quick & Easy) - Delicious Table
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