Pack quart jars (or larger size) with cukes.
Not exact matches
The
jar should be about 2
quarts large, and when the cabbage is well
packed in, it should come to just about an inch below the mouth of the
jar.
After hours spent chopping, cooking, braising, seasoning, toasting, grating, and pickling, Martinez
packed all of his ingredients into clearly - labeled plastic pint and
quart jars and organized them by layer.
If you're using the
quart jar — and by all means, you should
pack enough for an army!
All you have to do is
pack your chopped veggies into a sanitized
quart - sized mason
jar.
For an on the go lunch, I
pack some of this chicken into a
quart size mason
jar, add some avocado and sour cream and top with lettuce and spinach to take with me when I'm serving as a doula or traveling.
I like to
pack as a salad by placing some at the bottom of a
quart mason
jar, topping with sour cream, then salsa, then cheese, then avocado, then lettuce.
Pack the carrots tightly into a
quart jar until they're about 2 inches below the rim, pressing them down until the juices completely cover the compressed carrots by about an inch.
Pack them into the clean
quart jar in one layer with the garlic cloves and the pickling spice.
Pack the lemons in the
quart jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the
jar.
The next day,
pack the cucumber spears into two scalded
quart jars, saving the brine.