INGREDIENTS:
- 2 1/2 lb. Head Of Cabbage
- 3 3/4 tsp. To 5 Teaspoons Salt,
- About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage
INSTRUCTIONS:
Weigh your cabbage to see how much salt you should use.
Discard outer & damaged leaves
Cut out the core
Rinse the cabbage & drain
Reserve 1 outer leaf
Thinly shred the remaining cabbage
Place in a large bowl
Sprinkle with salt, toss well
Let sit for 15 minutes.
Massage the cabbage with your hands for 5 minutes.
Pack the cabbage firmly into a very clean glass quart jar.
Pour the liquid that was released during kneading on top.
Lay portion of reserved cabbage leaf on top of the packed-down cabbage
Place a weight on top of the cabbage to ensure that it stays under the brine
If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).
Add an airlock lid onto the jar.
Ferment at room temperature until the kraut is as sour as you like it.
This can take 1–4 weeks.
When it's ready, store in the refrigerator.
RELATED RECIPES Other Preserves through Fermentaion
Barrel Fermented Whole Pickles
https://theelliotthomestead.com/2017/07/fermented-pickles/
https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-kosher-dill-pickles/
https://www.fermentationrecipes.com/indian-lime-pickle/500
Moroccan-Spiced Carrots
https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/fermented-moroccan-spiced-carrots/
Additions to basic Sauerkraut
- https://www.mountainfeed.com/blogs/learn/16433289-our-top-ten-favorite-kraut-additions
- https://ascensionkitchen.com/spiced-sauerkraut/
- https://www.theseasonedmom.com/grandmas-easy-sauerkraut-crispy-bacon/
134 Recipes Using Your Sauerkraut
https://www.supercook.com/search/brown-sugar-and-sauerkraut/
Zesty Zucchini Relish
On the Banks of Salt Creek
INGREDIENTS:
- 12 cups finely chopped zucchini, about 12 medium
- 4 cups chopped onions about 3 medium
- 2 red bell peppers seeded and chopped
- 1 green bell pepper seeded and chopped
- ⅓ cup Pickling Salt
- 2 1/2 cups granulated white sugar
- 2 ½ cups white vinegar (5%)
- 1 Tbsp ground nutmeg
- 1 Tbsp ground turmeric
- 4 Tbsp prepared horseradish
- 1 chili pepper, mild or hot
INSTRUCTIONS:
1. Mix together the zucchini and the pickling salt thoroughly in a large bowl. Let rest,covered, in a cool spot for overnight up to 12 hours.
2. Drain in a colander. Rinse thoroughly with cold water. Drain again. Squeeze to get as much of the moisture out as you can
3. Combine the veggie mixture with the rest of the ingredients in a saucepan. Over medium heat, bring it to a gentle boil. Don't forget to stir often. Adjust heat to maintain a gentle boil. Cook mixture down until enough liquid has evaporated to make the consistency of store bought relish. 30 - 60 minutes.
RELATED RECIPES Summer Squash Relishes
Spicy Zucchini relish with Horseradish
https://www.onthebanksofsaltcreek.com/zesty-zucchini-relish/
A great mix to use up the end of the season garden including green tomatoes and cabbage
https://www.healthycanning.com/fall-garden-relish
Includes cornstarch for a smooth sauce and many spices,very sweet
https://www.allrecipes.com/recipe/172346/sweet-zucchini-relish/
Pretty much the same as the Ball recipe we featured with the addition of turmeric for color. They also eliminate the short brining
https://nchfp.uga.edu/how/can_06/summer_squash_relish.html
Piccalilli: A traditional relish using green tomatoes and mixed vegetables https://nchfp.uga.edu/how/can_06/piccalilli.html
Dutch Chow Chow: A sweet and sour mix of pickled vegetables including corn and five kinds of beans https://www.acoalcrackerinthekitchen.com/2019/08/11/pa-dutch-chow-chow/
Canned ColeSlaw: Turning a perfectly good salad into a relish. But it works! https://www.justapinch.com/recipes/side/vegetable/canned-cole-slaw.html
Favorite Garlic Dill Pickles
- 8-10 small pickling cucumbers (about 3 pounds/1.5kg)
- 2 cups (500 mL) white vinegar
- 2 cups (500 mL) water
- 2 tablespoons (25 mL) pickling salt
- 4 heads fresh dill or 4 teaspoons dill seeds (20 mL) 4 small cloves garlic
Cut a thin slice from the ends of each cucumber
Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers.
Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space).
Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars.
Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
from Epicurious pickling salt is free of the additives found in table salt, which can discolor homemade pickles. The popular brand, Mrs. Wages, is available online. If you use regular table salt, the pickles will taste fine, but they may turn dark, with cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.
"The proportion of water to vinegar necessary to inhibit the growth of organisms produces a very sour pickle," says Topp. "While you can't change this proportion, you can safely add up to one tablespoon of sugar if you want to slightly sweeten the pickles."
Refrigerator Pickles: You Name It
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons salt, canning or Kosher, no iodine added
- 4 cup water
- Several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 6 cucumbers, quartered lengthwise
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 handful large scallion pieces or green beans
- A few pieces of cauliflower to tuck wherever they'll fit
- 4 small hot red chiles or 2 jalapenos
- In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes.
- Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
- In 4 clear pint jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars.
- Using tongs, remove the garlic from the brine and place 5 cloves in each jar.
- Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chilies. You want them to be tightly stuffed.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
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INGREDIENTS:
- 1 pound small cucumbers
- 1 small, sweet onion
- 1 C apple cider vinegar
- 1 C water
- 1/4 C granulated sugar
- 1 tsp kosher salt
DIRECTIONS:
- Wash and dry the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (alternatively, run everything through the dishwasher)
- Prepare the cucumber and onion. Wash and dry the cucumbers. Thinly slice into 1/4" thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.
Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.
Make the brine. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
Add the brine to the jars. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.
- Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
Cool the jars, then refrigerate for 24 hours. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.
Storage: Refrigerator pickles will keep for about 1 month. If they develop any off flavors or smells, or if you notice fermentation, it's best to just discard the remaining pickles.
Easy Refrigerator Pickles
INGREDIENTS:
- 1 1/2 cups water
- 3 tablespoons white vinegar or apple cider vinegar
- 1 1/2 tablespoons kosher or pickling salt*
- 2 teaspoons black peppercorns
- 5 cloves garlic, peeled
- 6 large sprigs fresh dill
- 1 bay leaf
- (optional) 1/2 teaspoon crushed red pepper flakes, or
- more/less to taste
- 1 large English hothouse seedless cucumber, sliced into rounds or spears
DIRECTIONS:
- Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.
- Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
- Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
*Do not use iodized table salt for this recipe.
**Feel free to stir in some sweetener (honey, sugar, etc.) if you’d like sweeter pickles.
INGREDIENTS:
- 1 pound carrots, peeled and cut into 3 to 4 inch spears
- 2 to 3 small fresh or dried chili peppers
- 1 or more cloves garlic, peeled
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole cumin seeds
- 1 bay leaf
- 3/4 cup white wine or cider vinegar
- 1/2 cup water
- 1 teaspoon honey
- 1/2 teaspoon kosher salt or another non-iodized salt
DIRECTIONS:
- Tightly pack the carrots into a clean 1-pint canning jar
- Tuck in the chili peppers. garlic, coriander, cumin, and bay leaf as you go
- Bring the vinegar, water, honey, and salt to a boil
- Pour the hot liquid over the carrots and seasonings in the jar.
- The carrots should be completely covered by the liquid but there should be 1/2-inch head space
- Screw on a 2-piece canning jar lid and either:
- Put the jar of spicy pickled carrots into the refrigerator or
- To be able to store at room temperature, process the jar(s) in a boiling water bath for 10 minutes.
- It is easier if you put the jar on its side and slide the carrot spears in horizontally
- You can process them in a boiling water bath and they will last at room temperature for a year or longer.
- For step by step instructions on Water Bath Canning see https://nchfp.uga.edu/publications/uga/using_bw_canners.html
- Or you can skip the processing and make them as you would refrigerator pickles, in which case they will last three months.
- This recipe will yield approximately one (1-pint) jar but you can multiply the recipe to make bigger batches. Do not, however, use larger jars as that affects the canning time
INGREDIENTS:
- Red Onions
- Lime juice
- Salt
1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper or 1 whole
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt
Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars.
In a large saucepan, bring the water, vinegar and salt to a boil.
Carefully ladle hot mixture over beans, leaving 1/2-in. headspace.
Remove air bubbles; wipe rims and adjust lids.
Process for 10 minutes in a boiling-water canner.
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