I had 4 large heads of cabbage that weighted about 25 pounds. We had some really  hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up  processing 3 of them yesterday and I have one left for a meal on my menu this week.   I made pickled cabbage and then canned up the last of the cabbage.   Here is the recipe for the pickled cabbage (according to how I made it)…   8 pounds cabbage  1 large onion  1 ½ red peppers  1 lb carrots  ¾ cup salt  9 cups water  12 cups white vinegar  10 cups sugar  1t mustard seed  1t celery seed   Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies  together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2  hours to soften veggies. Rinse veggies well.    In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices.  Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with  veggies using a slotted spoon. Fill jar with brine...
 
Morning Crystal, your menu sounds good. I do meal plans also. Have a great day. I'm off to work.
ReplyDeleteSherry, meal planning is the best for busy lives!! Crystal :)
ReplyDelete