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 to
Thanks for menu Monday. It has been helping me out a great deal because I never know what to cook. By the way, I live in WA too.
ReplyDeleteDebbi
I'm so glad to hear it is helpful for you!! What part of WA do you live in?
DeleteI live in Vancouver. Where are you located?
DeleteDebbi
Debbi.. I live in the Gorge.. near Stevenson Wa!! We are very close!! :)
DeleteLucky you! We were in your area last week-end. Spent the night at Wind Mountain RV park on Friday and drove through Steveson on Saturday. Oh so pretty around there.
DeleteDebbi
It's a short week for us due to travel, so I really only have to plan 3 suppers. I'm going with the scientifically proven method known as "open the refrigerator and see what needs using up..." LOL
ReplyDeleteHa, ha, ha Shara!! I know that "proven method" well!! :D
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