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...
 
Crystal those are so adorable! You might be able to sell those o-line to goatie people! I know a lady here who buys those expensives ones for all her goats. (and she has alot). They look like the doggie sweaters I used to buy for my little dog. I wonder how long it would take to make one for for each of the horses?!!
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