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...
I look so forward to you sharing your menus!! It gives me some ideas to help break out of the same old rut every week! I have enjoyed going back and reading your previous posts as well - very helpful info.
ReplyDeleteCrystal,
ReplyDeleteSounds like you all will be having yummy meals all week. Thanks for sharing your menu with us.
Love to you my friend,
Cathy
Crystal,
ReplyDeleteLast night was the first soccer night for our 6 year old. We had your Crockpot Cheesey Chicken and Rice waiting in the crockpot when we got home and everyone liked it. (Even my picky 8 year old.) Thanks again!
Tracy in NC
You menu looks great! Hi, I'm new here and I hope you don't mind I added you!
ReplyDelete