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...
Your menu always makes me hungry! :-P
ReplyDeletei just found your blog and i have enjoyed every bit of it! I was looking for a sauerkraut recipie and came across this blog. i am new to blogging and i did not see any contact information-is leaving a comment the only way to exchange information with you?
ReplyDeleteThanks again for sharing on your blog
Teresa
Very yummy menu !
ReplyDeleteWanted to let you know I love your blog! It's so helpful!
ReplyDeleteI posted your pizza recipe, with links to you, on my own blog so I won't lose track of it:
http://www.homeschoolblogger.com/Flybaby/723526/
Thanks for all your postings; very inspirational, even if I can't even begin to live your lifestyle! ;-)