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 love your blog! I just found you on Harvest Lane Cottage's list of favorite blogs! I am your newest follower. :)
ReplyDeleteNice to meet you Cheryl!!! Happy to have you here.. :)
DeleteHi crystal you have probably explained in detail including pictures of what you put on your veggie platter but I either missed it or forgot do you mind telling what you have when you do a veggie platter? My husband loves veggies any and all kinds of them me not so much well truthfully I really don't like veggies at all :) anyway love your posts of your menu and recipes . Thanks for your great posts. Blessings joann
ReplyDeleteJoAnn... sometimes my veggie platters are elaborate.. broccoli, cauliflower, carrots, cucumber slices, pepper slices.. with ranch dressing for dipping. Sometimes, like tonight they are simple.. just broccoli w/ranch dipping.. depends on what I have in the fridge and when I went shopping! :D .. Crystal :)
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