Pickled Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the carrots and cabbage
- 1 kilogram carrots
- 1 kilogram Green cabbage
- 1 sour Apple (such as Granny Smith)
- 1 Tbsp Caraway
- 1 Tbsp peppercorns
- ½ Tbsp allspice
- 30 grams salt
- 400 milliliters Liquid whey
- For the beets and green beans
- 1 kilogram Beets
- 1 kilogram green Beans
- 2 garlic cloves
- 4 Tbsps Mustard seed
- 1 Tbsp peppercorns
- 30 grams salt
- 400 milliliters Liquid whey
Preparation steps
1.
For the carrots and cabbage: Peel and coarsely grate carrots. Trim cabbage, remove hard stalks and ribs and cut into fine strips. Peel and quarter apples, remove seeds and mix with the cabbage.
Place half the carrots in a jar and half the cabbage mixture in another jar. Mix together spices, liquid whey and salt and divide between jars. Add remaining vegetables to each and mix well so that vegetables are covered by liquid, adding more as needed.
Cover jars tightly and refrigerate until ready to serve, up to 1 week.
2.
To preserve for longer, you will need to process jars according to manufacturer's, or visit http://nchfp.uga.edu/..
3.
Proceed with beans and beets in the same manner, but without the pounding.
