Hey Rich!...
One of my Great-Aunts used to add green cayenne peppers to the cabbage as
she and the Great-Uncle prepared the cabbage!...Man!!...That stuff was GOOD!!...
Of course...they chopped the cabbage, rather than shredding it...
She also made 'Pickled Beans' and 'Pickled Beans w/ Corn'!...Some mighty fine eating also!...
Now, I don't mean the processed w/ vinegar type pickled beans here!...
These were a fermented/cured product, like sauerkraut, or cured pickles (cucumber), etc.!...
The 'Pickled Corn' they'd make (whole kernel) was great too!...
I wish I knew her 'formula' for the corn...she did all this from memory and never wrote it down...
The pickled corn was also fermented/cured...nice and tangy too!...
Got any insight/instructions on the corn?...Would love to hear about it if you do!...Beans too!...
All these products were packed into earthenware 'butter churns' or 'crocks' to
ferment/cure with a weighted glass or china plate on top to keep the product submerged
in the brine...
They were checked/skimmed daily to be certain all was well...
She'd tie a clean cloth over the top so it could breathe, while keeping the dust, critters, etc.
out of it as it worked off...
Sure made for some 'interesting' aromas around the 'smokehouse'!...
Everything would be preserved in mason jars and put aside for later when cured to perfection...
Until later...
