LOVE good krout, we got a ol' lady back home that makes it and the stuff Coley commented on and her okra is to die for, she won't tell ya nothing ,just smiles. i uselly get that food in trade for work i do for her when i'm back home. she pushen 90, very healthy and nice to visit with, and enjoy that great pickled eats.
Sauerkraut
- Thread starter richtee
- Start date
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You're a lucky man there Smokebuzz!...Maybe in time she'll share her recipe/formula...
Another thing I like here is pickled green tomatoes...the SOUR kind, not the sweet ones...
I'm thinking about curing some next tomato season...maybe some w/ garlic too!...
Another thing I like here is pickled green tomatoes...the SOUR kind, not the sweet ones...
I'm thinking about curing some next tomato season...maybe some w/ garlic too!...
Be sure to use a good very firm head of cabbage...the 'Late Flat Dutch' variety is one
of the best 'kraut' cabbages I know of!...although any will work fine...
of the best 'kraut' cabbages I know of!...although any will work fine...
Gimme that kraut and asparagus. I will eat em both.
Now take that kraut drain it and place it on top of a boneless butt and let that go in the crockpot all day long. Very tastey food...
Now take that kraut drain it and place it on top of a boneless butt and let that go in the crockpot all day long. Very tastey food...
deejaydebi
Legendary Pitmaster
Geek - is it the sour saurkraut that you don't like? There are different styles some are not sour at all.
Coley - good to see you hon! I have two recipe that include corn in the pickle and you could probably just leave all the other stuff out.
Pickled Corn Ingredients
8 c Corn 2 c Water
3 1/2 c Shredded cabbage 2 c Sugar
1 1/2 c Chopped onion 2 tb Dry mustard
1 c Chopped celery 1 tb Ground tumeric
1/2 c Chopped green pepper 1 tb Mustard seed
1/2 c Chopped red pepper 1 tb Celery seed
3 1/2 c Vinegar 1 tb Salt
Combine everything in a Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling- water bath.
Pickled Corn Relish Ingredients
10 c Fresh whole kernel corn* 5 c Vinegar (5 percent)
2 1/2 c Diced sweet red peppers 2 1/2 tb Canning or pickling salt
2 1/2 c Diced sweet green peppers 2 1/2 ts Celery seed
2 1/2 c Chopped celery 2 1/2 tb Dry mustard
1 1/4 c Diced onions 1 1/4 ts Turmeric
1 3/4 c Sugar
16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. Yield: About 9 pints Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.
Coley - good to see you hon! I have two recipe that include corn in the pickle and you could probably just leave all the other stuff out.
Pickled Corn Ingredients
8 c Corn 2 c Water
3 1/2 c Shredded cabbage 2 c Sugar
1 1/2 c Chopped onion 2 tb Dry mustard
1 c Chopped celery 1 tb Ground tumeric
1/2 c Chopped green pepper 1 tb Mustard seed
1/2 c Chopped red pepper 1 tb Celery seed
3 1/2 c Vinegar 1 tb Salt
Combine everything in a Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling- water bath.
Pickled Corn Relish Ingredients
10 c Fresh whole kernel corn* 5 c Vinegar (5 percent)
2 1/2 c Diced sweet red peppers 2 1/2 tb Canning or pickling salt
2 1/2 c Diced sweet green peppers 2 1/2 ts Celery seed
2 1/2 c Chopped celery 2 1/2 tb Dry mustard
1 1/4 c Diced onions 1 1/4 ts Turmeric
1 3/4 c Sugar
16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is equivalent to 10 cups fresh whole kernel corn. Yield: About 9 pints Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.
Do you do the cured, or the vinegared?...Both are good!...
Didn't get to raise any tomatoes this year...
...Maybe next year!...
I like to drain the sauerkraut and add a little sugar, and caraway seeds to
make it into 'Bavarian Style' sauerkraut for use on the sandwiches!...
I'll do that a day or so ahead and keep it in a sealed container in the
fridge to allow the flavor to develop...
You'll get better flavor by including the caraway when curing the cabbage
into sauerkraut...
I like to use freshly cooked and chilled corned beef, which I slice very
thinly, to make the Reuben's...
The cheese of choice here is Provolone, rather than Swiss...
Here's a quick little sauce to use on the Reuben's:
----------------------------------------
Coley's Quick Reuben Sandwich Sauce
.
1/4 cup Mayonnaise
1/4 cup Miracle Whip
1/4 cup Heinz Chili Sauce
1 tablespoon Dill Pickle Relish
1 tablespoon Sweet Pickle Relish
.
Mix all ingredients together and keep in
fridge until ready for use.
----------------------------------------
Sometimes I'll add a bit of prepared horseradish to the sauce...
On occasion, I'll add some very thinly sliced onion to the sandwich too...
I like both of those flavors once in a while...although, it can be an
acquired taste...
If you try it I hope you'll like it!...
Until later...
Didn't get to raise any tomatoes this year...
I like to drain the sauerkraut and add a little sugar, and caraway seeds to
make it into 'Bavarian Style' sauerkraut for use on the sandwiches!...
I'll do that a day or so ahead and keep it in a sealed container in the
fridge to allow the flavor to develop...
You'll get better flavor by including the caraway when curing the cabbage
into sauerkraut...
I like to use freshly cooked and chilled corned beef, which I slice very
thinly, to make the Reuben's...
The cheese of choice here is Provolone, rather than Swiss...
Here's a quick little sauce to use on the Reuben's:
----------------------------------------
Coley's Quick Reuben Sandwich Sauce
.
1/4 cup Mayonnaise
1/4 cup Miracle Whip
1/4 cup Heinz Chili Sauce
1 tablespoon Dill Pickle Relish
1 tablespoon Sweet Pickle Relish
.
Mix all ingredients together and keep in
fridge until ready for use.
----------------------------------------
Sometimes I'll add a bit of prepared horseradish to the sauce...
On occasion, I'll add some very thinly sliced onion to the sandwich too...
I like both of those flavors once in a while...although, it can be an
acquired taste...
If you try it I hope you'll like it!...
Until later...
Thanks Debi!...I'll add those to my collection and my 'To Do' list!...
They both sound mighty good!...Hope to get to try'em both soon!...
The 'Pickled Beans', the 'Pickled Beans w/ Corn, and the 'Pickled Corn'
that I was remembering earlier in the thread was made by my Great-Aunt,
and were all fermented/cured products, much the same as sauerkraut...
Trust me on this...they are ALL an acquired taste!!...Rather whangy!!...
but still some mighty good eating!...
Thought I'd see if I could reproduce her results...It'll take a little tweaking
to get it right though!...
Trying to figure out if the salt to veggie ratio would be the same as for
cabbage when making sauerkraut...
She had several stoneware butter churns and crocks that she used to
'work off' these products!...
Sure wish I knew her method/formula for doing these...but alas...she
passed away a number of years ago without leaving any records of how
she did it!...
Was wondering about the cured type (sour) pickled green tomatoes too...
Maybe I'll get it figured out!...
Thanks again for the recipes!...I hope to try them soon!...
Until later...
They both sound mighty good!...Hope to get to try'em both soon!...
The 'Pickled Beans', the 'Pickled Beans w/ Corn, and the 'Pickled Corn'
that I was remembering earlier in the thread was made by my Great-Aunt,
and were all fermented/cured products, much the same as sauerkraut...
Trust me on this...they are ALL an acquired taste!!...Rather whangy!!...
but still some mighty good eating!...
Thought I'd see if I could reproduce her results...It'll take a little tweaking
to get it right though!...
Trying to figure out if the salt to veggie ratio would be the same as for
cabbage when making sauerkraut...
She had several stoneware butter churns and crocks that she used to
'work off' these products!...
Sure wish I knew her method/formula for doing these...but alas...she
passed away a number of years ago without leaving any records of how
she did it!...
Was wondering about the cured type (sour) pickled green tomatoes too...
Maybe I'll get it figured out!...
Thanks again for the recipes!...I hope to try them soon!...
Until later...
GEEZ!...Now I AM starvin'!!...Those look so good that I just wanna reach
out and make a grab for some!!...
Is that a mandolin, a mountain dulcimer, and a violin (fiddle) I see in the
background there??...
Guess I need to go break out the ol' 5 string here and get my fingers all
limbered up!...
Until later...
out and make a grab for some!!...
Is that a mandolin, a mountain dulcimer, and a violin (fiddle) I see in the
background there??...
Guess I need to go break out the ol' 5 string here and get my fingers all
limbered up!...
Until later...
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