INGREDIENTS: 9 cups water 7 cups Distilled white vinegar 1/2 cup Pickling salt, Kosher salt or other non-iodized salt 1/2 to 1 1/2 tablespoons sugar depending on sweetness desired 2-3 whole cloves of garlic 2-3 hot dried chiles Whole cloves, dill, tarragon, and or basil [optional] Cabbage [cored and quartered] Carrots [cut in 3 inch rounds or quartered and cut into 2-3 inch lengths] Cauliflower [cut into flowerettes] Celery stalks [cut into 2-3 inch pieces] Small white onions [skinned and left whole] PREPARATION: Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled. NOTE** Fermented cabbage called for in some recipes in this book, e.g Bitliszee Tutoo, is prepared the same as above.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection