Beans and Cabbage = Pickles and Sauerkraut

My favorite recipes for pickling beans and for preserving cabbage:

Pickled Dilled Beans (from Joy of Cooking)  Makes approx. 4 pint jars

Pack lengthwise in hot sterile jars, leaving 1/4" headroom:

2# stemmed tender green beans

1/4 t. cayenne pepper

1 clove garlic

1 head dill or 1 1/2 T dill seed (dill can be found growing in various random places in the garden)

Bring to a boil:

2 1/2 C water

2 1/2 C vinegar

1/4 C salt (non iodized)

Pour the mixture over the beans, leaving 1/4" headroom.  Seal the jars and process 15 minutes in a boiling water bath [see pg. 804] for pints.

Sauerkraut 1-4 weeks or more

Equipment:  1 gallon crock or jar, plus weighted plate or other airlock.  Non metallic bowl to mix kraut.

5# cabbage

3 T non iodized salt

Slice or shred cabbage; combine with salt.  Crush and mash it as you pack it tightly into jar.  Work it to force out air pockets and bring brine to the top.  (Brine will be formed as salt brings moisture out of the cabbage.)  Use your hands to firmly massage the cabbage, or a wooden implement to crush it.

Cover with a plate weighted down, or a zip lock bag filled with salt water.  Don't cap it tightly, you want air to escape as the fermentation happens, but not to leave it open to the air.  

Leave it at room temperature to ferment.  Check every day or 2, skimming off mold if it appears.  It should taste tangy in a few days, and stronger with more time.  Store in a cooler place to slow down…may improve for months.  Eventually it will become soft, with less pleasant flavor.

Possible additions:  red cabbage, grated carrots, onions, garlic, seaweed, greens, brussels sprouts, caraway seeds, dill seeds, celery seeds, juniper berries…

Happy preserving,

Carol