Categories: chutney, relish, salsa
Ingredients
- 5 lbs. cabbage, finely shredded
- 3 1/2 Tbsp. pickling salt
- Kentucky Piccalilli
- 8 lbs. cabbage, finely shredded
- 4 large green peppers, chopped
- 1 small hot red or yellow pepper, minced
- 1 /4 cup plus 3 Tbsp. pickling salt
Directions
- Combine cabbage and salt in a large mixing bowl; stir well.
- Pack cabbage solidly into pint jars, leaving 1/2- inch headspace. Fill jars with cold water, leaving 1/2- inch headspace. Cover at once with metal lids, and screw bands tight.
- Allow to ferment at room temperature for 3 to 4 days. (a small amount of liquid will escape from the jars.) Wash outside of jars, and screw bands tight. Process in boiling water bath for 15 minutes.
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makes 5 pints.
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To serve, rinse sauerkraut thoroughly; squeeze out liquid. For each pint, heat 2 Tbsp. bacon drippings in a large skillet, and add sauerkraut. Fry about 10 minutes over low heat, stirring occasionally.
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To make this into Kentucky Piccalilli, Combine those ingredients in a large mixing bowl, stir well.
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Then follow directions as for Kraut and canning in pint jars. To serve, repeat same directions as for Kraut.