pickled cabbage.

I love cabbage. During the summer I make slaws, and as the days get cooler we make sauerkraut and other pickled goodies. This is a very crunchy vinegar pickled cabbage - not sauerkraut (here is my purple kraut recipe ... yum). This is really great with anything salty and savory, or on a burger instead of lettuce and pickle. So crunchy! And the color is totally over the top.

::ingredients::

1 lb. chopped red cabbage

2 Tbsp sea salt

4 cups good white wine vinegar

1 Tbsp brown sugar

1 Tbsp pickling spice



::directions::

Peel the cabbage in a large bowl and sprinkle each layer with salt.


Leave for 24 hours. Pour off liquid and stir a few times throughout. After 24 hours, drain off any liquid and rinse off any surplus salt. Drain the cabbage well.


Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours.


Strain the vinegar if you want, I like leaving in the spices.

Pack the cabbage loosely into jars and cover with the spiced vinegar.


Cover label and store in a cool place. Can begin to eat after 1 week.

Will begin to loose its crispness within 2 to 3 months. I keep it in the fridge and have a pint in the freezer!

CSA Box - August 20

I've been seriously behind on posting my CSA boxes this month...as well as recipes. I have been working hard in the kitchen - preserving, freezing, canning, drying. Whew! It is a lot of work to try to preserve enough food to last through the winter, but I know it will be well worth it in the end. I do appreciate that there is this much work with modern conveniences - I can only imagine a century ago how gardening, food prep and preserving consumed so much of the year!

The week of August 20 we have a lot of goodies in our CSA box: cucumbers, several types of tomatoes and peppers, summer squash, onion, basil, sweet corn, beets, lettuce, and kohlrabi.


I also picked up some extras - cherry tomatotes, onions, beets, and dill. There has been a lot of pickling going on, so I have been going through a lot of dill and onion!