Dean Torges
R.I.P. 11/4/2016
Chopped cabbage
Hot peppers of your choice
1 tablespoon NON-IODIZED salt per quart
Shred cabbage as for slaw. Mix cabbage and chopped peppers together in large canning pot or any very large container. Pack into sterilized quart jars. Add 1 tablespoon kosher salt on top of each jar. Slowly pour boiling water into each pack. Use a wood spatula handle in side of jar so you can pour the water in without running it over and to rid brine of air bubbles. Fill to about 1 inch from top. Wipe top of jar with towel and seal and turn upside down for 5 minutes. The lids will seal tight. If it doesn't, no worries. It works and stores anyway. Requires shelving about a month for full flavor.
Difficult to prescribe hot pepper amounts. When we make we use 8 to 10 heads of cabbage and about a pound and half of mixed hot peppers, whatever is in the garden. This makes about 16 quarts. Some batches are considerably hotter than others. Again, no worries. When that happens, stuff some peeled carrots, cauliflour and other tidbits into the jar after you eat some, and they will come out great, smoothing the mix.
Great on sammitches and even on the plate sometimes with a solid meat meal. YOu will get addicted to this and it will often substitute for slaw. Meant to post this when cabbages were cheap about a mont ago. Try it with a head or two, trial basis. You will like.
Vote Jim Minion for KCBS Board of Directors, and to state legislature, too.
PS, failed to credit Betty Gable, the wife of an old h.s. chum for this recipe. She gave us a qt. and started the addiction. Her recipe above.
Hot peppers of your choice
1 tablespoon NON-IODIZED salt per quart
Shred cabbage as for slaw. Mix cabbage and chopped peppers together in large canning pot or any very large container. Pack into sterilized quart jars. Add 1 tablespoon kosher salt on top of each jar. Slowly pour boiling water into each pack. Use a wood spatula handle in side of jar so you can pour the water in without running it over and to rid brine of air bubbles. Fill to about 1 inch from top. Wipe top of jar with towel and seal and turn upside down for 5 minutes. The lids will seal tight. If it doesn't, no worries. It works and stores anyway. Requires shelving about a month for full flavor.
Difficult to prescribe hot pepper amounts. When we make we use 8 to 10 heads of cabbage and about a pound and half of mixed hot peppers, whatever is in the garden. This makes about 16 quarts. Some batches are considerably hotter than others. Again, no worries. When that happens, stuff some peeled carrots, cauliflour and other tidbits into the jar after you eat some, and they will come out great, smoothing the mix.
Great on sammitches and even on the plate sometimes with a solid meat meal. YOu will get addicted to this and it will often substitute for slaw. Meant to post this when cabbages were cheap about a mont ago. Try it with a head or two, trial basis. You will like.
Vote Jim Minion for KCBS Board of Directors, and to state legislature, too.
PS, failed to credit Betty Gable, the wife of an old h.s. chum for this recipe. She gave us a qt. and started the addiction. Her recipe above.