[PLUG-TALK] Freezing sauerkraut

John Jason Jordan johnxj at gmx.com
Mon Aug 7 19:15:07 UTC 2017


On Mon, 7 Aug 2017 05:49:04 -0700 (PDT)
Rich Shepard <rshepard at appl-ecosys.com> dijo:

>I've been using the WinCo pickling spice mixture for pickles and corned
>beef rather than colleting the separate components and making my own.
>I've liked the results.

De gustibus non disputandum est.

>   Ingredients:
>
> 	1 quart jar or bowl
> 	1/4 cup kosher or pickling salt
> 	1 tablespoon pickling spices
> 	2 or 3 garlic cloves, sliced
> 	pickling cucumbers to fill jar
> 	3 cups water approximately

> Cover loosely with a paper towel, do not seal. Let sit out on the
> counter for 3 to 4 days. You want to see the little bubbles form,
> this means your half sour pickles are fermenting and the recipe is
> going well.

This is very interesting. Except for the spices it is essentially the
same as making sauerkraut. When I made my pickled green tomatoes I used
50-50 white vinegar and water (as instructed on the net), and to each
quart jar I added 1/4 sliced white onion and half a jalapeño, plus the
Winco spice. I attributed the flavor that I didn't care for to the Winco
spice, but perhaps the vinegar had a hand in it. This year I'm
definitely going to go the 'half-sour' route with my green tomatoes. 

>   Here's a cuke pickling spice recipe:
>   2 tablespoons whole mustard seeds (color not specified)
>   1 tablespoon whole allspice berries
>   2 teaspoons whole coriander seeds
>   1 teaspoon red pepper flakes, or more to taste
>   1 teaspoon ground ginger
>   2 bay leaves, crumbled
>   2 cinnamon sticks, broken in half
>   6 whole cloves

There is ample time between now and green tomato time to experiment
with spices. Thanks for the recipe; I'll use it as starting point.



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