PICKLED ASSORTMENT
SAUERKRAUT
Ingredients: ∙ 1½ tomatoes ∙ 1 kilogram cucumbers ∙ 2 bitter peppers ∙ 3–4 cloves garlic ∙ 1–2 pieces horseradish ∙ 5 blackcurrant leaves ∙ 5 dill sprigs ∙ 5–6 peppercorns ∙ 3 pieces bay leaf ∙ 3 tablespoons vinegar ∙ 3 tablespoons salt ∙ 3 tablespoons sugar
Ingredients: ∙ 2 kilograms white cabbage ∙ 1–2 carrots ∙ 2 heaping tablespoons salt ∙ 1 litre warm water
Instructions: 1. Wash all vegetables and jars thoroughly.
4. Cover with a piece of cheesecloth and leave for 2–3 days at room temperature.
2. Cut the peppers into 4 parts.
5. Check the cabbage 2–3 times a day. Pierce the cabbage with a fork or the handle of a wooden spoon to the bottom, releasing any gases that have built up as it ferments.
3. Lay garlic, horseradish, blackcurrant leaves, dill sprigs, peppercorns and pieces of bay leaf on the bottom of a prepared jar. Add the vegetables. 4. Boil a kettle of water. Pour boiling water over the vegetables, cover with the lid and leave for 20 minutes. 5. Drain the water, boil, pour again and cover with the lid for 20 minutes. 6. Drain the water for the last time and make the marinade with this water: add salt, sugar, and vinegar and let boil. Fill the jars with the marinade. Immediately close tightly, turn upside down and cover with a warm blanket until it cools completely. Turn back upright and store in a pantry.
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Instructions: 1. Shred cabbage thinly and grate the carrots. Mix in a large bowl. 2. Lay cabbage with carrots in a sterilized 3-litre jar and tamp well. 3. Add 2 tablespoons of salt to 1 litre of warm water, mix and pour into the cabbage.
6. After fermentation on the third day, cover the jar with a plastic lid and put in the refrigerator. Serve with oil and onions or cranberries to taste.
