member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda-Lee Olson      

Recipe Categories:

    Raw Fermented Sweet Pickle Relish


    Source of Recipe


    Marcie Dingerson

    Recipe Introduction


    Origins Unknown

    List of Ingredients




    approx 1 pint•1 cuke
    •1/2 small red bell pepper
    •1/2 tsp salt

    Recipe



    1.Shred the veges with a grater, food processor OR dice them finely. Put them in a jar with 1/2 tsp salt. Cap loosely and store in a cool dry place for three days or more, the warmer the storage place, the shorter the fermenting time.

    2.The texture should be crisp, not mushy. The taste is salty, slightly sweet and tangy.

    3.Refrigerate covered for pretty much ever. The longer it sits the better it tastes.

    4.And now, shameless self-promotion of my blog: http://bigrawblog.blogspot.com/2009/03/condiment-chronicles-cucumber-bel...

    5.Safety information from http://en.wikipedia.org/wiki/Sauerkraut:

    6."Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â