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LOCATION: Recipes >> Preserving >> Pickled Vegetables 04

Print this Recipe    Pickled Vegetables 04

Dill, Crock (without salt)

4 handfuls fresh dill
1 gallon glass jar or crock 3cloves garlic, peeled
3 hot chili peppers, washed, slit, and seeds removed
4 tablespoons rice bran (nuka)
1 pound Jerusalem artichokes, peeled and quartered
9 grape leaves
6 spears horseradish root, 3x1/2 inche rounds
6 scallions, cut in half, use tops also
1 1/2 head cauliflower, broken into florets
1/2 pound green beans, whole
3 medium-size carrots, cut in diagonal slices
3 stalks celery, cut in diagonal slices
10 small pickling onions
1 gallon cider vinegar

Place 1 handful of dill on the bottom of a 1-gallon glass jar or
crock, add garlic, peppers, and 1 tablespoon rice bran. Top with
Jerusalem artichokes, 3 grape leaves, and 2 of horseradish root
spears. Next, add the scallions, a handful of dill, and 1 tablespoon
rice bran. On top of this place a layer of cauliflower, then a
layer of beans. Now another layer of 3 grape leaves, 2 horseradish
root spears, and 1 tablespoon rice bran. The carrots are the next
layer. Then a layer of dill, 3 grape leaves, and 2 horseradish
root spears. Add the celery in a layer, and top with the small
onions. Complete with a handful of dill and the remaining tablespoon
rice bran. Cover with vinegar.

Place a plastic bag filled with water on top of jar or crock to
keep ingredients immersed for 9 days. Drain and refrigerate. It
will keep for 2 to 3 months.

Yield: 1 gallon

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