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8 cups sliced vegetables. 1 cup sliced onion. 5 cloves garlic, sliced. ½ cup sugar. 4 tablespoons salt (sea salt preferred) 2 cups white vinegar. 2 cups water. Optional: dried herbs, dried chilis ...
Apple Butter. This recipe is the best-ever winter weekend project: Head over to your local farmers’ market and pick up a few pounds of apples and apple cider for the most flavorful apple butter ...
SAUERKRAUT BALLS RECIPE. 1 1/4 lbs. ground ham. 6 eggs. 2 1/4 tsp. granulated garlic or 1 tsp. garlic powder. 1 tsp. black pepper. ... The 20 best potluck sides, according to our readers.
In France, sauerkraut is the main ingredient of the Alsatian meal choucroute garnie (French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes. In Chile it is called chucrut and is a common topping for sandwiches and hotdogs ...
A jar of pickled cucumbers (front) and a jar of pickled onions (back) Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name ...
A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts. [7] At harvest time, families ate mostly home-produced foods. [9] More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s.