THE COMPLETE BOOK OF SECOND EDITION INCLUDES BRANDNEW FERMENTATION SECTION 250 Recipes for Pickling, Fermentation and More Jennifer MacKenzie CLASSIC • MULTI-DAY Classic Sauerkraut Making your own sauerkraut does take time, but, amazingly, with just two ingredients, some water and natural fermentation, you can create a unique fl avor that can’t be beat. Makes fi ve to six 6 tbsp pickling or canning salt, divided 90 mL 2. Place jars in canner and return to a boil. Process for Tip pint (500 mL) jars 8 cups water 2 L 20 minutes. Turn off heat, remove canner lid and let jars Successful 5 lbs green cabbage (about 1 large) 2.5 kg stand in water for 5 minutes. Transfer jars to a towel-lined fermentation ••• surface and let stand for 24 hours. Check lids and refrigerate requires the correct Day 1 any jars that are not sealed. air temperature. If Tips 1. In a pot, combine 3 tbsp (45 mL) of the salt and the water. the air is too cool, If you want to make Bring to a boil over medium-high heat, stirring often until salt Hot Pack fermentation will be a larger batch of is dissolved. Boil for 1 minute. Let cool to room temperature. 1. In a large pot, heat sauerkraut and brine over medium-high very slow or may not sauerkraut, feel free 2. Meanwhile, cut cabbage lengthwise into 6 or 8 wedges. Cut heat, stirring often, just until brine starts to simmer. Do not occur at all, which can to multiply the recipe allow mold to form. If out core. Cut each wedge crosswise into very thin slices. You boil. Remove from heat. in batches of 5 lbs 2. Pack hot sauerkraut and brine into hot jars, packing the air is too warm, (2.5 kg), up to 5 times. should have about 28 cups (7 L). the sauerkraut can 3. In a large crock, glass bowl or other non-reactive container, sauerkraut lightly but ensuring that there is enough brine to Just make sure you 1⁄ become over-fermented combine cabbage and the remaining salt; let stand for about keep it moist, leaving 2 inch (1 cm) headspace. Add heated have a container large extra brine (see tip, page 60) if necessary to fi ll jars. Remove and have a soft, enough to allow for 15 minutes or until wilted. unpleasant texture air bubbles and adjust headspace as necessary by adding hot plenty of liquid and 4. Pour brine over wilted cabbage, pressing to immerse cabbage. and fl avor. Place a bubbling action above The liquid should cover the cabbage by at least 1 inch brine. Wipe rim and place hot lid disc on jar. Screw band thermometer next to the cabbage during (2.5 cm). Add extra brine (see tip, page 60), if necessary. down until fi ngertip-tight. the crock and check fermentation. The raw- Place a plate on top to weigh down cabbage. Fill a couple 3. Place jars in canner and return to a boil. Process for it often, relocating pack method is best for of glass jars with water (see tip, at left) and place on plate 10 minutes. Turn off heat, remove canner lid and let jars the sauerkraut if larger batches; fi ll jars to keep it weighted. Cover with a lint-free towel or several stand in water for 5 minutes. Transfer jars to a towel-lined necessary. in batches that will fi t surface and let stand for 24 hours. Check lids and refrigerate layers of cheesecloth. Let stand at room temperature (70°F to Variation into the canner. any jars that are not sealed. 75°F/21°C to 23°C) for 3 to 6 weeks. Hot Pepper To weigh down the During Fermentation Sauerkraut: On the plate, you can use 1. Check every few days to make sure cabbage is fermenting. fi nal day, trim stems sterilized glass jars You should see bubbles form, and the aroma will change. from 6 long hot red with tight-fi tting lids Skim off any scum that forms and add extra brine (see tip, chile peppers and cut full of water or a large, in half lengthwise. page 60) if necessary to make sure cabbage is covered. If heavy-duty sealable Remove core and plastic bag fi lled with there are any signs of mold or a foul aroma, discard cabbage seeds. Cut peppers cooled extra brine and liquid. Let ferment until bubbles stop and sauerkraut is crosswise into thin (don’t use water, just in well fl avored. slices. Stir into case it leaks, because Final Day sauerkraut until evenly water would dilute 1. Prepare canner, jars and lids (see pages 7 to 8). distributed. Proceed the brine and ruin the with fi lling and fermentation). Raw Pack processing jars. Let 1. Pack sauerkraut and brine into hot jars, packing sauerkraut sauerkraut stand for Use a cotton apron lightly but ensuring that there is enough brine to keep it moist, instead of a towel to 1 week before serving leaving 1⁄ inch (1 cm) headspace. Add extra brine (see tip, cover the crock — use 2 to allow hot pepper the ties on the apron to page 60) if necessary to fi ll jars. Remove air bubbles and fl avor to blend. wrap around the crock adjust headspace as necessary by adding brine. Wipe rim and and secure the apron. place hot lid disc on jar. Screw band down until fi ngertip-tight. 58 Vegetable Pickles Vegetable Pickles 59 Introduction Classic Sauerkraut Hot and Spicy Zucchini Pickles Sauce-Making Tips Eggplant and Tomato Caponata Classic Peach Chutney Dill Cucumber Relish Kimchi-Style Pickled Cabbage How Does Home Canning Purple Sauerkraut Mixed Vegetable Mustard The Family Chili Sauce Fiery Pepperoncini Antipasto Peach and Sweet Pepper Hot Dog Relish Pickled Daikon, Carrot and Work? Pickles Chutney Sweet and Sour Pickled Jen’s Pepped-Up Chili Sauce Tomato and Olive Antipasto Mustard and Relish Combo Cucumber with Ginger Preserving Techniques: Cabbage Curry Zucchini Pickles Curried Peach Chutney Sweet and Hot Pepper Relish Spiced Pickled Eggplant Step-by-Step Home Canning Peach and Roasted Sweet Pickled Red Cabbage and Sweet and Tangy Zucchini Pepper Chili Sauce Major Grey Pear Chutney CHUTNEYS Smoky Three-Pepper Pickled Ginger Equipment Apple Pickles Tender Fruit Chili Sauce Five-Spice Pear Chutney Cucumber Relish Chutney Basics Pickled Lemongrass Ingredients and Preparation Dill Pickled Carrot Sticks Smoky Pepper Chili Sauce Chutney Pointers Pear Mint Chutney Hot and Sweet Pepper About These Recipes Spicy Carrot Pickles FRUIT PICKLES Balsamic Relish Pickled Horseradish Gilly Macrae’s Chili Sauce Apple Plum Chutney Pear and Sweet Onion Chutney Gift-Giving Ideas Classic Pickled Cauliflower Fruit Pickle Basics Carrot and Fennel Relish Tangy French Cornichons Classic Mild Tomato Salsa Apple Raisin Chutney Pear Fig Chutney Curry Pickled Cauliflower Fruit Pickle Pointers Carrot and Onion Relish Pickled Nasturtium Capers Fiery Pepper Salsa Apple, Onion and Sage Pineapple Coconut Chutney VEGETABLE Pickled Baby Corn Gingery Cantaloupe Pickles Carrot and Red Pepper Relish Pickled Milkweed Pods Roasted Poblano Tomato Salsa Chutney Pineapple Ginger Chutney PICKLES Herb-Pickled Eggplant Pickled Sweet Cherries Clementine and Sweet Onion Apple Pear Chutney New Orleans Pickled Mirlitons Chipotle Tomato Salsa Pineapple Mint Chutney Relish Vegetable Pickle Basics Sliced Fennel Pickles Lightly Spiced Pickled Sour Apple Walnut Chutney Hawaiian Pickled Onions Cherries Mild Tomato and Sweet Pepper Plum, Pear and Ginger Chutney Cranberry Orange Relish Vegetable Pickle Pointers Pickled Fiddleheads Salsa Apricot Ginger Chutney Mexican Pickled Jalapeño Marsala and White Balsamic Plum Orange Chutney Savory Grape and Cranberry Classic Quick Dill Pickles Curry Pickled Fiddleheads Pickled Figs Hot, Hot, Hot Tomato Salsa Relish Peppers Apricot, Date and Raisin Mom’s Rhubarb Chutney Extra-Garlic Garlic Dills Chutney Classic Pickled Garlic Classic Spiced Pickled Grilled Corn and Tomato Salsa Fiery Cranberry Jalapeño Relish Brandied Scotch Bonnet Savory Rhubarb Strawberry Baby Dills Crabapples Peppers Hot and Spicy Pickled Garlic New Mexico Pepper and Beet and Orange Chutney Chutney Fennel, Sweet Pepper and Herb Sweet and Tangy Pickled Dilly Pickled Cucumber Chips Warmly Spiced Pickled Garlic Tomato Salsa Black Currant and Apple Relish Hot Lemon Pickle Grapes Indian Spiced Tomato Chutney Chutney Barrel-Fermented Dills Pickled Garlic Scapes Black Bean Tomato Salsa Red Radish Relish Tangy Green Mango Pickle Spiced Pickled Grapes Sweet and Spicy Tomato Blueberry Peach Chutney Kosher-Style Dill Pickles Herb and Garlic Pickled Pineapple Lime Tomato Salsa Chutney Mexican Green Tomato Relish Japanese-Style Pickled Plums Old-Fashioned Sweet Pickled Mushrooms Blueberry, Tart Apple and Fiery Dill Slices Peaches Chile Orange Tomato Salsa Tomato Papaya Chutney Green Tomato Chow Chow Onion Indian Spiced Pickled Peaches Dill Pickled Mushrooms Fall Fruit Salsa Piccalilli Relish Easy Sweet Pickles Spiced Pickled Peaches Chutney Ploughman’s Vegetable Thai Sweet Chile Sauce Chutney Aunt Thelma’s Bread-and- Fennel-Scented Pickled Exotic Mango Cilantro Salsa Sour Cherry Chutney Tomato Apple Relish Sweet and Tangy Pickled Pears Latin American Zesty Salsa Butter Pickles Mushrooms Sweet and Sour Green Tomato Pinot-Poached Pears with Peach, Jalapeño and Mint Salsa Sweet Cherry and Onion Three-Onion Relish Pickled Okra and Hot Peppers Chutney South American Red Onion Bread-and-Butter Pickles with Rosemary and Vanilla Chutney Peppery Strawberry Salsa Caramelized Onion Relish Salsa Onion and Red Pepper Dill Pickled Okra Autumn Harvest Chutney Five-Spice Pickled Pears Red Currant, Apple and Sage Grilled Tomatillo and Jalapeño Spicy Pear Cucumber Relish Sweet and Tangy Gherkin Slices Chutney Out-of-the-Freezer Chutney Coconut and Cilantro Chutney Martini Olives Pickled Pineapple Spears Salsa Zucchini Red Pepper Relish Classic Icicle Pickles Lemon, Lime and Grapefruit Date and Tamarind Chutney Spiced Pearl Onions Hot and Sweet