Cooking with a Southerner

Canning

~~~Spicy Pickled Sausages~~~

You will Need:

-1 quart Mason Jar

For the Brine:

-1/2c water

-2c white vinegar

-1/2 tbsp powdered red pepper

-1 tsp garlic minced

-1 tbsp dried onion

- 1 tsp paprika

1/2 tsp white pepper

1 tbsp salt

1 large pinch of allspice

Sausages:

28oz pkg. of lil smokies

Make It:

1. Add all ingredients to a medium size pot with exception of sausages, and boil on medium heat for about 5 minuets.

2. Place sausages in a clean and sterile 1 quart mason jar, and pour hot brine over the sausages. fill jar to cover sausages.

3. Seal jar with lid and ring. let cool on counter or table. Place in fridge for 7 days.

4. Enjoy

~~~Homemade Pickles~~~:

Be sure to double, triple, or quadruple the recipe based on how many pickles you would like to make.

- 2 heads of dill, per quart

- 1-4 cloves of garlic, per quart

- 10- 12 pickling cucumbers

Brine:

-1 1/2 c water

- 1/2c white vinegar

-1 1/2 tbsp pickling salt

Make It:

1. Cut cucumbers into spears or slices.

2. Place heads of bill and garlic in hot sterilized quart jar.

3. Combine water, vinegar and salt in a pot.

4. Bring to a boil.

5. Pour over cucumbers to within 1/4 inch of top with boiling vinegar.

Tomatoe Juice

Cut Tomatoes and bring them into a boil. Cook down.
Put through blender
Strain seeds very well. Add 2-3 tbs salt. Or until taste.
Boil together, add to jars, flip upside down and cover with towel until sealed.

Sauerkraut

-1 tbsp of salt
-1 tbsp or a little more of dill
-Cabbage.
Jars or fermentation kit

Shred cabbage. Save one decent sized leaf to put over it at the end! Or slice it into thin strips. Put into bowl, add spices and start crushing it with your hands until the juice from it covers the cabbage well. Put leaf of cabbage over kraut. Add a weight, tighten lid. Check every few days until it tastes proper.

Best to use a fermentation kit.