Sweet-and-sour pickled cauliflower with red bell pepper
Crunchy cauliflower, onion and red bell pepper in a sweet-and-sour spiced pickle, hot-packed and canned in a boiling-water bath.
Pantry kitchen
Simple recipes for canning, preserving and preparing supplies for power outages.
Crunchy cauliflower, onion and red bell pepper in a sweet-and-sour spiced pickle, hot-packed and canned in a boiling-water bath.
Flavorful whole mushrooms in an oil-and-vinegar marinade, safely boiling-water canned using the tested NCHFP formula.
Crisp dill pickles based on the tested NCHFP recipe: cucumbers are brined for 12 hours, then hot-packed with precisely acidified vinegar brine and processed in a boiling-water canner. Makes about 7 to 9 pint jars.
A simple basic recipe for fermented cabbage. Good as a side dish, an emergency pantry supply and a base for quick meals.
Crisp cucumbers in brine with dill and garlic. A classic ferment without vinegar.
Mild, slightly spicy carrot sticks in brine. Good as a side dish, snack, or addition to simple stored-food meals.
A bold red cabbage ferment with a light apple note. Works well as a side dish for simple pantry meals.
Red onions in a vinegar brine. Quick to make and great as a side dish with rice, beans, bread, meat, or vegetables.
A simple vegetable mix in vinegar brine. Good as a side dish, for cold platters, or quick pantry meals.