How to make canned salad

[Murrmurr]

So today, Michelle showed me how to make “canned salad”

Shred a head of cabbage into a large bowl and work in 2 tablespoons of salt. Let sit for a half-hour or so. Meanwhile, prepare 3 or 4 thickly sliced cucumbers, several green tomatoes cut into smallish wedges, a few chopped chili peppers (hot or mild, as you like), several cloves of coarsely chopped garlic, and 2 or 3 grated carrots. Dump all that in with the cabbage, add a couple teaspoons or so of course black pepper or peppercorns and mix that all together. Michelle just tossed it by hand for a minute or so.

Next, put a sprig of fresh dill seed and one large bayleaf in each of 4 canning jars. I think they were 24 oz size. Fill each jar with the veg mixture until they are about ½ inch from the rim (tamp the veggies down, or cut up more veg and stuff it in, as needed). Spoon equal amounts of the liquid left in the mixing bowl into each jar until the liquid is all used up. Michelle poured a ladle-full into this jar and then the next, etc, then divvied up the end of it with a small spoon.

Add about a half tablespoon of salt and pour a ¼ cup of vinegar into each jar, then add cold water until the jars are filled to the rim and screw on (or snap on) the lids. Gently shake/tumble each jar or let them sit upside down for a little while.

Just store them in your cabinet and they’re good for a full year.

Sounds a bit like kimchi, doesn’t it?

 

[Pinky]

So today, Michelle showed me how to make “canned salad”

Shred a head of cabbage into a large bowl and work in 2 tablespoons of salt. Let sit for a half-hour or so. Meanwhile, prepare 3 or 4 thickly sliced cucumbers, several green tomatoes cut into smallish wedges, a few chopped chili peppers (hot or mild, as you like), several cloves of coarsely chopped garlic, and 2 or 3 grated carrots. Dump all that in with the cabbage, add a couple teaspoons or so of course black pepper or peppercorns and mix that all together. Michelle just tossed it by hand for a minute or so.

Next, put a sprig of fresh dill seed and one large bayleaf in each of 4 canning jars. I think they were 24 oz size. Fill each jar with the veg mixture until they are about ½ inch from the rim (tamp the veggies down, or cut up more veg and stuff it in, as needed). Spoon equal amounts of the liquid left in the mixing bowl into each jar until the liquid is all used up. Michelle poured a ladle-full into this jar and then the next, etc, then divvied up the end of it with a small spoon.

Add about a half tablespoon of salt and pour a ¼ cup of vinegar into each jar, then add cold water until the jars are filled to the rim and screw on (or snap on) the lids. Gently shake/tumble each jar or let them sit upside down for a little while.

Just store them in your cabinet and they’re good for a full year.

Sounds a bit like kimchi, doesn’t it?

My mother made a Japanese version of this .. plainer, without tomatoes or garlic. It was salted, I remember. Sort of like coleslaw, which could last a long time.

 

[Murrmurr]

My mother made a Japanese version of this .. plainer, without tomatoes or garlic. It was salted, I remember. Sort of like coleslaw, which could last a long time.

I'm telling you true, I love coleslaw. My mom sometimes put chopped sweet apples in it, mainly so the younger kids would eat it. Livened it up nicely, though.