Canning and Preserving, by Mountain Breeze













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Sauerkraut - Easy
From: Beverly Turner
Per Pint Jar:
  • Shredded Cabbage
  • 1 tsp. pickling salt
  • 1 tsp. sugar
  • 1 tsp. white vinegar
Pack cabbage in jar, add salt, sugar and vinegar. Add distilled water and remove bubbles. Cap jars. Will be ready in about 3-4 weeks.

Comments: "This recipe was given to me by my Aunt, Evelyn Sharp. It is super easy and the sauerkraut is delicious. My Aunt is gone now, but I remember her often, especially when I can one of her favorite recipes."



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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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