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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This has got to be one of the best saurkraut recipes my Mother has ever made. Ingredients:
4 cups boiling water |
1 1/2 tablespoons salt |
1 1/2-2 tablespoons vinegar |
pepper |
cabbage, chopped |
pot barley |
onion, cut-up |
red pepper, chunks |
Directions:
1. Combine first 4 ingredients.
2. Boil 15 minute.
3. Place cabbage,onion, and pot barley in canning jars; place a red pepper chunk on top.
4. Pour hot liquid over top to within 1/2 from top of jar.
5. Seal.
6. Cool, then store for 8 weeks.
7. When ready to use simmer for 45 min to cook.
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