Ingredients with Measurements:
- 1 head of sauerkraut (about 2 lbs)
- 2 cups water
- 2 cups white vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 bay leaves
- 4 cloves garlic, peeled and smashed
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Special equipment needed:
- Large pot
- Sterilized jars with lids
- Canning tongs
Step-by-step instructions:
a. Rinse the sauerkraut under cold water and drain well.
b. In a large pot, combine the water, vinegar, sugar, salt, mustard seeds, coriander seeds, black peppercorns, and bay leaves. Bring to a boil, stirring occasionally until the sugar and salt are dissolved.
c. Add the garlic, onion, and bell peppers to the pot and simmer for 5 minutes.
d. Add the sauerkraut to the pot and stir well to coat with the brine.
e. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
f. Remove the pot from the heat and let cool for 10 minutes.
g. Using canning tongs, pack the sauerkraut mixture into sterilized jars, leaving 1/2 inch of headspace.
h. Pour the brine over the sauerkraut in the jars, making sure to cover the vegetables completely.
i. Seal the jars with lids and process in a boiling water bath for 15 minutes.
j. Remove the jars from the water bath and let cool on a towel-lined surface.
k. Store the jars in a cool, dark place for at least 2 weeks before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Processing time: 15 minutes
5. Temperature:
Boiling water bath: 212°F (100°C)
Serving size:
This recipe makes about 4-5 pints of pickled sauerkraut.
Nutritional information:
Calories: 83
Fat: 0.3g
Carbohydrates: 20.9g
Protein: 2.5g
Sodium: 390mg
Fiber: 4.2g
Sugar: 15.9g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
- Mustard seeds, coriander seeds, and black peppercorns can be substituted with pickling spice.
- Red and green bell peppers can be substituted with other vegetables like carrots, celery, or jalapenos.
Variations:
- Add 1 tsp of red pepper flakes for a spicy kick.
- Use red wine vinegar instead of white vinegar for a deeper flavor.
- Add 1 tsp of turmeric for a vibrant yellow color.
Tips and tricks:
- Use a mandoline or food processor to thinly slice the vegetables for even pickling.
- Sterilize the jars and lids by boiling them in water for 10 minutes before use.
- Make sure to leave 1/2 inch of headspace in the jars to allow for expansion during processing.
- Label the jars with the date and contents for easy identification.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
The pickled sauerkraut can be served cold or heated in a saucepan over low heat.
Presentation ideas:
Serve the pickled sauerkraut as a side dish with grilled meats or sandwiches.
Garnishes:
Garnish with fresh herbs like parsley or dill.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with mashed potatoes, roasted vegetables, or coleslaw.
Troubleshooting advice:
- If the pickling liquid is too sour, add more sugar to balance the flavors.
- If the sauerkraut is too salty, rinse it under cold water before pickling.
Food safety advice:
- Always use sterilized jars and lids to prevent contamination.
- Process the jars in a boiling water bath to ensure safe preservation.
- Discard any jars that show signs of spoilage like mold or off odors.
Food history:
Pickled sauerkraut is a traditional Romanian dish that has been enjoyed for centuries. It is often served as a side dish with grilled meats or sausages.
Flavor profiles:
The pickled sauerkraut has a tangy and sweet flavor with a hint of spice from the mustard seeds and black peppercorns.
Serving suggestions:
Serve the pickled sauerkraut as a condiment for sandwiches or hot dogs.
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Region: Romanian