3 New Veggie and Fruit Recipe Ideas

Spiced Red Cabbagespiced-red-cabbage

  • 6 large red cabbages salt
  • 2 quarts vinegar
  • 1 cup brown sugar
  • 1/2 cup white mustard seed
  • 1 ounce each whole cloves, mace, allspice, peppercorns, celery seed
  • 1 stick cinnamon

You’re sure to love this red cabbage, courtesy of AlivebyNature.org! Trim off outer leaves, core and shred cab­bage. Place in a bowl, generously salting each layer. Cover and stand in a cool place for 24 hours. Drain thoroughly and place cabbage in sun 2 to 3 hours, or drain in a bag 6 hours. Cabbage should be dry. Pack into hot, sterilized jars. Boil remaining in­gredients (spices tied in cheesecloth bag) in large kettle for 5 minutes.

When cool, re­move spice bag and pour liquid over cab­bage. If more liquid is needed, add vinegar after dividing boiled liquid evenly between jars, leave 1/4 inch headspace. Cover and pro­cess pints 15 minutes or quarts 20 minutes in a water bath canner. Makes 8 to 10 pints.

Frozen Ginger Peaches

  • Frozen Ginger Peaches Freezing Syrup
  • 3 cups sugar
  • 1 quart water
  • 2 fingers (about 2 tablespoons sliced) fresh ginger ascorbic acid mixture powder
  • (1 teaspoon for each cup syrup)

Mix sugar, water and ginger. Bring to boil. Cook 5 minutes. Cool and measure. Stir in ascorbic acid mixture powder. Select ripe peaches. Dip in boiling water, blanch and peel. Dip each peach as it is peeled into a solution of ascorbic acid mixture and wa­ter, as directed on package. Halve, quarter or slice peaches directly into freezer con­tainer filled 543 full of cold syrup. Add more syrup if necessary to cover fruit completely. Keep fruit submerged by placing a piece of crumbled freezer paper under lid. Cover and freeze. To hold peeled or cut peaches for a short time before packaging, submerge them in a solution of 3 tablespoons ascorbic acid mixture powder to 2 quarts water.

Okra Pickles

  • 31/2 pounds small okra pods garlic bud
  • 3 small hot peppers, chopped
  • 2 teaspoons dill seed
  • 1 pint distilled 4 to 6% acidity vinegar, white
  • 1 quart water
  • 3 cup salt

Pack okra firmly in hot sterilized jars. Put a garlic bud, peppers and seed in each jar. Bring vinegar, water and salt to boil; pour into jars; seal. Process in boiling-water bath at simmering temperature (about 180-200°) for 10 minutes. Let ripen several weeks be­fore opening. Makes 4 to 5 pints.