Phil's Favorite Recipes

Pickled Hot Habanera (or any type pepper)

Ingredients: Habanera Peppers, one half Distilled Water, one half Distilled White Vinegar.

Process: Boil Jars and lids for 10 mins. Wash Peppers in cool water, then pack them into jars. In a quart size pot bring Distilled Water and Vinegar to a boil; pour over peppers in the jar and seal lids on tightly.  Store in cool place until lids seal. Center of lid will pop pulling the center of the lid down.  Feel with your finger to see the center is indented.  If lids don't seal, repeat process.

Carolina Cold Slaw

Ingredients: 1 cabbage (grated fine), 1 green pepper, 1 red pepper, 1 onion, 2/3 cups of Veg. Oil, 1 cup of sugar, 1 tsp salt, 1 tsp dry mustard, 1 tsp celery seed, 1 cup cider vinegar

Process: Boil in a saucepan for 3 mins. Then pour over cabbage, let stand to cool, then refrigerate 24 hours.

Sauerkraut

Ingredients: 1 ½ GAL of Cabbage (Approx. 2-3 heads is close), 1 tsp. Of sugar, 1 tbsp of salt

Process: Mix all ingredients in a large bowl. Press with potato masher until juice collects. Cover bowl with cloth and let stand for 2 hours. Then press Kraut into three clean jars and firmly as possible and fill with the liquid collected in bowl. Fit tops loosely so the Kraut can ferment and let stand at room temperature for several days. Press down again; and if necessary, make a weal salt solution, about ½ to 1 quart, to fill jars with liquid. Screw tops on tight and store in a cool place for (4) four weeks. Eat raw or warm. Throw in some sausage, my, my.