Mine got bupkes at the Fair this year.

Are they the kind of pickle that needs several months before being
edible? (I use the term loosely here.)


I made my Fair entries in June with the first pickings and am wondering
if two months in the syrup is enough time for them to acquire whatever
taste they're supposed to acquire to please the judges.

Should I be making next year's entries now so they can sit until next
August? IMWTK.

Thanks.

--
-Barb, Mother Superior, HOSSSPoJ, trying to not puke at the thought of
them
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

sometime in the recent past Melba's Jammin' posted this:
> Mine got bupkes at the Fair this year.
>
> Are they the kind of pickle that needs several months before being
> edible? (I use the term loosely here.)
>
>
> I made my Fair entries in June with the first pickings and am wondering
> if two months in the syrup is enough time for them to acquire whatever
> taste they're supposed to acquire to please the judges.
>
> Should I be making next year's entries now so they can sit until next
> August? IMWTK.
>
> Thanks.
>
Wife says plenty 2 months is plenty of time - she thinks 2 weeks would be
plenty, but we don't enter fairs. Is my memory off, or is it somebody else
in the group that calls beets 'chunks of dirt?'

--
Wilson 44.69, -67.3

On Sat, 05 Sep 2009 08:22:57 -0500, Melba's Jammin' wrote:

> Mine got bupkes at the Fair this year.
>
> Are they the kind of pickle that needs several months before being
> edible? (I use the term loosely here.)

I get good pickled beets in a 36-48 hours. I open the can(*), drain
half the liquid, put them in a pint container, throw in malt and
white vinegar to cover, a pinch each of salt, FGBP, and sugar and
let them sit in the fridge for a day or two.

> I made my Fair entries in June with the first pickings and am wondering
> if two months in the syrup is enough time for them to acquire whatever
> taste they're supposed to acquire to please the judges.

Ewww. Harvard beets (sweet). No wonder!

:-)

They don't need much time at all. You ain't making wine, girl.

-sw

(*) is that illegal?

In article >,
Wilson > wrote:

> Wife says plenty 2 months is plenty of time - she thinks 2 weeks would be
> plenty, but we don't enter fairs. Is my memory off, or is it somebody else
> in the group that calls beets 'chunks of dirt?'

That'd be me. The proper term is Pickled Boiled Dirt Chunks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article <050920090806466084%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > I made my Fair entries in June with the first pickings and am wondering
> > if two months in the syrup is enough time for them to acquire whatever
> > taste they're supposed to acquire to please the judges.
>
> I find a month is all that's needed. I've made refigerator pickled
> beets that were quite nice after a week.


OK. Well, I was hoping that they bombed because they hadn't aged
enough, but the ones I made last year (that received a ribbon) were also
made only a month or so ahead of Fair time.. Thanks, Dave.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

sometime in the recent past Melba's Jammin' posted this:
> In article >,
> Wilson > wrote:
>
>> Wife says plenty 2 months is plenty of time - she thinks 2 weeks would be
>> plenty, but we don't enter fairs. Is my memory off, or is it somebody else
>> in the group that calls beets 'chunks of dirt?'
>
> That'd be me. The proper term is Pickled Boiled Dirt Chunks.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Yes, I Can! blog - check
> it out. And check this, too: <http://www.kare11.com/news/
> newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
So, with all politeness and due respect, it would sound like you're not too
fond of PBDC's. Frankly, I never cared for them as a kid, but I found later
that it depended on the beets. Green Leaf Lutz are almost too sweet and
don't have the dirt taste at all. But I digress. Do you taste them before
entering them into the fair, Wilson said ducking behind the counter.

--
Wilson 44.69, -67.3

On Sat, 05 Sep 2009 08:22:57 -0500, Melba's Jammin'
> wrote:

>Mine got bupkes at the Fair this year.
>
>Are they the kind of pickle that needs several months before being
>edible? (I use the term loosely here.)
>
>
>I made my Fair entries in June with the first pickings and am wondering
>if two months in the syrup is enough time for them to acquire whatever
>taste they're supposed to acquire to please the judges.
>
>Should I be making next year's entries now so they can sit until next
>August? IMWTK.
>
>Thanks.

Use a recipe closer to the one in the BBB. The judges haven't liked
mine particularly liked mine either. Maybe next year I will do the
BBB one and see what happens.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
Wilson > wrote:

> don't have the dirt taste at all. But I digress. Do you taste them before
> entering them into the fair, Wilson said ducking behind the counter.

I do not. I would sooner have a root canal.
Which is part of the fun ‹ I want a blue ribbon without ever having
eaten one. That's why the questions‹I am clueless about what they're
supposed to be like, from texture to taste. I'm amazed at the number
of people who lobby me to be taste-testers. Blech and ptooey!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article <050920091143346568%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:
> We bought some heritage golden beets at the farmers' market last week.
> Sliced and steamed... Absolutely delicious, didn't even have to peel
> them.

And I imagine you peed liquid gold. Better you than me.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:
> Mine got bupkes at the Fair this year.
>
> Are they the kind of pickle that needs several months before being
> edible? (I use the term loosely here.)

Gosh, I don't know. Mine never stay around long enough. I know it means
my tastebuds are defective or something, but I *love* the things beyond
all reason.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

sometime in the recent past Melba's Jammin' posted this:
> In article >,
> Wilson > wrote:
>
>> don't have the dirt taste at all. But I digress. Do you taste them before
>> entering them into the fair, Wilson said ducking behind the counter.
>
> I do not. I would sooner have a root canal.
> Which is part of the fun ‹ I want a blue ribbon without ever having
> eaten one. That's why the questions‹I am clueless about what they're
> supposed to be like, from texture to taste. I'm amazed at the number
> of people who lobby me to be taste-testers. Blech and ptooey!
>
I think I understand your quest, to compete and win without even tasting
them, but in this, the lowly beet may beat you. My mother cooks often
without tasting, going by rote over her old recipes. Often her dishes elicit
the response, 'Something's wrong with this' or that tried and true comment
of 'the taste is off.'

You can't play the blues, if you've never heard the blues. You has to pay
your dues, if you're gonna play the blues. M2C's



--
Wilson 44.69, -67.3

"Melba's Jammin'" > wrote in message
...
> In article >,
> Wilson > wrote:
>
>> don't have the dirt taste at all. But I digress. Do you taste them before
>> entering them into the fair, Wilson said ducking behind the counter.
>
> I do not. I would sooner have a root canal.
> Which is part of the fun < I want a blue ribbon without ever having
> eaten one. That's why the questions > supposed to be like, from texture
> to taste. I'm amazed at the number
> of people who lobby me to be taste-testers. Blech and ptooey!
>
> --
> -Barb, Mother Superior, HOSSSPoJ

As you know - they are my favorite, having rediscovered them in my dotage.
All those creamed beets looking like truly evil bloody chunks on my
elementary school lunch tray.
Do be ruthless trimming off any portion of the top that was above ground,
especially the big ol' ones. I've found that this is where the dirt-est
taste resides.
Do taste the sirup if nothing else. On toast perhaps. Did you try cutting
the beets into pretty shapes with a leetle cookie cutter? That year I won
first on appearance alone. It wastes about 50% of your beet however. Lessen'
y'all like them leftovers sprinkled on yer salat or cottage cheese or made
into borscht.
Love,
Edrena

The Joneses wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> Wilson > wrote:
>>
>>> don't have the dirt taste at all. But I digress. Do you taste them before
>>> entering them into the fair, Wilson said ducking behind the counter.
>> I do not. I would sooner have a root canal.
>> Which is part of the fun < I want a blue ribbon without ever having
>> eaten one. That's why the questions > supposed to be like, from texture
>> to taste. I'm amazed at the number
>> of people who lobby me to be taste-testers. Blech and ptooey!
>>
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
> As you know - they are my favorite, having rediscovered them in my dotage.
> All those creamed beets looking like truly evil bloody chunks on my
> elementary school lunch tray.
> Do be ruthless trimming off any portion of the top that was above ground,
> especially the big ol' ones. I've found that this is where the dirt-est
> taste resides.
> Do taste the sirup if nothing else. On toast perhaps. Did you try cutting
> the beets into pretty shapes with a leetle cookie cutter? That year I won
> first on appearance alone. It wastes about 50% of your beet however. Lessen'
> y'all like them leftovers sprinkled on yer salat or cottage cheese or made
> into borscht.
> Love,
> Edrena
>
>
Edrena! Dear Sister in Preserving. How are things in El Paso del Norte
this time of year? We've missed your smiling face and cogent remarks
here. How's Ol' Whiskers doing nowadays? How goes the preserving and
farmers marketing? Lots and lots of questions from HOSSPOJ.

"George Shirley" > wrote in message
...

>>
> Edrena! Dear Sister in Preserving. How are things in El Paso del Norte
> this time of year? We've missed your smiling face and cogent remarks here.
> How's Ol' Whiskers doing nowadays? How goes the preserving and farmers
> marketing? Lots and lots of questions from HOSSPOJ.

Well, my adventuring into the legal processes n' stuff re my sissy's Estate
were fruitful. Sour fruit, but fruit all the same. All that drama and no
applause. (I made that up - it's a good one, doncha think?) Not to
everyone's opinion, probate actually takes some months and is not like
winning the lottery. And lawyer costs and court fees and airplane tickets
are repayable expenses. Off the top, no less.
Ol'Whiskers is still with us, altho making plans re our *new* home
upstairs: 20 acres with a river running thru it and a greenhouse. Some days
is bearable and others worse; the weather is cooling off and drying up,
praise the spirits and it makes breathing a little easier. As does replacing
a humidifier jobbie on the O2 what had a hairline crack. No wonder he was
feeling and looking a little blue.
We miss the grandbabies and hope to be able to trip out to 'bama soon
and see them. Will invite ourselfs by y'all iffn we make the trip - will let
you know. Been saving a jar of *my* pickled okra for Miz Anne and have a
scratch or two for the Dawg. Have pearls will travel...
Edrena, faithful disciple of St. Vinaigrette, Holy Order of the Sacred
Siblings of St. Pectina of Jella (HOSSSPJ)

In article >,
"The Joneses" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > Wilson > wrote:
> >
> >> don't have the dirt taste at all. But I digress. Do you taste them before
> >> entering them into the fair, Wilson said ducking behind the counter.
> >
> > I do not. I would sooner have a root canal.
> > Which is part of the fun < I want a blue ribbon without ever having
> > eaten one. That's why the questions > supposed to be like, from texture
> > to taste. I'm amazed at the number
> > of people who lobby me to be taste-testers. Blech and ptooey!
> >

> Do be ruthless trimming off any portion of the top that was above ground,
> especially the big ol' ones. I've found that this is where the dirt-est
> taste resides.
> Do taste the sirup if nothing else. On toast perhaps. Did you try cutting
> the beets into pretty shapes with a leetle cookie cutter? That year I won
> first on appearance alone. It wastes about 50% of your beet however. Lessen'
> y'all like them leftovers sprinkled on yer salat or cottage cheese or made
> into borscht.
> Love,
> Edrena

I thought I was doing well to cut them into quarters and have wedges.
Thanks, Ms. Edrena. :-/
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Sqwertz" > wrote in message
...
> On Sat, 05 Sep 2009 08:22:57 -0500, Melba's Jammin' wrote:
>
>> Mine got bupkes at the Fair this year.
>>
>> Are they the kind of pickle that needs several months before being
>> edible? (I use the term loosely here.)
>
> I get good pickled beets in a 36-48 hours. I open the can(*), drain
> half the liquid, put them in a pint container, throw in malt and
> white vinegar to cover, a pinch each of salt, FGBP, and sugar and
> let them sit in the fridge for a day or two.
>
>> I made my Fair entries in June with the first pickings and am wondering
>> if two months in the syrup is enough time for them to acquire whatever
>> taste they're supposed to acquire to please the judges.
>
> Ewww. Harvard beets (sweet). No wonder!
>
> :-)
>
> They don't need much time at all. You ain't making wine, girl.
>
> -sw
>
> (*) is that illegal?

* No. Not fer creative applications making beet stuff with leetle 'baby'
beets. Spending hours boilin' & peeling leetle tiny beets is work for
repentent sinners or meditative types. Or both.
I still maintain that the mulled red wine flavored beets are a roadmap to
heaven, and I don't make them as sweet as the orig recipe called for. And
I've had people rave over the red wine pickled beets the day after I made
them. Barbarians.
I remain ever your busy or slothful sinner,
Edrena

The Joneses wrote:
> "George Shirley" > wrote in message
> ...
>
>> Edrena! Dear Sister in Preserving. How are things in El Paso del Norte
>> this time of year? We've missed your smiling face and cogent remarks here.
>> How's Ol' Whiskers doing nowadays? How goes the preserving and farmers
>> marketing? Lots and lots of questions from HOSSPOJ.
>
> Well, my adventuring into the legal processes n' stuff re my sissy's Estate
> were fruitful. Sour fruit, but fruit all the same. All that drama and no
> applause. (I made that up - it's a good one, doncha think?) Not to
> everyone's opinion, probate actually takes some months and is not like
> winning the lottery. And lawyer costs and court fees and airplane tickets
> are repayable expenses. Off the top, no less.


Miz Anne's 100-year old momma passed this past March up in Maryland and
the probate process is still going on. I guess it's because there are
five kids to share in the proceeds. We don't worry too much about it.

> Ol'Whiskers is still with us, altho making plans re our *new* home
> upstairs: 20 acres with a river running thru it and a greenhouse. Some days
> is bearable and others worse; the weather is cooling off and drying up,
> praise the spirits and it makes breathing a little easier. As does replacing
> a humidifier jobbie on the O2 what had a hairline crack. No wonder he was
> feeling and looking a little blue.

The new place sounds nice as long as the river ain't the Rio Bravo, Rio
Grande to Yanqui's.

> We miss the grandbabies and hope to be able to trip out to 'bama soon
> and see them. Will invite ourselfs by y'all iffn we make the trip - will let
> you know. Been saving a jar of *my* pickled okra for Miz Anne and have a
> scratch or two for the Dawg. Have pearls will travel...
> Edrena, faithful disciple of St. Vinaigrette, Holy Order of the Sacred
> Siblings of St. Pectina of Jella (HOSSSPJ)

You know y'all are always welcome here, we even have a spare bedroom and
bathroom and the pantry is full. Our daughter and her hubby just left a
little bit ago. I smoked a batch of "western" pork ribs, aka sliced pork
shoulder and then grilled another batch. The smoked ones were much more
appreciated. Had green beans picked this spring from the garden and
frozen and grilled acorn squash, also from the spring garden, along with
a loaf of multi-grain bread I made yesterday. I also made a pineapple
coconut cobbler that evidently was appreciated as it has gone to the
happy cobbler place.
>
>
>

"George Shirley" > wrote in message
...
> The Joneses wrote:
>> "George Shirley" > wrote in message
>> ...
>>
>>> Edrena! Dear Sister in Preserving. How are things in El Paso del Norte
>>> this time of year? We've missed your smiling face and cogent remarks
>>> here. How's Ol' Whiskers doing nowadays? How goes the preserving and
>>> farmers marketing? Lots and lots of questions from HOSSPOJ.
>>
>> Well, my adventuring into the legal processes n' stuff re my sissy's
>> Estate were fruitful. Sour fruit, but fruit all the same. All that drama
>> and no applause. (I made that up - it's a good one, doncha think?) Not
>> to everyone's opinion, probate actually takes some months and is not like
>> winning the lottery. And lawyer costs and court fees and airplane tickets
>> are repayable expenses. Off the top, no less.
>
>
> Miz Anne's 100-year old momma passed this past March up in Maryland and
> the probate process is still going on. I guess it's because there are five
> kids to share in the proceeds. We don't worry too much about it.
>
>> Ol'Whiskers is still with us, altho making plans re our *new* home
>> upstairs: 20 acres with a river running thru it and a greenhouse. Some
>> days is bearable and others worse; the weather is cooling off and drying
>> up, praise the spirits and it makes breathing a little easier. As does
>> replacing a humidifier jobbie on the O2 what had a hairline crack. No
>> wonder he was feeling and looking a little blue.
>
> The new place sounds nice as long as the river ain't the Rio Bravo, Rio
> Grande to Yanqui's.
>
>> We miss the grandbabies and hope to be able to trip out to 'bama soon
>> and see them. Will invite ourselfs by y'all iffn we make the trip - will
>> let you know. Been saving a jar of *my* pickled okra for Miz Anne and
>> have a scratch or two for the Dawg. Have pearls will travel...
>> Edrena, faithful disciple of St. Vinaigrette, Holy Order of the Sacred
>> Siblings of St. Pectina of Jella (HOSSSPJ)
>
> You know y'all are always welcome here, we even have a spare bedroom and
> bathroom and the pantry is full. Our daughter and her hubby just left a
> little bit ago. I smoked a batch of "western" pork ribs, aka sliced pork
> shoulder and then grilled another batch. The smoked ones were much more
> appreciated. Had green beans picked this spring from the garden and frozen
> and grilled acorn squash, also from the spring garden, along with a loaf
> of multi-grain bread I made yesterday. I also made a pineapple coconut
> cobbler that evidently was appreciated as it has gone to the happy cobbler
> place.
>>
I hope the weather is nice "up there" with changing seasons and all. I can
plant pineapples in the green house....
My older sissy stays here for several weeks in the year - she waters the
garden and nibbles around on the herbs and salad garden.
Edrena
BR549

Wayne Boatwright > wrote:
> [ . . . ]
> Aunt Kate's Spicy Pickled Beets
> [recipe saved]

Sounds good, Wayne. Thanks to Aunt Kate, too. Now to see if I can get the
kid to make 'em. I still haven't got her to make sauerkraut or bread. ;-/

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Wayne Boatwright wrote:

> BTW, IMO, it is imperative to bake/roast the beets rather than boil
> them. Both color and flavor are intensified.

A little olive oil, and salt and pepper. I use roasted beets in green
salads frequently. A friend refers to them as "sun-dried beets" and
"beet jerky."

B/

Wayne Boatwright > wrote:
> On Wed 09 Sep 2009 12:13:47a, Nick Cramer told us...
> > Wayne Boatwright > wrote:
> >> [ . . . ]
> >> Aunt Kate's Spicy Pickled Beets [recipe saved]
> >
> > Sounds good, Wayne. Thanks to Aunt Kate, too. Now to see if I can get
> > the kid to make 'em. I still haven't got her to make sauerkraut or
> > bread. ;-/

> Thanks, Nick. These really don't take much effort. Maybe you'll have
> better luck. :-)

I download, I print out, I email, I ask, I wait. Time is on my side. ;-D

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Wayne Boatwright > wrote:
> On Thu 10 Sep 2009 12:25:26a, Nick Cramer told us...
> [ . . . ]
> > I download, I print out, I email, I ask, I wait. Time is on my side.
> > ;-D

> :-) I'd say you've done all you can do. Now it's up to them. :-)

For dinner tonight, she brought me some nice salmon steak that she'd oven
baked. Tender, juicy, delicious. So I'm happy. In return, I gave her
recipes for Salmon Val De Loire and for Italian Cheese Battered Salmon With
Red Wine Risotto. Kid's acshully a good cook. She's made my hot chilis,
both red and green, several different ways, and she's made
Cock-a-Leekie soup, Neeps & Tatties for my Burns Night celebration, a
couple of times, so, I'm happy.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Kathi Jones wrote:
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Wed 09 Sep 2009 05:23:16p, Brian Mailman told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> BTW, IMO, it is imperative to bake/roast the beets rather than boil
>>>> them. Both color and flavor are intensified.
>>>
>>> A little olive oil, and salt and pepper. I use roasted beets in green
>>> salads frequently. A friend refers to them as "sun-dried beets" and
>>> "beet jerky."
>>
>> Sounds very good!
>
> yumyumyum....

I also use them as a salad in and of themselves with an oil, mustard and
sugar or Splenda dressing. But that's getting afield of preserving.

B/

Brian Mailman > wrote:
> Kathi Jones wrote:
> > "Wayne Boatwright" > wrote in message
> >> On Wed 09 Sep 2009 05:23:16p, Brian Mailman told us...
[ . . . ]
> >>> A little olive oil, and salt and pepper. I use roasted beets in
> >>> green salads frequently. A friend refers to them as "sun-dried
> >>> beets" and "beet jerky."
> >>
> >> Sounds very good!
> >
> > yumyumyum....
>
> I also use them as a salad in and of themselves with an oil, mustard and
> sugar or Splenda dressing. But that's getting afield of preserving.

Pickled salad:

Dongchimi (Radish Liquid Kimchi) is made a few weeks before they make the
stocks of winter kimchi. The liquid part is especially attractive and makes
anyone feel refreshed. It goes well with the Korean rice breads, or with
Korean wines. Also it can make an excellent sauce for noodles. Added by
items like leaf mustard, young scallion, fermented chilies and Korean pear,
it can make an even better liquid kimchi. The addition of Burdock root,
scalded in vinegar is nice, too. Burdock is very effective for diabetics.

20 radishes
2 cups coarse salt
20 green chilies, fermented
2 Korean pears
1/2 binding young scallion
1/2 binding leaf mustard
5 red chilies
2 bulbs garlic
1 chunk ginger
2-1/2 gallons water
2 cups salt

radish choose smaller ones which are fresh and solid. Remove the rootlets
and wash clean. Roll in salt and put in a pot. Scatter more salt over them.
Let sit overnight. Wash clean and slice into halves, without peeling.
young scallion clean and wash. Salt lightly and squeeze out water. Gather
2 or 3 sheaths together and roll. leaf mustard select green leaves. Clean
and wash. Salt lightly and squeeze out water. Grasp 1 head and roll. green
chili ferment in salted water for a week. Drain. red chili wash clean and
drain. garlic and ginger clean and wash. Cut into thin slices and wrap
with a small piece of cloth.

Cooking

Add 2 cups of salt to 2-1/2 gallons of water. Stir and filter to gather a
clear salt water sauce. Put garlic and ginger in a cloth bag and place it
at the bottom of a pot. Lay the salted radish, and pile neatly in layer the
fermented green chilies, then young scallion, pear and red chilies. Pile
the last layer with the leaf mustard and weight with a clean stone. Pour in
the sauce and cover the lid. Let ferment a few days to a few months in a
cool location. And it's Kosher!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061