Barrel Pickle Recipe – Cabbage Pickle Recipe – Brine Pickles

Cabbage pickle recipe ingredients:

• 25 kilograms cabbage heads
• 1 kilograms salt
• 100 grams pepper seeds

Barrel pickle recipe instruction:

Clean cabbage heads, remove bad leaves off it and cut off hard root part of it (in the middle of cabbage heads – see cabbage picture).

Cut smaller cabbage heads in halves and keep rest of it (similar size) in whole shape.

Mix salt and pepper seeds, fill in holes in cabbage heads and arrange them upright in clean barrel (about 40 liters large).

Rub salt over cabbage halves as well and arrange them in empty spaces between cabbage heads.

Keep arranging cabbage heads and cabbage halves alternately, till you spend them all.

Push cabbages down with something heavy (clean large rocks for example), so it can’t flow around in barrel.

Pour water over it, so cabbages stand under the water level and cover barrel with a lid.

Check out level of water few times in the first week and pour it more if it needs it (so cabbage stand under the water level).

After 30-40 days your brine pickles are ready to be consumed.

Preserving Olives Recipe – Olive Pickling Recipe

Olive pickling recipe ingredients:

• 700 grams green olives
• 100 grams salt
• 700 ml water
• 3 garlic cloves
• 1 dill weed
• 1 slice lemon (optional)

Preserving olives recipe instruction:

Place olives in deep pot (cut every olive a little if you want to speed up pickling olives process) and pour fresh cold water over them, so olives stand under the water level.

Drain them and pour new fresh water over them every day for 10 days.

Cook salt in 700 ml of water to boil and cool it.

Put garlic cloves, dill weed and lemon slice with drained olives in clean jar, pour salty water over them (so olives stay under the water level) and seal the jars.

Store olive pickles in cold and dark place.