Enjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.

To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This process should only take about 30 minutes for preparation. 

Note: Recipes are translated from German originals. Conversions from metric to US standards are approximate. 

IMPORTANT: Do not use iodized table salt, which inhibits fermentation. Pickling salt or natural sea salt is best.

Ingredients

• Celery, coarsely grated
• Onions
• Garlic
• Horseradish Slices
• Dill
• Tarragon
• Bay Leaves
• Cloves
• Horseradish Leaves

Directions

1. Coarsely grate the celery. (Don't let it stand out, since it will discolor.)
2. Add onions, garlic, horseradish slices, dill, tarragon, bay leaves, and cloves, and cover with horseradish leaves.
3. Pour salt water (25 g [5 tsp] per 1 liter [quart] water) over, and add ¼ liter [cup] of whey to begin fermentation.