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 preparation process should only take about 30 minutes or so.

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

• 13-15 lbs beans
• ¼ cup salt, bean brine, or salt water (3 tsp salt per 1 pint water)

Directions

1. Use whey to start the fermentation process. 
2. Use fresh, young beans. Be careful not to let the beans get too soft. 
3. Fill the crock (over the stone weights) with bean brine or salt water.