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

• Red Beets, finely grated
• Onions
• Garlic
• Horseradish Slices
• Dill
• Tarragon
• Bay Leaves
• Cloves
• Horseradish Leaves

Directions

1. Grate the beets. 
2. Add onions, garlic, horseradish slices, dill, tarragon, bay leaves, and cloves, and cover with horseradish leaves.
3. Pour salt water (5 tsp per quart water) over, and add 1 cup of whey to begin fermentation.
4. Keep closed at least 6 weeks.
5. The fermentation process is very "explosive" (meaning "bubbly"), and much room in the crock is needed.