Prepare all veggies and
mix in a large pot. (I use a roaster.)
In a large saucepan,
over very low heat, mix together oil, vinegar, garlic powder and red pepper
flakes. Add sugar slowly, insuring that it is completely dissolved. Remove
Rinse sauerkraut with
cold water. Drain well, and mix with vegetables. Combine well.
Pour vinegar mixture
over vegetables, mix well with a wooden spoon. It will seem a little wet,
but that's okay.
Let sit for 20 minutes
or so, while you prepare your jars.
Pack in jars using tongs.
Add enough liquid to each jar to cover veggies, to within 1/4 inch of
Seal jars in boiling
water bath for 15 minutes after water has returned to the boil.
Yield: 6 pints for the
water bath as well as a few day's supply for the fridge.
This recipe from www.inmamaskitchen.com
Trimmer for Larry's welcome home
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