Anonymous Tue May 23 19:43:13 2006

4 heads cauliflower

4 heads green cabbage

1 bunch fresh carrots

1 head garlic

1 bunch celery

4 pounds Kirby cucumbers

15 tablespoon salt

10 liters hot water

2 tablespoon mustard seeds

2 tablespoon peppercorns

4 bay leaves

These are the approximate ingredients you would need to fill up a 10 liter barrel. Peel garlic

and cut each clove in half. Peel carrots. Wash vegetables. Cut cabbage, carrots and celery

into quarters. Break apart cauliflower. Leave cucumbers or tomatoes whole. With cabbage,

discard outer leaves and cut off the hard part at the base. With the cauliflower, leave a little

it of the leaves on for taste but discard the hard part of the stem. Mix vegetables in layers so

all of one kind is not next to the other. Put in the vegetables, garlic, then vegetables again,

and so on. Add 1 heaping tablespoon of salt for each liter of hot water that you will add to

the barrel. After the barrel is full with the vegetables and water, add 5 more tablespoons of

salt on top, along with 2 tablespoons of mustard seeds, 2 tablespoons peppercorns and 4

bay leaves. You can use a cheesecloth bag to put the mustard seeds and peppercorns in

or just throw them in loosely. Use clean wood sticks or empty glas

s bottles on top to hold down all vegetables under the water, if necessary. It\'s important for

them to be covered at all times. Mix the barrel (if it\'s large, it can be rolled on the floor!)

when done and shake it again each day for the next few days. It\'s important to make sure

it\'s being mixed well. It should be ready in about 10 days to eat. Kirby cucumbers may take

a few days longer. Taste the liquid after the first couple of days, as you may need to add an

additional tablespoon of salt or two. It\'s important not to add too much salt in the beginning

but to keep the balance constant and to add a little more as the salt is absorbed. In our

case, we added 3 tablespoons of salt on the sixth day, but this could change according to

what you put in and the size of your barrel. Posted to the BBQ List by Rock McNelly on Apr

18, 1998.