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Make your own kraut for your holiday celebrations |
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Filed under: Dinner, Vegetables, Recipes, Newspapers 
I'm a big fan of quickly pickled things. I often make a salad of sliced cucumber and red onion, with a dressing of red wine vinegar, a little olive oil, dill, salt and pepper (and sometimes a pinch of sugar if it's too puckery). I like to let it sit for about a half hour, so that the cucumber soften a bit but still retain a little crunch and the red onion starts to turn a feisty magenta.
The Oregonian's food section printed a recipe on Tuesday for "Quickled Kraut," a local restaurant's take on a quick pickled cabbage. It's not as quick as my cucumber salad, they recommend that you make it at least 24 hours before serving, but it sure seems simple to prepare.Continue reading Make your own kraut for your holiday celebrations Permalink | Email this | Comments
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