Veggie Sauerkraut Pickles
Serves 18 | Prep Time 10 minutes | Cook Time 0 minutes
Ingredients
• 1/2 cup Eden Onion Sauerkraut, drained
• 1/2 cup Eden Sauerkraut, drained
• 1/4 cup thinly sliced red radishes
• 1/4 cup thinly sliced carrots
• 1/4 cup thinly sliced daikon or watermelon radish
• 1 cup sauerkraut juice, drained from sauerkraut
• 1 small piece cotton cheesecloth
• 1 pint canning jar with lid
Directions
Using hands, squeeze 1 cup of sauerkraut brine from Eden sauerkraut. Combine the two sauerkrauts. Place sauerkraut and vegetables, in layers, in a 1 pint glass canning jar. Press down slightly. Add the sauerkraut brine to cover the vegetables and sauerkraut.
Place a thin layer of cotton cheesecloth over the mouth of the jar. Secure in place with an elastic band, string or the jar's o-ring. Let sit on kitchen counter overnight. Remove cheesecloth, place the cap on the jar, and refrigerate.
Remove pieces of vegetables and sauerkraut as desired and serve with meals. Keeps about 2 to 3 weeks.
Nutritional Information
Per serving: 6 calories, 0g fat (3% calories from fat), 0g protein, 1g carbohydrate, 0g fiber, 0mg cholesterol, 83mg sodium