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Dill Crock without Salt


  • 4 handfuls fresh dill
  • 1 gallon glass jar or crock 3cloves garlic, peeled
  • 3 hot chili peppers, washed, slit, and seeds removed
  • 4 tablespoons rice bran (nuka)
  • 1 pound Jerusalem artichokes, peeled and quartered
  • 9 grape leaves
  • 6 spears horseradish root, 3x1/2 inche rounds
  • 6 scallions, cut in half, use tops also
  • 1 1/2 head cauliflower, broken into florets
  • 1/2 pound green beans, whole
  • 3 medium-size carrots, cut in diagonal slices
  • 3 stalks celery, cut in diagonal slices
  • 10 small pickling onions
  • 1 gallon cider vinegar

Place 1 handful of dill on the bottom of a 1-gallon glass jar or crock, add garlic, peppers, and 1 tablespoon rice bran. Top with Jerusalem artichokes, 3 grape leaves, and 2 of horseradish root spears. Next, add the scallions, a handful of dill, and 1 tablespoon rice bran. On top of this place a layer of cauliflower, then a layer of beans. Now another layer of 3 grape leaves, 2 horseradish root spears, and 1 tablespoon rice bran. The carrots are the next layer. Then a layer of dill, 3 grape leaves, and 2 horseradish root spears. Add the celery in a layer, and top with the small onions. Complete with a handful of dill and the remaining tablespoon rice bran. Cover with vinegar. Place a plastic bag filled with water on top of jar or crock to keep ingredients immersed for 9 days. Drain and refrigerate. It will keep for 2 to 3 months. Yield: 1 gallon

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