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Pickled Cactus Recipe with a Sweet Twist

Give your typical pickled cactus a sweet makeover in the comforts of your own kitchen! If you’re like me whose taste buds are almost tied to pickled goodies, this recipe is a must-try!

Pickled Cactus Recipe with a Sweet Twist

I love all types of pickles including the pickled cactus strips available in the stores. However, with all of the cactus I have growing at home, I decided that it was time to start pickling my own. And I really, really wanted to try something in a sweet type of brine, which I was unable to find in the stores.

After a little trial and error, I came up with this brine that has worked well, and my cactus strips still stay firm with a little crisp to them. So, if you grow or have access to cactus paddles, here is a recipe that is worth trying. And if the brine isn’t quite your taste, go ahead and tinker with it to come up with the flavor that hits your taste buds. Or if you have your own favorite brine, you can use that too! Just follow the part of the recipe for cleaning the paddles, then switch to your own. It makes 2-pint sized jars of pickles.

Ingredients for savory sweet pickled cactus:

  • 1 cup apple cider vinegar (I used organic, non-pasteurized)
  • 1/8 cup sea salt
  • 1 ¼ cup white sugar (raw sugar may be used but can change the overall flavor)
  • 1 teaspoon honey
  • 3 cinnamon sticks
  • ¼ teaspoon ground turmeric
  • ½ teaspoon mustard seed
  • 4 small to medium sized cactus paddles, cut into ½” strips (directions follow recipe for cleaning)
  • 6-8 whole cloves of garlic

How to make the sweet brine mixture

Step 1: In a small saucepan, combine vinegar, salt, sugar, honey, 1 cinnamon stick, turmeric and mustard seed. Bring the mixture to a boil over medium-high heat, then allow to cook for 5 additional minutes.

How to make a sweet brine mixture | Pickled Cactus Recipe with a Sweet Twist

Step 2: Loosely pack the cactus strips (or the equivalent) along with 3-4 garlic cloves and 1 cinnamon stick into 2-pint jars (or the equivalent). Pour the hot brine over the cactus. Cover and let cool then refrigerate.

How to clean the cactus paddles

How to clean the cactus paddles | Pickled Cactus Recipe with a Sweet Twist

How to clean the cactus paddles | Pickled Cactus Recipe with a Sweet Twist

Step 1: Use paddles that are bright green. The smaller you can get, the more tender, however, larger paddles may be used.

Carefully remove the spines | Pickled Cactus Recipe with a Sweet Twist

Carefully remove the spines | Pickled Cactus Recipe with a Sweet Twist

Step 2: Carefully remove spines. You can scrape, but I prefer to cut them out. Cut off the entire edge of paddles and at least 1” off of the bottom. Rinse under cool water to remove any leftover scrapings.

Toss with sea salt | Pickled Cactus Recipe with a Sweet Twist

Toss with sea salt | Pickled Cactus Recipe with a Sweet Twist Want more homesteading tricks, tips and tidbits? Click here to sign up NOW! We'll even throw in some FREE Survival Seeds Playing Cards!

Step 3: Place the paddles in a small colander and place the colander in a non-reactive bowl and liberally toss with sea salt (kosher works well too). Let stand at least one hour. Rinse thoroughly and repeat.

Slice paddles into strips | Pickled Cactus Recipe with a Sweet Twist

Slice paddles into strips | Pickled Cactus Recipe with a Sweet Twist

Step 4: Slice paddles into 1/2” strips, salt and let sit once again for ½ an hour to 1 hour. Rinse thoroughly. Pat dry.

NOTE: Tossing the paddles with salt will allow some of the moisture to escape as well as help in getting rid of some, but not all of, the natural slime that the paddle excretes when cut. (The slime IS NOT harmful to eat, however, some find it a little off setting.)

If you’re wondering how pickled cactus tastes like, hit the play button and watch this video:

Isn’t this recipe easy to make? What’s even healthier about this recipe is you have an option to go for organic ingredients and have it flavored the way you want it to be. No wonder I keep using this recipe!

Have you tried making your own pickled cactus? Let us know your kitchen secrets in the comments below!

Aside from pickled cactus, are you looking for more recipes for your family and friends? Check out these homemade nut milk recipes for a healthy dairy substitute!

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

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Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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