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  • Saturday: 9am - 5pm
  • Sunday: 11am - 5pm
  • November 11: Closed
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Recipes

Recipe Videos

Check out our Get Growing videos for tips on pickling and preserving your harvest, and try our time-tested family recipes while you’re at it.

Our time tested family recipes

Dill Pickles
Recipe – Dill Pickles (65kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
  • Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Refrigerator Sweet Pickles
Recipe – Refrigerator Sweet Pickles (128kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • Ice Cream Pail (empty)
  • 1 tsp. Turmeric
  • 1 tsp. Mustard Seed
  • 4 cups Sugar
  • 2 cups Vinegar
  • 1 tbsp. Salt
  • 4 Large Long English Cucumbers or enough Small Pickling Cucumbers to fill Ice Cream Pail ¾ full.

Place the above ingredients in bottom of ice cream pail and mix well. Then fill the pail with thinly sliced cucumbers and onions (optional). When adding the cucumbers to the pail be sure that all of the slices are covered with the brine.

Put the ice cream pail in the fridge and stir once every day for a 1 week. Then put pickles into clean jars and store in the fridge.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Pickled Beets
Recipe – Pickled Beets (114kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • 1 cups Vinegar
  • 2 cups Sugar
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Ground Cloves

Boil the beets until tender. Peel and slice into jars, add 1 slice of onion to each jar. Fill each jar with hot brine, put the lid on & process in canning pot (boil for 15 minutes) then tighten lids and turn upside down on a towel and let cool. Store in a cool dark location.

Put all ingredients into a pot & bring to a boil.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Mustard Pickles
Recipe – Kuhlmann’s Mustard Pickles (131kb)
3 x 5 Recipe Card Box Version(325kb)

Ingredients

  • 20 cups Mixed Vegetables (Cucumbers, Yellow Beans, Onions, Cauliflower, Zucchini, Vegetable Marrow.)
  • 1 Red Pepper
  • 3 Cups Vinegar
  • 6 Cups Sugar
  • 2 tsp. Turmeric
  • 3 Tbsp. Dry Mustard
  • 1 tsp. Celery Seed
  • 2 tsp. Salt
  • 4 tbsp. Flour
  • 4 tbsp. Cornstarch

Blanch Cauliflower and Beans, wash and cut other Veggies, put into a pot with spices and vinegar. Boil until vegetables are glassy. Mix flour and cornstarch with more vinegar, add to vegetables and boil it good. Put into jars, tighten lids & turn upside down on a towel to seal. Sets in jars. Store in a cool dark location.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Pickled Garlic
Recipe – Kuhlmann’s Pickled Garlic (109kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • 2 cups Vinegar
  • 4 cups Water
  • ½ Cup Coarse Salt
  • (*Spices whole black pepper and mustard seed are optional)
  • Peel Garlic
  • Put dill flower in jar and fill with garlic
  • Boil the Brine and fill jars. Tighten lids and invert to seal.

Videos

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Auntie Olga’s Carrot Pickles
Recipe – Auntie Olga’s Carrot Pickles (133kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • 10 cups Water
  • 4 cups Pickling Vinegar
  • ½ cup Pickling Salt
  • Peel carrots – then quarter them or halve them depending on their size and put them in a pail of water.

Then I put the dill and 2 cloves of garlic in a quart jar – 1 clove if you are using pint jars. Then arrange the carrots neatly in the jar. Add brine – seal – and put in hot water bath – just bring to boil and remove from canner.

(If you want HOT pickles just add 1 tsp.of Cayenne Pepper to a quart or ½ tsp to a pint)

These are great served in a ceasar drink instead of a stalk of celery.
They need one week to absorb all the flavors before eating.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Mrs. K’s Dill Pickles
Recipe – Mrs. K’s Dill Pickles (120kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • 4 Quarts Water
  • 1 ½ Quarts Vinegar
  • 1 Cup Pickling Salt
  • 3 Cups Sugar
  • 1 Cup Pickling Spice wrapped in a cheese clothbound

Stir together all ingredients and set on stove, wrapped in a cloth add 1 cup pickling spice and bring to boil.

In jars put Dillweed, Cucumbers, 2 Pickling Onions, cover with brine.

Process in canner bring to a mere boil ( mere boil – means when you see the first bubbles, shut off the flame and take jars out).

Tighten lids and invert jars on a towel to cool and seal.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Beet and Horseradish Relish
Recipe – Kuhlmann’s Beet and Horseradish Relish (119kb)
3 x 5 Recipe Card Box Version(325kb)

Brine

  • 6 cups Chopped Cooked Beets
  • ½ cup Chopped Onion
  • 2 Hot Red Peppers
  • 2 tsp. Salt
  • ½ cup Horseradish
  • 2 ½ cups Vinegar
  • 1 ½ cup Sugar

Place beets and onion in kettle, chop peppers and mix all ingredients together. Bring to a boil over medium heat. Reduce to simmer and cook for 15 minutes. Stir occasionally. Fill jars.

(If unable to find fresh horseradish you can use already chopped horseradish from the grocery store!)

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Kitchen Sink Sauerkraut

Process

  • 10 lbs Cabbage
  • 1/2 Cup Pickling Salt
  • 5 tsp. Sugar

Wash and sterilize your kitchen sink.

Coarsely shred 10lbs of cabbage and place in sink (don’t shred too fine). Mix salt and sugar together and sprinkle over shredded cabbage.

Mix well, pressing lightly in hands until the cabbage is moist and a bit of juice forms. Pack and press cabbage into sterilized jars so the juice rises to the top. Screw on jar lids loosely and keep on your counter at room temperature for about a week.

Place a kitchen towel under the bottom of the jars to catch any juice fermenting out of the top of jars. Keep the jars covered with a light towel. After about a week or so (When sauerkraut is to your taste) process the jars for 20 minutes.

Make 5 Quart Jars.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Mrs. K’s Homemade Sauerkraut

Process

  • 1 – 10 Gallon Crock
  • 25 to 30 Quart Size Jars
  • 100 lbs Cabbage
  • 1 Large Clean Tea Towel
  • 1 – 2kg Box of Pickling Salt
  • 1 – 10 Litre Plastic Bowl
  • 1 Cup Sugar
  • 1 Large 20lb Rock
  • Glass plate, 1 inch smaller in diameter than inside of crock

Combine pickling salt and sugar, mixing thoroughly.

Clean cabbage and cut heads into quarters. Shred enough cabbage to fill 10 litre bowl, then place shredded cabbage into the bottom of the crock. Sprinkle 1/3 cup of salt/sugar over cabbage, mix thoroughly in crock and knead cabbage with your hands, until it becomes juicy.

Repeat layers until crock is full. (A layer is one 10 litre bowl of shredded cabbage plus 1/3 cup salt)

Place plate on top of the last layer of shredded cabbage. Carefully place rock onto the plate and cover with a large tea towel. The kraut needs some air so a single layer cloth is all you need. For proper fermentation, let the crock stand at room temperature for one week.

Pack sauerkraut into jars. Boil the jars in a canner for 20 minutes. Remove the jars from the canner & tighten the lids then place them upside down on a towel to seal. Store in a cool, dark place.

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Sauerkraut
Sauerkraut

Kuhlmann’s has been making our famous Sauerkraut for generations from a recipe handed down by our grandparents.

It’s made it our on site Government Approved & Inspected Kitchen from Kuhlmann’s grown cabbage, where it’s shredded and pressed into stone crocks. When it’s ready, we jar and seal it for you to enjoy. Our Sauerkraut is always fresh, delicious and ready to eat. Available year-round!

 

step 01.

We start with a gigantic pile of cabbage. This year we will shred over 12,000 pounds.

 
Pile-of-Sauerkraut-step-1

step 02.

The next step is the shredding of the cabbage. We have two machines going steady to keep up with production.

Shredding-Sauerkraut-step-2

step 03.

Dozens of ten-gallon crocks are then filled with the shredded Cabbage.
Sauerkraut-Crocks-step-3

step 04.

In this step of preparation salt is added to extract the natural juice from the cabbage. As each layer of cabbage is added, salt is mixed in, then pressed with the fists until juices appear.
Sauerkraut-Pressing-step-4

step 05.

The Stomping continues until the crock is filled to the top.
Sauerkraut-Pressing-step-5

step 06.

The last stage is to keep the cabbage compressed. A glass plate fits into the mouth of the crock, then a 20-pound rock is placed on top. This ensures that the cabbage stays compressed and that the juice is forced to the top to allow for proper fermentation. This particular batch will be jarred and ready November 1.

Sauerkraut-with-Rock-step-6
Sauerkraut Salad
Recipe – Kuhlmann’s Sauerkraut Salad (65kb)
3 x 5 Recipe Card Box Version(325kb)

Process

  • 1 Jar of Mrs. Kuhlmann’s Sauerkraut – drain well and cut up
  • 1 ½ cups Chopped Celery
  • ½ cup Chopped Green Pepper
  • ½ cup Chopped Red Pepper
  • ¼ cup Chopped Onion

Combine sauerkraut & veggies with dressing and mix well.

Dressing

  • 1 cup Sugar
  • ½ cup Oil
  • ½ cup Vinegar

Refrigerate overnight before serving. Will keep in fridge for 1 month. 

Brine

  • 3 quarts water
  • 1 quart Vinegar
  • 1 Cup Coarse Salt
  • ½ Cup Sugar
  • ¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.

Jars

  • Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
  • Fill Jar with brine and put lid on.
  • Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
  • * Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.
Cucumber Salad
Recipe – Kuhlmann’s Cucumber Salad (66kb)
3 x 5 Recipe Card Box Version(325kb)

Dressing

  • 2 Cups Sugar
  • 1 tsp. Mustard Seed
  • 1 Cup Vinegar
  • 1 tsp. Celery Seed

Vegetables

  • 8 Large Cucumbers
  • 1 Green Pepper
  • 1 Sweet Red Pepper
  • 1 Cup Diced Onion
  • 2 Tbsp Salt

Mix sugar, vinegar, celery seed, and mustard seed. 

Cut peeled cucumbers into desired pieces. Dice onion, green and red peppers. Sprinkle vegetables with salt. Let stand for 2 hours. Drain in colander for approximately 1 hour. Mix with dressing. Put into a jar or container and cover. Refrigerate overnight before serving.

Will keep up to 3 months in fridge.