How to Dehydrate: Brussels Sprout and Apricot Slaw
Treat your guests to a delicious Brussels sprout and apricot slaw make with dehydrated food!
2/3 Cup dehydrated shredded Brussels Sprouts
1/4 Cup dehydrated sliced green onions
1/4 Cup dehydrated purple and white seedless grapes
1/4 Cup dehydrated halved apricots, chopped
1/4 Cup dehydrated shredded Red Bell Pepper
1 dehydrated cherry pepper, crumbled
1/2 Cup white vinegar
1/2 Cup Sugar
1 Cup Water
1/2 Cup sliced almonds
Using a 32 ounce Mason Jar layer in the Brussels sprouts, green onions, grapes, apricots, and red bell pepper. Place the vinegar, sugar, cherry pepper and water in a saucepan and bring to a boil. Pour boiling mixture over ingredients in the mason jar, let cool to room temperature. Fill the jar to the top with additional warm water. Place lid on top and refrigerate for 48 hours. Remove from refrigerator and drain off excess. Pour into a bowl and fold in the sliced almonds. Serve and Enjoy!
We love to help you dehydrate, store, and build your pantry! Here are some things we think will help you!
**** ITEMS WE RECOMMEND ****
Excalibur Dehydrator: https://bit.ly/DehydratorExcalibur
Vacuum Sealer: https://bit.ly/VacSealerMachines
Vacuum Bags: https://bit.ly/VacuumSealerBags
For high-volume dehydration and storage, we recommend the 9-tray Excalibur dehydrator and a heavy-duty vacuum sealer with dual motors. For low- or moderate-volume dehydration, we recommend 6- or 9-tray Excalibur, and any vacuum sealer, with high-quality vacuum bags.
**** BOOKS ****
Please pick up our original books, "The Ultimate Dehydrator Cookbook," and "Quick and Easy Meals in a Bag" (https://bit.ly/D2SBooks). Available on Amazon!
**** FREE ONLINE RESOURCES ****
Check out our website! On our site, we have an online Dehydrator Guide (https://bit.ly/D2SGuide), recipes (https://bit.ly/D2SRecipes), and more tips! (https://bit.ly/D2STips)
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