I searched but didn't find what I was looking for. Last year someone here talked about some pink kraut they had made from red cabbage and I think some apples and it sounded divine. I would like that recipe if the original poster or anyone else would like to share again.

Also, I always make some plain sour pickles that taste the closest to what my grandmother used to do. It is basically cider vinegar, dry mustard, salt, sugar and some sort of crisper. The original recipe calls for alum but I now use pickle fresh. I keep them in the fridge as there were no canning instructions at the time. If I could find the original recipe and give measurements, I was hoping someone could tell me if I could can them or not. I use mostly vinegar since I like them pretty stout.