Pickled Cabbage and Peppers

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"This relish, adapted from "The Joy of Pickling", has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Yield 4 pints"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (461.6 g)
  • Calories 437.6
  • Total Fat - 1.1 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 7399.6 mg
  • Total Carbohydrate - 103 g
  • Dietary Fiber - 11.7 g
  • Sugars - 50 g
  • Protein - 12.2 g
  • Calcium - 386.2 mg
  • Iron - 7.5 mg
  • Vitamin C - 126.4 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.

Step 2

Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.)

Step 3

In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then turn it off. Do not continue to simmer, or you will not have enough brine. Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.

Step 4

Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage

Tips & Variations


  • Water bath canner

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