Pickled Cabbage and Peppers

READY IN: 40mins
Recipe by dianegrapegrower

This relish 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. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.

Top Review by Melissabsn

I have been looking for some inexpensive canning ideas and stumbled acrosswd this one. I doubled the recipe and had exactly enough cabbage, peppers and brine to make exactly 8 pints. We waited patiently for a month to open the first jar. That seemed like such a long time, but was well worth the wait. It is a sweeter relish that kraut. But it has been a huge hit with everyone in my family. Now all they want is hot dogs. I would recommend this for anyone. I did double the red pepper flakes...still not much heat. I may add more on my next batch. LOVE THIS!!

Ingredients Nutrition


  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.
  2. In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
  3. 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.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
  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.

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