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    You are in: Home / Recipes / Pickled Cabbage and Peppers Recipe
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    Pickled Cabbage and Peppers

    Pickled Cabbage and Peppers. Photo by dianegrapegrower

    1/1 Photo of Pickled Cabbage and Peppers

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    dianegrapegrower's Note:

    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.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 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. 2
      In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
    3. 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. 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.

    Ratings & Reviews:

    • on August 11, 2009

      55

      Since we were grilling hot dogs for the 4th of July, I couldn't wait the full 3 weeks to open the first jar. Glad I didn't wait, it was quite a hit. Can't wait to see how much better it gets with some sitting time. UPDATE: 8/10/09 Entered this in the Ventura County Fair and won a blue ribbon!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2012

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2011

      55

      I am reviewing this now, even though we haven't had the opportunity to eat it yet!!
      After reading the other reviews, I doubled the recipe :)
      DH and I are anxious for the 3 week 'waiting period' before we pop open a jar of this beautiful relish. I will return in 3 weeks :)
      Thank you for posting!!
      **UPDATE** We opened a jar yesterday!! Delicious!! Thank you for a fun and easy recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Pickled Cabbage and Peppers

    Serving Size: 1 (1954 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 304.7
     
    Calories from Fat 11
    83%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 7121.4 mg
    296%
    Total Carbohydrate 73.9 g
    24%
    Dietary Fiber 9.2 g
    36%
    Sugars 61.8 g
    247%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    white wine vinegar

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