Pickled Cabbage and Peppers

Pickled Cabbage and Peppers created by gailanng

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.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • 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.
  • In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@dianegrapegrower
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@dianegrapegrower
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"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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  1. K. M.
    Hi, I want to add shredded carrots to this recipe. Would that be okay and how much should be added?
    Replies 1
  2. ratchetbg1977
    Can I use regular white vinegar instead of the white wine vinegar
    Replies 1
  3. farness1
    Made with only 1 tbls of sugar one red pepper per head of cabbage and added shredded carrots. Now just need to wait!
    Reply
  4. amdyche
    I notice you only use pint jars. Would quart jars work as well?
    Replies 1
  5. marickgang
    Can this be done with reduced or omitted salt? My husband is on a strict low-salt diet, and sauerkraut is usually too high in sodium. I was hoping to find a recipe like this that would be a nice alternative. Thanks!
    Replies 2
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