Pickled Cabbage and Peppers
"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."
photo by gailanng
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
4 pints
ingredients
- 2 lbs cabbage, cored and shredded
- 5 cups bell peppers, cut into thin strips (a mix of red and yellow is pretty)
- 1⁄4 cup pickling salt
- 1 cup sugar
- 1 1⁄2 cups white wine vinegar
- 1⁄2 teaspoon hot pepper flakes
- 4 teaspoons mustard seeds
- 6 garlic cloves, minced
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.
Questions & Replies
-
Can red cabbage be used instead of green cabbage? -
should the jars seal after the hot water bath or will they seal during fermentation? -
Hi, I want to add shredded carrots to this recipe. Would that be okay and how much should be added? -
Can I use regular white vinegar instead of the white wine vinegar -
I notice you only use pint jars. Would quart jars work as well?
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Reviews
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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!!
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I am reviewing this now, even though we haven't had the opportunity to eat it yet!! <br/>After reading the other reviews, I doubled the recipe :)<br/>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 :)<br/>Thank you for posting!!<br/>**UPDATE** We opened a jar yesterday!! Delicious!! Thank you for a fun and easy recipe!! -
This is a great recipe and my family loves it. My boys put it on everything, from burgers to chicken to tuna sandwiches! I will definitely double the recipe next time. -
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!!
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This recipe is fabulous. I also add extra chilli for more bite. I love it with sausages, hot dogs or any cold meats. Take a large spoonful of it and wrap a slice of Parma or Serrano ham around it and eat like a sandwich. Lush...
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RECIPE SUBMITTED BY
dianegrapegrower
United States
