Red Pepper and Cabbage Pickle recipe
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Ingredients
- 2 heads cabbage, finely shredded 3 tablespoons salt 4 cups water 4 cups vinegar 1 ½ cups white sugar 1 cup vegetable oil 1 tablespoon ground turmeric 1 tablespoon celery seed 1 tablespoon mustard seeds 10 onions, chopped 10 sweet red peppers, chopped
Nutrition Info
- 106.1 caloriescarbohydrate: 15.2 gcholesterol: : -fat: 4.9 gfiber: 2.6 gprotein: 1.5 gsaturatedFat: 0.6 gservingSize: -sodium: 448.6 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Red Pepper and Cabbage Pickle
Directions
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Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
Squeeze out liquid from the cabbage, drain.
Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot, bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.