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Nutrition Facts
Serving Size 1 pints 489g Recipe makes 4 pints) The following items or measurements are not included below: 1 1/2 cups white wine vinegar
Calories 307
Calories from Fat 14		(4%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7120mg		296%
Potassium 930mg		26%
Total Carbohydrate 74.0g		24%
	Dietary Fiber 9.0g	36%
	Sugars 62.9g
Protein 6.0g		12%
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Pickled Cabbage and Peppers

Recipe #369386 | 40 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: dianegrapegrower
May 4, 2009

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.

4 pints (change servings and units)

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

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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Featured Reviews for This Recipe

From: Mom2Two

On Oct 7, 2009

The first time I made this I made the mistake of leaving the brine on boil as I was filling the jars, instead of taking it off as soon as it got to a boil, and therefore ran out of brine. This is delicious and I've had it on hot dogs cold, as well baked with brats in it (loved that!) Next I'll try baking pork chops in it. Wonderful recipe and thanks!!

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From: Carol milford

On Sep 12, 2009

Hi, I made this excately as printed. i put all the cabbage in the jars and poured the brine over the cabbage and peppers. Had just enough brine. we loved the recipe .

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From: Zetty66

On Aug 11, 2009

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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From: Chef Paula #4

On Jun 4, 2009

WOW!! Opening day was yesterday and I barbecued some hotdogs and smoked sausages and opened the jar. Well we all fell in love-some of us just gave up on the meat and started eating with a fork-it really was that good!!! In between bites my DH says that the next batch needed a little more heat but other than that was just plain outstanding. In fact all the family left with a jar ( I am glad I got in there and hid an extra one when noone was looking. This recipe is definately a keeper and I encourage all to try it!! Thanks so much for posting!!!!

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