Pickled Cabbage and Peppers

Ingredients

2 pounds cabbage, shredded
5 cups red, yellow and/or orange bell peppers, cut into thin strips
1 cup sugar
1/2 teaspoon hot pepper flakes
4 teaspoons mustard seeds

Preparation

1
In a large bowl, 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 loosely into pint mason jars. 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.

Tools

 



Yield:

10.0 servings

Added:

December 9, 2009

Creator:

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