Ingredients
- 2 pounds cabbage, shredded
- 5 cups red, yellow and/or orange bell peppers, cut into thin strips
- 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
Make it step by step
- In a large bowl, 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 loosely into pint mason jars. 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.