Pickled Cabbage & Peppers ~ Home Canning Recipe...

This is a recipe from "The Joy of Pickling"...

Use it in place of Sauerkraut at your house. 

You can serve it hot, or cold.

~Pickled Cabbage & Peppers~

2 lbs. Cabbage - cored & shredded

5 C. Bell Peppers - chopped small

1/4 C. Pickling Salt

1 C. Sugar

1 1/2 C. Apple Cider Vinegar

1/2 tsp. Red Pepper Flakes

2 tsp. Yellow Mustard Seeds

2 tsp. Brown Mustard Seeds

6 Cloves Garlic - minced small

1. In a large 'non-reactive' bowl (don't ever use aluminum!) - toss the cabbage & peppers with the salt.

Cover and let them sit for about 12 hours to sweat the moisture out.

2. In a 'non-reactive' saucepan, combine the sugar and vinegar. Bring to a boil.

3. Rinse the salt off of the cabbage and peppers and drain really well. (I put a piece of plastic wrap over the top and push down hard to shove the excess moisture out through the strainer...) 

4. Toss the cabbage & peppers with the pepper flakes, mustard seeds and minced garlic.

5. Pack 4 Pint Jars tightly with the cabbage / pepper mix and ladle the hot brine over the mixture giving time for it to settle. Leaving 1/2" headspace.

6. Run a non-metallic object down the inside of the jars to let air bubbles escape, wipe rims clean and seal jars with hot lids and rings.

7. Process the jars in a boiling water bath for 20 minutes. 

    ~ Please adjust your processing time to your altitude!~