Red Pepper and Cabbage Pickle

This multi-generational recipe for pickled cabbage, sweet red peppers, and onions makes for a nice side salad with sandwiches or cold meat.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 15 mins
• Calories: 106 Calories

Ingredients

• 1 cup vegetable oil
• 4 cups water
• 3 tablespoons salt
• 1 tablespoon ground turmeric
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds
• 4 cups vinegar
• 2 heads cabbage, finely shredded
• 10 onions, chopped
• 10 sweet red peppers, chopped
• 1.5 cups white sugar

Recipe Instructions

Step 1

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.

Step 2

Squeeze out liquid from the cabbage; drain.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.