Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Red Pepper and Cabbage Pickle Be the first to rate & review! 1 Photo My grandmother always made this to eat as a side salad with sandwiches or cold meat. I have seen similar recipes called Amish Pickled Coleslaw. It is a little extra work with the soaking but it is a nice change from other pickle or relish recipes. Add a jalapeno pepper to each jar if you like heat. Recipe by the4taals Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 45 mins Cook Time: 1 hrs 30 mins Additional Time: 8 hrs Total Time: 10 hrs 15 mins Servings: 48 Yield: 6 to 8 quart jars Jump to Nutrition Facts Ingredients 2 heads cabbage, finely shredded 3 tablespoons salt 4 cups water 4 cups vinegar 1 ½ cups white sugar 1 cup vegetable oil 1 tablespoon ground turmeric 1 tablespoon celery seed 1 tablespoon mustard seeds 10 onions, chopped 10 sweet red peppers, chopped Directions 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. Squeeze out liquid from the cabbage; drain. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 106 Calories 5g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 106 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 3% Sodium 449mg 20% Total Carbohydrate 15g 6% Dietary Fiber 3g 9% Total Sugars 11g Protein 2g Vitamin C 53mg 266% Calcium 37mg 3% Iron 1mg 3% Potassium 212mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved