Red Pepper and Cabbage Pickle

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.

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

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

  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.

  2. Squeeze out liquid from the cabbage; drain.

  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.

  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.

  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.

  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.

Nutrition Facts (per serving)

106 Calories
5g Fat
15g Carbs
2g Protein
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.

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