All The Best Recipes

Pickled Cabbage and Peppers

From Joy of Pickling, pg 207

  • 2 pounds cored and trimmed white head cabbage, shredded
  • 5 cups thinly sliced green or red or mixed bell peppers
  • 1/4 cup pickling salt
  • 1 cup sugar
  • 1 1/2 cups white wine vinegar
  • 1/2 teaspoon hot pepper flakes
  • 4 teaspoons whole black mustard seeds
  • 6 garlic cloves, minced

Doing round two of this.

This time, sliced up 2 red bell peppers, used plain white vinegar, brown instead of black mustard seeds, and sprinkled in maybe 1 1/2 tsp of dried garlic chips.

This is sort of the pickled cabbage and (bell) peppers recipe. Brown mustard seed instead of black. Subbed jalapeños for bell peppers — so didn’t add any chili flakes. 1 cup white wine vinegar, 1/2 cup regular white vinegar.

And, rather than hot processing, just put it into this jar and going to put at the back of the fridge for 3 weeks.

Also mixed coarse and regular fine salt since I didn’t have pickling salt. I rinsed it a fair bit but still seemed quite salty.