Ingredientes para Pickled Cabbage And Peppers
- 1 medium head of green cabbage (about 4 cups, shredded)
- Bell Peppers
- Pickling Salt
- 1 cup granulated sugar
- White Wine Vinegar
- Hot Pepper Flakes
- 1 teaspoon mustard seeds
- Garlic Cloves
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Cómo preparar Pickled Cabbage And Peppers
- In a large bowl, toss 1 medium head of finely shredded green cabbage (about 4 cups) and 1 cup of thinly sliced bell peppers (any color or combination) with 2 tablespoons of kosher salt.
- Cover the bowl and let the mixture stand in a cool place for 8-12 hours to draw out moisture.
- Rinse the cabbage and pepper mixture thoroughly under cold water and drain very well in a colander. Squeeze out excess liquid.
- In a non-reactive saucepan (stainless steel or enamel), combine 1 cup of white vinegar (or apple cider vinegar), 1 cup of sugar, 1 teaspoon of red pepper flakes, 1 teaspoon of mustard seeds, and 2 cloves of minced garlic.
- Bring the vinegar mixture to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat and simmer for 5 minutes.
- Remove the saucepan from the heat and let the vinegar mixture cool completely.
- In a large bowl, gently toss the drained cabbage and peppers with the cooled vinegar mixture.
- Pack the vegetable mixture firmly into sterilized pint-sized mason jars, leaving about ½ inch of headspace at the top.
- Wipe the rims of the jars clean. Secure lids tightly.
- Process the filled jars in a boiling water bath for 20 minutes. Ensure jars are completely submerged in boiling water.
- Remove jars from the boiling water bath and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
- Store the cooled jars in a cool, dark, and dry place for at least 3 weeks before enjoying. The flavor will continue to develop over time.
Nutrition Information (Approximate per serving)
Sodium
296 g
Sugar
247g
Fat
1g
Carbs
24g
