Forktionary

Pickled Cabbage And Peppers Recipe

This vibrant pickled cabbage and pepper relish, inspired by "The Joy of Pickling," is a tangy twist on a classic! Sour, sweet, and spicy, it's the perfect topping for hot dogs, sausages, or any dish needing a flavorful kick. Enjoy it hot or cold. Easily customizable with your favorite vinegar – we love white vinegar or apple cider vinegar for a delicious and affordable alternative to white wine vinegar.

Prep Time 20 mins
Cook Time 40 mins
Calories 304.8 kcal
Protein 10g
Rating 4.5 (12 Reviews)
Pickled Cabbage And Peppers 13

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Cabbage And Peppers

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pickled Cabbage And Peppers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pickled Cabbage And Peppers

  1. 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.
  2. Cover the bowl and let the mixture stand in a cool place for 8-12 hours to draw out moisture.
  3. Rinse the cabbage and pepper mixture thoroughly under cold water and drain very well in a colander. Squeeze out excess liquid.
  4. 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.
  5. Bring the vinegar mixture to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat and simmer for 5 minutes.
  6. Remove the saucepan from the heat and let the vinegar mixture cool completely.
  7. In a large bowl, gently toss the drained cabbage and peppers with the cooled vinegar mixture.
  8. Pack the vegetable mixture firmly into sterilized pint-sized mason jars, leaving about ½ inch of headspace at the top.
  9. Wipe the rims of the jars clean. Secure lids tightly.
  10. Process the filled jars in a boiling water bath for 20 minutes. Ensure jars are completely submerged in boiling water.
  11. Remove jars from the boiling water bath and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
  12. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Canning Condiments Etc Vegetables Technique Water Bath