Ingredients
Units
Scale
- 2 cups green bell peppers – whole
- 2 cups sweet red bell peppers – whole
- 4 cups chopped cabbage
- 1 medium onion diced
- 2 Tablespoons salt
- 4 Tablespoons mustard seed
- 2 Tablespoon celery seed
- 3 or 4 whole hot red peppers
- 3/4 cup sugar
- 1 quart vinegar
Instructions
- Soak whole bell peppers in a brine of 1 cup salt and 1 gallon water, overnight.
- Remove bell peppers from brine and let stand in clear, cold water, then rinse well.
- Remove stems and seed and chop. (I use the food processor to get all the chopping done)
- Add chopped bell peppers to crock.
- Continue chopping your vegetables and placing them in the crock.
- Add your seasonings, remaining salt, sugar, vinegar and hot peppers, and stir together well.
- Let mixture steep overnight – use a weight stone or press plastic wrap down to cover contents well and keep all vegetables submersed in brine.
- Drain and heat the liquid. When the liquid is hot, add the other ingredients and cook for 10 minutes.
- Seal in clean, hot jars.
Notes
- You can use a small pickling crock like this one to brine your ingredients overnight.