Cabbage, Red Pepper, and Onion Pickle

Name: Cabbage, Red Pepper, and Onion Pickle
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 48 servings
Cuisine: International
Ingredients: 1 tbsp Celery Seed; 2 whole Green Cabbage; 1 tbsp Ground Turmeric; 1 tbsp Mustard Seeds; 10 whole Onion; 10 whole Red Bell Pepper; 3 tbsp Salt; 1.5 cups Sugar; 1 cup Vegetable Oil; 4 cups Water; 4 cups White Vinegar

Side Dish 🥗Snack 🍿 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Cabbage, Red Pepper, and Onion Pickle balances a tangy vinegar bite with a gentle sweetness, soaking into tender shreds of cabbage, peppers, and onions for a crisp, bright crunch. Mustard and celery seeds add warm, aromatic pops that make each bite lively. Serve it alongside sandwiches, grilled sausages, or roast meats, or tuck it into charcuterie boards for a refreshing counterpoint.

Prep45 mins
Cook1 hr 30 mins
Serves48
DifficultyMedium

1

Put the cabbage in a large non-reactive bowl or a plastic food-safe bucket. Sprinkle the salt over the cabbage and toss to combine. Cover with plastic wrap or a lid. Refrigerate to soak for 8 hours to overnight.
2

Squeeze the liquid out of the cabbage; drain.
3

In a large pot, combine the water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds; bring to a boil. Stir in the drained cabbage, the onions, and the red pepper. Return to a boil, then reduce the heat and simmer until the onions are very tender, about 45 minutes.
4

Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack the cabbage mixture into the hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the inside of the jars to release any air bubbles. Top with the lids and screw on the rings.
5

Place a rack in the bottom of a large pot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water if needed to cover the 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 them on a cloth-covered or wooden surface, several inches apart, until cool. Press the top of each lid with a finger to confirm the seal is tight (the lid does not move up or down). Store in a cool, dark place.