Directions:
- Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
- Slice the peppers thinly and chop into small pieces.
- Cut the onion into 4 pieces.
- Thinly slice the four pieces and separate into slices.
- Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
- Place all the chopped and shredded vegetables into a large bowl.
- In a small saucepan combine the sugar, vinegars, salt and celery seed.
- Bring to a boil.
- Boil for 3 minutes.
- Pour the hot vinegar over the shredded and chopped vegetables.
- Combine well.
- Transfer into large jars to store in the refrigerator.
- Cool before serving.
- This keeps for a very, very long time in the frig and actually gets better after pickling for several days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.25 Kcal (219 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 115.25mg | 5% | |
| Potassium | 171.34mg | 4% | |
| Total Carbs | 12.54g | 4% | |
| Sugars | 8.87g | 35% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 39.9mg | 67% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 45.8 Kcal (192 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 101.04mg | 5% | |
| Potassium | 150.21mg | 4% | |
| Total Carbs | 10.99g | 4% | |
| Sugars | 7.78g | 35% | |
| Dietary Fiber | 2.22g | 10% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 35mg | 67% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 27.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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