Pickled Cabbage and Peppers Recipe

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Ingredients:

Serving

2 lbs cabbage, cored and shredded
5 cups bell peppers, cut into thin strips (a mix of red and yellow is pretty)
1/4 cup pickling salt
1 cup sugar
1 1/2 cups white wine vinegar
1/2 tsp hot pepper flakes
4 tsp mustard seeds
6 garlic cloves, minced

Directions:

In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.07 Kcal (369 kJ)
Calories from fat	2.32 Kcal
		% Daily Value*
Total Fat	0.26g	0%
Sodium	2377.29mg	99%
Potassium	239.79mg	5%
Total Carbs	19.22g	6%
Sugars	15.09g	60%
Dietary Fiber	3.39g	14%
Protein	1.03g	2%
Vitamin C	107.6mg	179%
Vitamin A	2mg	66%
Iron	33.6mg	187%
Calcium	42.4mg	4%

Amount Per 100 g
Calories	39.6 Kcal (166 kJ)
Calories from fat	1.04 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Sodium	1068.99mg	99%
Potassium	107.83mg	5%
Total Carbs	8.64g	6%
Sugars	6.78g	60%
Dietary Fiber	1.52g	14%
Protein	0.46g	2%
Vitamin C	48.4mg	179%
Vitamin A	0.9mg	66%
Iron	15.1mg	187%
Calcium	19.1mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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