Best 2 Red Pepper And Cabbage Pickle Recipes

**Discover a Culinary Symphony of Sweet, Sour, and Spicy: Red Pepper and Cabbage Pickle Recipes**

Embark on a culinary adventure with our tantalizing collection of red pepper and cabbage pickle recipes. These delectable pickles are a harmonious blend of sweet, sour, and spicy flavors, sure to delight your taste buds and leave you craving more. From classic red pepper and cabbage pickle to unique variations like spicy Szechuan pickle and refreshing cucumber and red pepper pickle, our recipes cater to diverse palates and preferences. Whether you're looking for a tangy condiment to elevate your everyday meals or a delightful side dish to impress your guests, these pickles are guaranteed to add a burst of vibrancy and flavor to your culinary creations. Get ready to explore a world of pickled perfection, where red peppers and cabbage dance together in a symphony of taste.

Here are our top 2 tried and tested recipes!

RED PEPPER AND CABBAGE PICKLE

Red Pepper and Cabbage Pickle image

My grandmother always made this to eat as a side salad with sandwiches or cold meat. I have seen similar recipes called Amish Pickled Coleslaw. It is a little extra work with the soaking but it is a nice change from other pickle or relish recipes. Add a jalapeno pepper to each jar if you like heat.

Provided by the4taals

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 10h15m

Yield 48

Number Of Ingredients 11

Ingredients

2 heads cabbage, finely shredded
3 tablespoons salt
4 cups water
4 cups vinegar
1 ½ cups white sugar
1 cup vegetable oil
1 tablespoon ground turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds
10 onions, chopped
10 sweet red peppers, chopped

Steps:

Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
Squeeze out liquid from the cabbage; drain.
Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 15.2 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 448.6 mg, Sugar 10.8 g

PICKLED CABBAGE AND PEPPERS

Pickled Cabbage and Peppers image

This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.

Provided by dianegrapegrower

Categories Vegetable

Time 40m

Yield 4 pints

Number Of Ingredients 8

Ingredients

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 teaspoon hot pepper flakes
4 teaspoons mustard seeds
6 garlic cloves, minced

Steps:

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.

Tips:

Choose fresh and crisp red peppers and cabbage for the best results.
Use a sharp knife to slice the vegetables thinly and evenly.
Make sure to sterilize the jars and lids before using them.
Pack the vegetables tightly into the jars, but leave some headspace at the top.
Use a weight to keep the vegetables submerged in the vinegar solution.
Store the pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Red pepper and cabbage pickle is a delicious and easy-to-make condiment that can be enjoyed as a side dish, sandwich topping, or ingredient in salads. It is also a great way to use up leftover vegetables. With a little planning and effort, you can make your own red pepper and cabbage pickle at home and enjoy it for months to come.