A crisp cocktail that amps up the heat (and then dials it back down) will liven up your sunny day.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 15 mins |
| Servings: | 48 |
| Yield: | 6 to 8 quart jars |
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
Instructions
- 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.