Post by Darlene on Jul 28, 2012 20:09:58 GMT -5
This is a yummy sort of hot, sweet and sour saurkraut that is good served hot or cold as a condiment on hot dogs and other sandwiches, or cooked with pork.
NOTE: I used a salad shooter with the slicing attachment to shred my cabbage. It does an awesome job of it, so if you have one, use it! Also, this recipe, followed to a T (I even weighed my cabbage with a food scale), is exactly enough to fill the 4 pint jars (tightly packed), and the liquid is just enough! win win!
2 pounds shredded cabbage
5 cups bell peppers (red, green, yellow or a mix), sliced thin
1/4 cup canning salt
6 cloves garlic, minced
4 teaspoons mustard seed
1 teaspoon crushed red pepper flakes
1 1/2 cups white vinegar
1 cup sugar
1. Toss cabbage, peppers and salt in a very large bowl. Cover and let sit in a cool place for 8 to 10 hours.
2. After 8 to 10 hours, rinse and drain cabbage mixture well. Add garlic, mustard seed and pepper flakes and mix well.
3. Combine sugar and vinegar in a non-reactive saucepan and bring to a boil. Remove from heat and let cool.
4. Pack cabbage mixture into 4 pint jars. Fill jars with vinegar mixture. Place hot lids and rings.
5. Water bath for 20 minutes.
6. Store in a dark, dry place for 3 weeks before opening.