The perfect addition to any backyard BBQ meal!
Yield: 10 quarts
Ingredients
7 pounds green cabbage, cored and shredded
6 pounds purple cabbage, cored and shredded
3 pounds carrots, julienne
4 red bell peppers, julienne
2 large white onions, julienne
13 cups sugar
5 cups water
8 cups white vinegar
½ cup salt, kosher
6 ½ Tablespoons celery seed
6 ½ Tablespoons mustard seed
½ teaspoon pickle crisp
Directions
Sanitize jars on a dishtowel.
In a large 30-quart bowl, gently toss cabbage with salt. Cover with a flour sack or other
breathable dish towel for at least 2 hours.
Remove covering and thoroughly rinse the cabbage to remove as much salt as possible.
Add in remaining vegetables and toss gently to combine.
In a large pot over medium-high heat, simmer water, vinegar, and sugar for approximately 2
minutes.
Add vegetable mixture to brine and warm through for approximately 2-3 minutes.
Return the vegetable mixture back to a large bowl.
Carefully ladle the vegetable mixture into jars.
Ladle hot brine over vegetable mixture and fill to ½” headspace. Remove any air bubbles and add additional brine if needed to reach proper headspace.
Using vinegar and a paper towel or clean dishtowel, wipe down jars, paying special attention to the rims of the jars.
Place lids and rings onto jars and seal to “fingertip tight”.
Add warm/hot jars to warm/hot water in a water bath canner. Ensure water covers jars 1-2 inches, add additional warm/hot water if necessary.
Cover pot with lid and bring to a hard boil, and process for 15 minutes.
Turn off heat and remove the lid from the pot. Allow jars to remain in uncovered pot for approximately 10 minutes.
Carefully remove jars and place them on a dishtowel. Allow jars to cool and seal for at least 24 hours before moving.
Once jars are cooled and sealed, remove rings and store jars in a dry, cool, and dark area.
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