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Category: Recipes
Prep Time: Cook Time: Total Time:
1 small sweet cabbage (about 2 pounds), cored and finely shredded (about 8 cups)
1 medium yellow bell pepper, seeded and cut into 1/4-inch dice
1 medium red bell pepper, seeded and cut into 1/4-inch dice
1 medium white onion, peeled and cut into 1/4-inch dice
1 tablespoon coarse salt
1 teaspoon whole black peppercorns
1 bay leaf
1 1-inch cinnamon stick
1/4 teaspoon whole cloves
1 1/2 cups distilled white vinegar
1 1/2 cups light-brown sugar, firmly packed
Directions:
1.In a nonreactive container, combine the cabbage, bell peppers and onion. Sprinkle with salt and toss to combine. Cover the container and place in the refrigerator overnight.
2.Remove the cabbage mixture from the refrigerator; drain and discard the liquid. Rinse the cabbage mixture with cold water; drain the water. Transfer the cabbage mixture to a nonreactive saucepan. Place the spices (peppercorns, bay leaf, cinnamon stick and whole cloves) in a small package of cheesecloth and tie the package closed with kitchen twine. Add the spice packet to the saucepan. Combine the vinegar and the sugar in a mixing bowl. Pour the liquid over the cabbage mixture and stir to combine. Bring the liquid to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, for about 20 to 25 minutes. Remove and discard the spice packet.
3.Ladle the relish into clean glass jars. Cool on a rack to room temperature. Cover the jars, and store them in the refrigerator for up to 2 weeks.
Read more: http://recipes.suite101-dot-com/article.cfm/sweet_cabbage_relish_and_refrigerator_pickles#ixzz0U3vMCOIt
CABBAGE RELISH
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 small sweet cabbage (about 2 pounds), cored and finely shredded (about 8 cups)
1 medium yellow bell pepper, seeded and cut into 1/4-inch dice
1 medium red bell pepper, seeded and cut into 1/4-inch dice
1 medium white onion, peeled and cut into 1/4-inch dice
1 tablespoon coarse salt
1 teaspoon whole black peppercorns
1 bay leaf
1 1-inch cinnamon stick
1/4 teaspoon whole cloves
1 1/2 cups distilled white vinegar
1 1/2 cups light-brown sugar, firmly packed
Directions:
1.In a nonreactive container, combine the cabbage, bell peppers and onion. Sprinkle with salt and toss to combine. Cover the container and place in the refrigerator overnight.
2.Remove the cabbage mixture from the refrigerator; drain and discard the liquid. Rinse the cabbage mixture with cold water; drain the water. Transfer the cabbage mixture to a nonreactive saucepan. Place the spices (peppercorns, bay leaf, cinnamon stick and whole cloves) in a small package of cheesecloth and tie the package closed with kitchen twine. Add the spice packet to the saucepan. Combine the vinegar and the sugar in a mixing bowl. Pour the liquid over the cabbage mixture and stir to combine. Bring the liquid to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, for about 20 to 25 minutes. Remove and discard the spice packet.
3.Ladle the relish into clean glass jars. Cool on a rack to room temperature. Cover the jars, and store them in the refrigerator for up to 2 weeks.
Read more: http://recipes.suite101-dot-com/article.cfm/sweet_cabbage_relish_and_refrigerator_pickles#ixzz0U3vMCOIt
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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