Pickled Green Cabbage with Sweet Peppers and Apple

Make this flavorful yet simple cabbage pickle recipe to go with the grilled protein of your choice.

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by Adobe Stock/Atlas
24 hours DURATION
30 minutes COOK TIME
24 hours PREP TIME
About 5 pints SERVINGS

Ingredients

  • 2 cups water
  • 1 tablespoon salt
  • 1/2 pound tart apples, such as Granny Smith, cored
  • 2 pounds green cabbage, cored and trimmed
  • 3/4 pound mixed sweet peppers (red, orange, or yellow), cored
  • 1/4 cup coarse salt
  • Spice Mix

  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons brown mustard seeds
  • 2 tablespoons minced garlic
  • 1 tablespoon coriander seeds, crushed

Brine

  • 1/2 cup maple syrup
  • 1 cup water
  • 2 cups apple cider vinegar

Directions

  • In a medium bowl, stir together water and salt. Cut apples into thin slices, dropping them into the bowl as they’re cut.
  • Cut cabbage and sweet peppers into thin strips, and place in a separate large bowl.
  • Drain apple slices, and add to vegetables. Massage coarse salt into vegetables and fruit to help release their juices. Cover bowl and let sit at room temperature away from direct sunlight for 24 hours.
  • Place vegetables and fruit in a large colander, and rinse well under running water. Drain in sink.
  • In a large bowl, combine all Spice Mix ingredients with well-drained vegetables and fruit, using your hands to make sure all the ingredients are well-coated with the mixture.
  • Wash jars, lids, and bands in hot, soapy water, and then rinse well. Place them upside down on a clean linen towel to drain.
  • Turn jars over, and lightly pack with vegetables and fruit, leaving 1 inch headspace.
  • Combine all brine ingredients in a small saucepan and bring to a gentle boil. Pour hot brine over vegetables and fruit in jars, leaving 1/2 inch headspace.
  • Cover each jar with a square of wax paper slightly larger than the jar opening.
  • Fold down the corners with a clean spoon, and push so some of the brine comes up over the wax paper. Wipe the rims, add the lids, and finger-tighten the bands. Cool completely. Tighten the bands, and store in the refrigerator.
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Pile this on grilled sausages, steak, or pork chops. It’s the perfect dish for cabbages, apples, and peppers to shine. This recipe may look like it has a lot of steps, but each is simple, and the bold-tasting result is worth the effort. Yield: about 5 pints.

Ingredients

  • 2 cups water
  • 1 tablespoon salt
  • 1/2 pound tart apples, such as Granny Smith, cored
  • 2 pounds green cabbage, cored and trimmed
  • 3/4 pound mixed sweet peppers (red, orange, or yellow), cored
  • 1/4 cup coarse salt

Spice Mix

  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons brown mustard seeds
  • 2 tablespoons minced garlic
  • 1 tablespoon coriander seeds, crushed

Brine

  • 1/2 cup maple syrup
  • 1 cup water
  • 2 cups apple cider vinegar

Directions

  1. In a medium bowl, stir together water and salt. Cut apples into thin slices, dropping them into the bowl as they’re cut.
  2. Cut cabbage and sweet peppers into thin strips, and place in a separate large bowl.
  3. Drain apple slices, and add to vegetables. Massage coarse salt into vegetables and fruit to help release their juices. Cover bowl and let sit at room temperature away from direct sunlight for 24 hours.
  4. Place vegetables and fruit in a large colander, and rinse well under running water. Drain in sink.
  5. In a large bowl, combine all Spice Mix ingredients with well-drained vegetables and fruit, using your hands to make sure all the ingredients are well-coated with the mixture.
  6. Wash jars, lids, and bands in hot, soapy water, and then rinse well. Place them upside down on a clean linen towel to drain.
  7. Turn jars over, and lightly pack with vegetables and fruit, leaving 1 inch headspace.
  8. Combine all brine ingredients in a small saucepan and bring to a gentle boil. Pour hot brine over vegetables and fruit in jars, leaving 1/2 inch headspace.
  9. Cover each jar with a square of wax paper slightly larger than the jar opening.
  10. Fold down the corners with a clean spoon, and push so some of the brine comes up over the wax paper. Wipe the rims, add the lids, and finger-tighten the bands. Cool completely. Tighten the bands, and store in the refrigerator.

Excerpted from Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielsen (University of Minnesota Press). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Reprinted by permission of the University of Minnesota Press.