Ingredients

The following ingredients have 4 Servings
  • 4 cups finely chopped cabbage
  • 3 cups diced green tomatoes
  • 2 1/2 cups diced bell peppers
  • preferably a mix of colors
  • 2 1/2 cups diced white onions
  • 1/2 cup minced jalapeño chiles
  • 1/3 cup kosher salt
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 1/2 teaspoons ground turmeric

Instruction

  • In a large bowl, toss the cabbage, tomatoes, peppers, onions, chiles and salt well with your hands
  • Cover and refrigerate at least 4 hours and up to overnight
  • Drain in a colander, rinse, and drain again
  • Meanwhile, in a medium saucepan, stir together the vinegar, water, sugar, mustard seeds, celery seeds and turmeric until the sugar dissolves
  • You can let the mixture sit as long as the vegetables do
  • When the veg mix is ready, bring the vinegar to a boil
  • Add the vegetables, return to a boil then reduce the heat to a simmer for 5 minutes—you want to keep the crunch
  • Ladle the mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months
  • You can serve it after a day or two