Ingredients
- 6 cups chopped green cabbage
- 4 1/2 cups small cauliflower florets
- 4 cups chopped red bell pepper
- 3 1/2 cups coarsely chopped green tomatoes
- 3 cups sliced sweet onion
- 3/4 cup chopped poblano pepper
- 5 tbsp. canning and pickling salt
- 5 cups apple cider vinegar
- 1 cup water
- 1 cup firmly packed light brown sugar
- 3 Tbsp. mustard seed
- 2 Tbsp. celery seed
- 1 tea. ground tumeric
- 1 tea. grated fresh ginger
- 1/2 tea. ground coriander
Preparation
Step 1
In a large bowl, add cabbage, cauliflower, red bell pepper, green tomatoes, onion, poblano pepper, and salt, tossing to combine. Let stand at room temperature for 4 hours. Drain, rinse, and drain vegetables again.
In a large nonreactive dutch oven, combine vinegar, 1 cup water, sugar, mustard seed, celery seed, tumeric, ginger, and coriander; bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer for 5 minutes.
Stir vegetables into vinegar mixture. return mixture to a boil over medium-high heat, reduce heat to medium, and simmer for 10 minutes.
Pack vegetables into sterilized jars, and cover with vinegar mixture, leaving a 1/2" head space.
Process in boiling water bath for 10 minutes.