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Hands-on Time
25 Mins
Total Time
4 Hours 5 Mins
Yield
Makes about 3 cups
Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

How to Make It

Stir together cabbage, onion, green tomatoes, chopped green and red bell peppers, and pickling salt. Cover and chill 2 to 8 hours. Transfer mixture to a Dutch oven. Stir in sugar, vinegar, 1/4 cup water, mustard seeds, celery seeds, turmeric, and, if desired, dried crushed red pepper. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 3 minutes. Cool to room temperature (about 30 minutes). Stir in jalapeño pepper, if desired. Cover and chill 1 to 8 hours before serving.

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