A delightful pickled mix of cabbage and peppers, perfect for adding a tangy crunch to your meals.
Slice the cabbage and bell peppers into thin strips.
Use a sharp knife or mandoline for even slices.
In a large bowl, toss the sliced vegetables with the pickling salt. Cover and let sit for 8 hours.
Place a weight on top to press the vegetables and draw out moisture.
Rinse the vegetables thoroughly and drain well.
Ensure all excess salt is rinsed off to avoid overly salty pickles.
In a saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool slightly.
Stir constantly to dissolve the sugar completely.
Pack the vegetables into sterilized mason jars, layering with mustard seeds and garlic cloves.
Pack the jars tightly to minimize air gaps.
Pour the vinegar mixture over the vegetables, leaving 1/2 inch of headspace. Seal the jars with lids.
Use a funnel for easier pouring and to avoid spills.
Process the jars in a boiling water bath for 20 minutes.
Ensure the jars are fully submerged in water for proper sealing.
Let the jars cool and store in a cool, dark place for at least 3 weeks before consuming.
Label the jars with the date for easy tracking.
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