Instructions

Step 1

In a medium bowl, stir ⅓ cup of the salt into 1⅓ cups very hot water until dissolved. Cool. Add peppers. Top with a plate to keep them submerged. Let sit 10 hours or overnight.

Step 2

In a large bowl, combine ½ cup of the sugar, 3 tbsp. of the vinegar, 3 tbsp. water, and ½ tsp. of the salt. Drain peppers and discard brine. Slice peppers into 1⁄8" shreds and add to vinegar mixture. Marinate for 30 minutes. Drain.

Step 3

In a medium saucepan, combine remaining 1 cup sugar, ⅓ cup vinegar, 1 tsp. salt, and 1¼ cups water. Boil, stirring constantly, until syrup forms, about 3 minutes. Add cabbage and peppers; cook 2 minutes. Cool. Can be refrigerated in a covered container for up to 1 week.

In a medium bowl, stir ⅓ cup of the salt into 1⅓ cups very hot water until dissolved. Cool. Add peppers. Top with a plate to keep them submerged. Let sit 10 hours or overnight.

Recipes

Leroy’s Spicy Cabbage

Name: Leroy's Spicy Cabbage
Total time: PT0D0H0M
Yield: makes 5 Cups
Ingredients: 1 ⁄ 3 cup plus 1 1/2 tsp. salt; 12 banana peppers, stemmed and seeded; 1 1 ⁄ 2 cups sugar; 1 ⁄ 2 cup vinegar; 6 cups shredded cabbage

Serves
makes 5 Cups

This pickled cabbage is great on Soupy Beans, and its spicy kick will make pork sing. Try it as a side with a ham sandwich.

Ingredients

¹⁄₃ cup plus 1 1/2 tsp. salt
12 banana peppers, stemmed and seeded
1 ¹⁄₂ cups sugar
¹⁄₂ cup vinegar
6 cups shredded cabbage

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Instructions

Step 1

In a medium bowl, stir ⅓ cup of the salt into 1⅓ cups very hot water until dissolved. Cool. Add peppers. Top with a plate to keep them submerged. Let sit 10 hours or overnight.

Step 2

Step 3

In a medium bowl, stir ⅓ cup of the salt into 1⅓ cups very hot water until dissolved. Cool. Add peppers. Top with a plate to keep them submerged. Let sit 10 hours or overnight.
In a large bowl, combine ½ cup of the sugar, 3 tbsp. of the vinegar, 3 tbsp. water, and ½ tsp. of the salt. Drain peppers and discard brine. Slice peppers into 1⁄8" shreds and add to vinegar mixture. Marinate for 30 minutes. Drain.
In a medium saucepan, combine remaining 1 cup sugar, ⅓ cup vinegar, 1 tsp. salt, and 1¼ cups water. Boil, stirring constantly, until syrup forms, about 3 minutes. Add cabbage and peppers; cook 2 minutes. Cool. Can be refrigerated in a covered container for up to 1 week.