Categories: Sauces

Ingredients

• 4 tablespoons salt
• 1 quart water
• 3 cups cabbage
• 1 cup yellow onion
• 2 cups tomatillos
• 4 cups of red, yellow, and green peppers
• 2 cups white vinegar
• 1/2 cup sugar
• 4 allspice berries
• 2 bay leaves
• 1/2 teaspoon celery seed
• 1/2 teaspoon coriander
• 1/2 teaspoon black pepper
• 1 stick cinnamon
• 1/2 teaspoon turmeric
• pinch of cumin

Directions

1. Dice onions , tomatillos, and peppers.

2. In a large bowl combine salt and water.

3. Stir until dissolved.

4. Add cabbage, onions, tomatillos, and peppers.

5. Stir to combine.

6. Cover.

7. Set in fridge for at least 4 hours, but overnight is preferably.

8. Drain the vegetables.

9. Discard brine.

10. Set vegetables in a separate bowl.

11. In a large, non reactive stock pot, heat vinegar over medium heat.

12. Add sugar and spices.

13. Stir until the sugar has dissolved.

14. Heat the mixture over medium heat for 10 minutes.

15. Pour liquid over a mesh sieve, or cheesecloth, to remove spices.

16. Put liquid back into the pot.

17. Add brined vegetables to the liquid.

18. Heat until gently bubbling.

19. Cook for 10 minutes.

20. Sterilize lids and jars.

21. Use a funnel to fill each jar, leaving 1/4" head space.

22. Seal.

23. Allow to cure one week before eating.

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