Makes 6 cups
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  1. 1 small head green cabbage, cored and quartered
  2. 2 large green tomatoes, quartered
  3. 1 large sweet onion, quartered
  4. 1 red bell pepper, seeded and quartered
  5. 1 jalapeño, stemmed and seeded
  6. 1/4 cup kosher salt
  7. 1 1/4 cups distilled white vinegar
  8. 2/3 cup sugar
  9. 1/4 cup water
  10. 1 teaspoon powdered mustard
  11. 1 teaspoon mustard seeds
  12. 1/2 teaspoon ground ginger
  13. 1/2 teaspoon ground turmeric
  14. 1/2 teaspoon crushed red pepper
  1. In the work bowl of a food processor, pulse cabbage and next 4 ingredients in batches until finely chopped. Transfer chopped vegetables to a large bowl, and stir in salt. Transfer vegetables to a large colander set over large bowl. Cover and refrigerate overnight.
  2. Press vegetables against colander to remove excess liquid, discarding liquid. Transfer vegetables to a large nonreactive pot, and stir in vinegar and all remaining ingredients. Bring to a boil over medium-high heat; cook, stirring occasionally, for 5 minutes. Remove from heat, and let cool completely. Cover and refrigerate for up to 1 month.
Paula Deen Magazine