Categories: Sides

Ingredients

• 8 cups finely chopped green cabbage
• 6 cups diced green tomatoes
• 4 cups fresh corn
• 3 cups diced yellow onion
• 2 cups finely chopped fennel, both bulb and stalks
• 2 cups diced red bell peppers
• 1/4 cup kosher salt
• 4 1/2 cups cider vinegar
• 4 1/2 cups rice vinegar
• 1 1/4 cups sugar
• 2 star anise pods
• 1 1/2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp dry mustard
• 1 tbsp ground turmeric
• 1 tsp crushed red pepper

Directions

1. Combine cabbage, tomatoes, corn, onions, fennel, bell peppers and salt in a large bowl. Let stand at room temp for at least 2 hours or cover and refrigerate overnight.

2. Drain off any accumulated liquid and transfer the vegetables to a large pot. Add cider vinegar, rice vinegar, sugar, star anise, coriander seeds, fennel seeds, mustard, turmeric, and crushed red pepper. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until the vegetables are softened, about 20 minutes.

3. Ladle into 5 sterilized quart-size jars. Leave about 1/2 inch of headspace. Wipe the rims with a clean cloth. Place lids and rings on the jars. Twist until just finger-tight, but don’t overtighten. Let cool to room temp and refrigerate.

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