Sassy Sauerkraut Relish Recipes

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Steps:

• Mix together saurkraut, onion, green pepper, celery, celery seed.
• Bring to boil and dissolve sugar and vinegar.
• Let cool then add to mixture.

Steps:

• Rinse sauerkraut under running water, (cold) drain well.
• dice green & red peppers.
• In large bowl,stir sauerkraut, peppers, cider vinegar, brown sugar & caraway seeds until mixed.
• cover & refrigerate over night.
• If you like you can store it in jars in refrigerator.

Steps:

• In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
• Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best) while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way) lol.
• Can be eaten right way. Tastes even better the next day. Store in refrigerator.