PICKLED CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
- Ingredients
2-1/2 cups shredded cabbage |
1/2 medium green pepper, diced |
1 celery rib, diced |
3/4 cup sugar |
1/2 cup vinegar |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
QUICK PICKLED SLAW RECIPE
This light, healthy slaw recipe is mildly acidic and full of flavor.
Provided by Paige Grandjean
Time 15m
Yield Serves 4
Number Of Ingredients 8
- Ingredients
½ cup unseasoned rice vinegar |
½ cup water |
1 tablespoon granulated sugar |
1 tablespoon mustard seeds |
1 ½ teaspoons salt |
3 cups (about 4 oz.) angel hair cabbage |
1 cup matchstick carrots |
3 radishes, cut into matchsticks (about ½ cup) |
Steps:
- Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
- Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.
PICKLED CABBAGE SLAW
Veggies in small quanitites to this already incredible pickled cabbage
Provided by Canning Homemade
Categories Salad
Time P1DT1h
Yield 10
Number Of Ingredients 7
- Ingredients
3 medium heads white cabbage - cored and shredded |
1/4 cup kosher salt |
1/2 cup each julienned - carrots, red onions, red and yellow bell peppers |
1 PC. each serano, jalapeno, and banana pepper - diced (optional) |
3 cups water |
4 cups white vinegar |
3 1/2 cups sugar |
Steps:
- In a bowl put in the cabbage and cover with salt.
- Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
- Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- After salting rinse the cabbage twice to remove as much salt as possible.
- In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
- In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved.
- Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot.
- Ladle the veggies into jars.
- On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1" headspace.
- After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
RED CABBAGE & PICKLED CHILLI SLAW
Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 5
- Ingredients
1 small red cabbage (about 500g), finely shredded |
1 red onion , thinly sliced |
3 medium carrots (about 150g each), coarsely grated |
2 tbsp chopped pickled jalapeño chillies , plus 100ml of their pickling liquid |
1 lime , juiced (optional) |
Steps:
- Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
- Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.
Nutrition Facts : Calories 83 calories, Fat 1 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
PICKLED RED-CABBAGE SLAW
As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
- Ingredients
1 small head red cabbage (about 2 1/4 pounds) |
1/2 cup red-wine vinegar |
1 tablespoon sugar |
Coarse salt and freshly ground pepper |
3 tablespoons olive oil |
2 tablespoons poppy seeds |
Steps:
- Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
- In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.
CURTIDO (SALVADORAN PICKLED SLAW)
This is a condiment served with almost any meal in El Salvador. It goes great with tamales and pupusas!
Provided by Nahum and Brandi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h20m
Yield 10
Number Of Ingredients 8
- Ingredients
1 head cabbage, finely shredded |
1 white onion, halved and sliced 1/4-inch thick |
1 large carrot, grated |
4 red bird's eye chile peppers, grated |
1 ½ tablespoons salt, or to taste |
3 cups boiling water |
½ cup vinegar |
1 tablespoon oregano |
Steps:
- Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
- Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
- Cover and refrigerate until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 7.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1074.9 mg, Sugar 4.1 g
JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW
Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 4h10m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 10
- Ingredients
1/2 cup rice vinegar (can be found in Asian Markets) |
2 tablespoons oriental sesame oil |
2 tablespoons soy sauce |
1 tablespoon fresh ginger, peeled, minced |
1 tablespoon golden brown sugar |
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets) |
1 medium cucumber, peeled, seeded, cut into matchstick-size strips |
1 medium carrot, peeled, seeded, cut into matchstick-size strips |
1 red bell pepper, cut into matchstick-size strips |
4 cups cabbage, thinly sliced |
Steps:
- Whisk first 6 ingredients in a medium saucepan.
- Bring to boil; pour into a large bowl.
- Add cucumber, carrot and red bell pepper.
- Add cabbage to vegetable mixture.
- It can be made up to 4 hours ahead.
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
- Ingredients
1/2 small head green cabbage, thinly sliced |
1/2 English cucumber, thinly sliced into half-moons |
2 large carrots, cut into thin strips (see Cook's Note) |
1/2 cup rice wine vinegar |
1/2 cup white vinegar |
2 tablespoons sugar |
1 teaspoon salt |
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
- Ingredients
6 tablespoons extra-virgin olive oil, plus more for drizzling |
8 pieces bone-in, skin-on chicken, 4 legs and 1 whole breast, quartered or 4 thighs |
Salt and freshly ground black pepper |
1/2 medium red cabbage, shredded |
1 large red onion, quartered and thinly sliced |
3/4 cup white balsamic or white wine vinegar |
1/4 cup sugar |
2 bay leaves |
6 peppercorns |
2 cloves |
1/2 cup Dijon mustard |
1 teaspoon crushed red pepper flakes |
2 teaspoons dried marjoram or oregano |
2 sprigs rosemary, leaves finely chopped |
1 cup dry white wine |
2 cups hot pickled vegetable salad (recommended: Giardiniera) |
Crusty bread |
Steps:
- Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
- Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
- While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
- Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
- Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.
COLE SLAW WITH MISO DRESSING
Red cabbage is especially pretty in this dish, but green cabbage, Napa or Savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Categories easy, lunch, salads and dressings, vegetables, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
- Ingredients
2 tablespoons yellow or red miso |
2 tablespoons honey |
1/3 cup rice vinegar |
1/3 cup vegetable or other neutral oil |
Kosher salt (Diamond Crystal) |
Black pepper |
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups) |
1 cup coarsely chopped cilantro leaves and tender stems |
1/2 cup roasted, salted peanuts |
1 tablespoon lime juice |
Steps:
- In a small bowl, whisk together miso, honey, vinegar and oil. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
- Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
- Just before serving, add cilantro, peanuts and lime juice, and toss to combine.
CRISP PICKLED COLE SLAW
This was passed down to me from my mother and it is just great!! My 6 year old son and his friends love it! It is great on the side with burgers or BBQ sandwiches and baked beans. I also like it as a snack. The purple cabbage makes it look so pretty, but you can also use just one type of cabbage(one type of vinegar may be used as well). Also, if you like it hot, try putting in a sliced jalapeno pepper or put some Tabasco sauce in it when you serve it. This recipe makes a lot, but it's ok because it keeps so well.
Provided by LisaAnne G
Categories Vegetable
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
- Ingredients
1/2 medium green cabbage |
1/2 medium purple cabbage |
1 green pepper |
1 red pepper |
1 onion |
2 carrots |
3/4 cup sugar |
1/2 cup apple cider vinegar |
1/2 cup champagne vinegar or 1/2 cup white wine vinegar |
1/2-3/4 teaspoon sea salt |
1/2 teaspoon celery seed |
Steps:
- Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
- Slice the peppers thinly and chop into small pieces.
- Cut the onion into 4 pieces.
- Thinly slice the four pieces and separate into slices.
- Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
- Place all the chopped and shredded vegetables into a large bowl.
- In a small saucepan combine the sugar, vinegars, salt and celery seed.
- Bring to a boil.
- Boil for 3 minutes.
- Pour the hot vinegar over the shredded and chopped vegetables.
- Combine well.
- Transfer into large jars to store in the refrigerator.
- Cool before serving.
- This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.
Nutrition Facts : Calories 66.6, Fat 0.2, Sodium 97.2, Carbohydrate 16.2, Fiber 1.9, Sugar 13.4, Protein 1.1
PICKLED COLESLAW
A marinated coleslaw that keeps well in the fridge for a week.
Provided by Leanne Mentz
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 10
Number Of Ingredients 9
- Ingredients
1 cup white vinegar |
¾ cup salad oil |
¼ cup white sugar |
2 tablespoons prepared mustard |
1 tablespoon celery seed |
1 large head cabbage, shredded |
1 medium onion, thinly sliced |
¼ cup white sugar |
1 tablespoon salt |
Steps:
- Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
- Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
- Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g
PICKLED JALAPENO CABBAGE SLAW | TASTY KITCHEN: A …
In a food processor chop cabbage, purple cabbage, and onions until the mixture is in small pieces. Add it into a large mixing bowl. Using the same food processor chop up carrots and radishes. Add this mixture to the bowl along with cilantro, …
From tastykitchen.com
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COOKING WITH MARY AND FRIENDS: PICKLED CABBAGE SLAW
2014-09-04 1 tsp course-ground black pepper. Method. Rough chop all vegetables and place in large non-reactive bowl (stainless steel or glass). Sprinkle liberally with Fruit Fresh to keep veggies from browning. In a large …
From cookingwithmaryandfriends.com
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SPICY CURTIDO (PICKLED CABBAGE SLAW) | MEXICAN PLEASE
2017-09-19 Instructions. Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot. Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black …
From mexicanplease.com
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PICKLED CABBAGE AND RED ONION SLAW RECIPE - A HEALTHY …
2017-02-25 Instructions. Using a mandoline or mini food processor, finely shred the cabbage and onion and leave aside. Mix together white wine vinegar, salt, sugar, water and thyme. Add your cabbage and onion to the liquid formula …
From greedygourmet.com
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PICKLED COLESLAW - RECIPE - FINECOOKING
Preparation. In a large bowl, toss the cabbage and carrot with the salt. Let sit at room temperature until wilted, 5 to 10 minutes. Using your hands, wring out as much moisture from the mixture as you can, and transfer to a large, dry bowl. …
From finecooking.com
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10 BEST PICKLED CABBAGE SLAW RECIPES | YUMMLY
2022-05-18 Apple Cider Ham With Molasses Glaze With Warm Cabbage, Farro, and Toasted Walnut Slaw Pork. walnuts, molasses, fennel bulb, green cabbage, fresh thyme, fresh thyme and 13 more.
From yummly.com
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PICKLED RED CABBAGE SLAW - WOOLWORTHS TASTE
Cooking Instructions. 1. Discard the cabbage’s core and any outer leaves. Shred finely. Mix the cabbage, onion, peppercorns, bay leaves and garlic. Turn into a clean, sterilised jar. 2. To make the pickle, bring the vinegar, water, sugar and salt to a boil and simmer for a few minutes. Remove from the heat and allow to cool.
From taste.co.za
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QUICK-PICKLED CABBAGE RECIPE - THE SPRUCE EATS
2021-04-26 Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using. Put the shredded red cabbage in a bowl and then pour the hot brine over it. Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
From thespruceeats.com
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QUICK PICKLED CABBAGE (+ HOW TO PICKLE ANY VEGETABLE)
2018-03-23 Stir together. Bring to a boil for 2 minutes. Add in the red cabbage, and allow to boil for 2 minutes with the red cabbage. Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture.
From jessicainthekitchen.com
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2022-05-27 Clean and shred the cabbage. Chop dill. Place cabbage and dill in a bowl large enough to combine everything together. Add sour cream, mayo, sprinkle with salt to taste. Combine all well. You can serve it young cabbage slaw straight away or transfer it to the fridge for half an hour, so that the cabbage soften a bit.
From cookinpolish.com
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PICKLED NAPA CABBAGE SLAW - SPICED PEACH BLOG
2014-06-16 Turn off heat and bring to room temperature. Combine Napa cabbage, carrots, red pepper, and hot green pepper into a long glass dish. Pour rice vinegar mixture over the vegetables stirring to combine well. Cover and refrigerate pickled cabbage slaw overnight, removing once from the refrigerator to thoroughly stir together mixture.
From spicedpeachblog.com
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BEST CABBAGE AND ROASTED PEPPER SLAW WITH PICKLED RAISINS …
In a large bowl, toss the cabbage with ½ teaspoon salt; let stand for about 15 minutes. Meanwhile, in a small microwave-safe bowl, stir together the raisins and 2 tablespoons vinegar.
From 177milkstreet.com
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RECIPE: REFRIGERATOR PICKLED SLAW | WHOLE FOODS MARKET
1 green and/or red cabbage, very thinly sliced. 1/2 red onion, very finely sliced. 1/2 English cucumber, halved lengthwise and thinly sliced crosswise. 1 tablespoon celery seed. 2 tablespoons sugar. 1/2 cup rice vinegar. 1/2 teaspoon fine sea salt. 1/4 teaspoon ground black pepper. Shop recipe on Amazon.
From wholefoodsmarket.com
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2022-05-05 Curtido – Pickled Cabbage Salad The Schizo Chef. boiling water, dried oregano, salt, sugar, red cabbage, white vinegar and 5 more.
From yummly.com
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EASY PICKLED CABBAGE | COOKTORIA
2019-08-20 1. Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well. 2. Transfer the cabbage mix into a glass jar, packing tightly. 3. In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil.
From cooktoria.com
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CURTIDO (SALVADORAN PICKLED CABBAGE SLAW) - PUPS WITH CHOPSTICKS
2018-07-29 Wash the carrot, and cut thin slivers out of it. Add the carrot slivers to the bowl with the cabbage. Peel and finely slice the onion and place a layer at the very top of the bowl on top of the carrots and cabbage. Sprinkle the salt and oregano over the onions. Evenly pour the hot water over the onions.
From pupswithchopsticks.com
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PICKLED CABBAGE SLAW - AMUSINGMARIA
Pickled Cabbage Slaw. Ingredients: 2 cups shredded cabbage or coleslaw mix 1/2 cup chopped onions 1/4 cup apple cider vinegar 1/4 cup water 1 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon salt. Instructions: 1. In a bowl, mix all ingredients thoroughly 2. Tightly seal with lid or plastic wrap 3. Mix Cabbage Slaw after 30 minutes 4. Seal or ...
From amusingmaria.com
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PICKLED CABBAGE SLAW FOR FISH TACOS - TAUNT ON WATER
2022-01-25 Make the cabbage: In a large bowl, combine the cabbage and jalapeños. In a small pot, bring the vinegar, 1 cup water, the sugar, salt, peppercorns, and coriander seeds to a boil. Stir until the sugar and salt have fully dissolved. Pour over the cabbage and jalapeños.
From tauntonwater.com
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EASY CURTIDO RECIPE (SALVADORAN) - TASTES BETTER FROM SCRATCH
2019-05-30 Bring 4 cups of water to a boil. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible. Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine.
From tastesbetterfromscratch.com
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CURTIDO (EL SALVADORAN PICKLED CABBAGE SLAW) - CURIOUS CUISINIERE
2020-02-27 Stir until the sugar and salt are dissolved. In a large bowl mix your shredded cabbage, julienned carrot, sliced onion, and red pepper (if using). Pack the vegetables into a quart sized canning jar (wide mouth jars work best). Pour the vinegar mixture over the vegetables and pack down tight.
From curiouscuisiniere.com
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HOW TO CAN CRUNCHY PICKLED PURPLE CABBAGE SLAW
Create a brine by adding sugar, vinegar, and spice bag in a large saucepan. Bring mixture to a boil; boil for 5 minutes. Remove the spice bag. Pack cabbage into hot pint sized jars. Leave ½ inch headspace. Ladle hot pickling liquid over cabbage leaving ½-inch headspace.
From becomingafarmgirl.com
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CURTIDO CABBAGE SLAW RECIPE - SELF PROCLAIMED FOODIE
2019-03-03 Combine the cabbage, carrot, onion, and jalapeno in a large bowl. Combine the remaining ingredients in a separate bowl and whisk well to mix. Pour the dressing over the cabbage mixture and stir. Taste and add additional salt, if needed. Cover and refrigerate for at least 2 hours or overnight (preferred) before serving.
From selfproclaimedfoodie.com
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PICKLED PURPLE CABBAGE - MOUNTAIN MAMA COOKS
2016-01-20 Cut, core and shred cabbage finely with a mandolin slicer or very sharp knife. Place cabbage in a large bowl. Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using. Pour brine over the cabbage.
From mountainmamacooks.com
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BEST COLESLAW WITH QUICK PICKLED VEGETABLES • ELECTRIC BLUE FOOD
2021-07-18 Squeeze the pickle juice out of the pickled vegetables pressing them between your hands or against a colander. Discard all the pickle juice and dry the bowl with a paper towel. Put vegetables back in. Add the mayonnaise and stir in homogeneously. Taste test and if desired stir in a sprinkle or salt and freshly cracked black pepper.
From electricbluefood.com
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PICKLED CABBAGE SALAD – SMITTEN KITCHEN
2014-11-10 Yield: 9 to 10 cups, which shrinks to 7 to 8 cups after pickling. Mix brine ingredients in the bottom of a medium bowl and set aside. Prepare your vegetables: Trim and core cabbage and slice thinly with a knife, food processor slicing blade or adjustable-blade slicer. Place in a …
From smittenkitchen.com
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PICKLED RED CABBAGE SLAW RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pickled Red Cabbage Slaw Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Balls Recipe Healthy Flavored Water Recipes Healthy Water Drinks Recipes ...
From recipeshappy.com
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RECIPE FOR PICKLED CABBAGE SLAW : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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PICKLED RED CABBAGE RECIPE CANNED - THERESCIPES.INFO
Canned Pickled Red Cabbage Recipe - recipesfo.com trend www.recipesfo.com. Bernardin Home Canning: Because You Can: Pickled Spiced Red … Recipes Details: Pack cabbage into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover cabbage to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust …
From therecipes.info
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PICKLED CABBAGE SLAW RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pickled Cabbage Slaw Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com
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QUICK CURTIDO (SALVADORAN CABBAGE SLAW) RECIPE - SERIOUS EATS
2020-08-19 A hot vinegar brine lends acidity to cabbage, onions, and carrots, but quickly cooling it in the refrigerator with the vegetables retains their crisp texture and bright, fresh color. Lightning-quick to prepare, the curtido will only get better with age in the fridge. What sauerkraut is to a hotdog and kimchi is to a Korean pancake, curtido is ...
From seriouseats.com
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QUICK PICKLED CABBAGE WITH CARROTS SLAW - FLAVORFUL HOME
2020-04-05 Peel and shred the carrots using the side of the grater with larger holes. Use a sharp knife to slice the cabbage thinly, peel and slice onions. 3. PREP. Pack the jar tightly with the cabbage slaw mix. 4. LIQUIDS. In a small saucepan, add apple cider, water, and sugar. Bring to boil so that the sugar completely dissolves.
From flavorfulhome.com
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COLESLAW FOR CANNING - CANNING AND COOKING AT HOME
2020-09-29 1) You can eat the coleslaw directly from the jar as is. 2) Drain and rinse the coleslaw and serve. 3) Drain and rinse the coleslaw and mix in mayonnaise and serve. Spicy Options: 1) Add red pepper flakes to each jar for some extra spice. 2) Replace the red bell pepper with a large poblano, large anaheim or 3 jalapeno peppers.
From canningandcookingathome.com
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BEST COLESLAW RECIPE WITH PURPLE CABBAGE AND PICKLED ONIONS
2 days ago Instructions. After shredding your vegetables and finely chopping your dill, transfer the veggies and herbs to a big mixing bowl and combine them well. Make your coleslaw dressing in a measuring jug with spout, by combining the creamy mayonnaise, wholegrain grain mustard, white wine vinegar, sea salt, and white pepper.
From grantourismotravels.com
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