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
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
PEPPER CABBAGE AKA AMISH SLAW-ANNETTE'S
I love sauerkraut cooked in brown sugar. I love it sweet with just a hint of sour. This recipe is the same. Cabbage and peppers with vinegar and sugar give it that sweet and sour flavor. The cabbage gives it a slight crunch though unlike kraut. This is known as 'Amish Slaw or Pickled cabbage' as well. It goes great with anything...
Provided by Annette W.
Categories Other Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- 1. I have used my food processor to chop the ingredients and I have done it by hand. Either way will be work as long as you cut everything "fine".
- 2. Combine cabbage, red bell pepper, and onion.
- 3. Mix sugar, vinegar, mustard seed, celery seed, salt and pepper. Pour over cabbage mixture. Stir to combine.
- 4. Chill overnight or for several days. Keeps well in refrigerator. Enjoy!
PICKLED CABBAGE AND PEPPERS
This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.
Provided by dianegrapegrower
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 8
Steps:
- In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
- In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
- Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
- Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.
RED PEPPER AND CABBAGE PICKLE
My grandmother always made this to eat as a side salad with sandwiches or cold meat. I have seen similar recipes called Amish Pickled Coleslaw. It is a little extra work with the soaking but it is a nice change from other pickle or relish recipes. Add a jalapeno pepper to each jar if you like heat.
Provided by the4taals
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10h15m
Yield 48
Number Of Ingredients 11
Steps:
- Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
- Squeeze out liquid from the cabbage; drain.
- Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
- Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
- Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 15.2 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 448.6 mg, Sugar 10.8 g
PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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PICKLED CABBAGE AND PEPPERS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 438 per serving
- In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
- Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.)
- In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then turn it off. Do not continue to simmer, or you will not have enough brine. Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
- Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage
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- In a small sauce pan, bring the water, olive oil, vinegar and salt to a boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling liquid over the cabbage then toss the cabbage with two large spoons. Let cool for a few minutes.
- Transfer to a 2 quart jar, packing tightly. Cover with a lid and let cool to room temperature then refrigerate. It will only get better with time.
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