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 :
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
PICKLED CABBAGE SALAD
Steps:
- 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 large bowl. Core, seed and thinly slice red pepper; peel and thinly slice or julienne carrot; thinly slice cucumber (I quartered mine first). Add vegetables to cabbage bowl. By the time you're done preparing your vegetables, the sugar and salt should in the pickling mixture should dissolved. If not, whisk a few times until they do. Taste and adjust if you'd like it a little saltier - I added 1 more teaspoon of kosher salt in the end. Pour pickling brine over vegetables and cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests. Eat with everything. * Not all salts are weighted equally: Read more here. I used Morton brand, which for 1 tablespoon plus 2 teaspoons clocks in at 24 grams. If using table or fine sea salt, use only 4 teaspoons.
PICKLED RED CABBAGE
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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EASY PICKLED CABBAGE SALAD (VIDEO) - TATYANAS EVERYDAY …
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Reviews 10Calories 194 per servingCategory Dinner, Lunch, Soup And Salad
- Prepare the vegetables first. Peel away the first layer of leaves off the cabbage, cut and discard the center core and any hard, fibrous leaves. Cut the cabbage into 1-inch pieces. Peel and slice the carrots; chop celery, peppers and zucchini; quarter the mushrooms.
- Clean 3 to 4 mason jars with hot water and soap and find fitting lids. Drop about 10 whole peppercorns, 1 to 2 teaspoons fresh dill and 2 sliced garlic cloves into each jar. Layer the vegetables alternating with cabbage, packing the vegetables tightly into the jars.
- Prepare the pickling juice. In a large pot, combine the water, cider vinegar, oil, sugar and salt. Bring to a rolling boil over high heat, then remove from heat. Use a ladle to pour the hot pickling juice over the vegetables, filling the jars to the brim. Cover each jar with a lid, then set the salad into the refrigerator. Allow the salad to pickle for at least 6 to 8 hours, or best if left overnight. Salad will keep well for 1 to 2 weeks.
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