Best 7 Pickled Cucumber And Cabbage Recipes

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**Discover a delightful symphony of flavors with our collection of pickled cucumber and cabbage recipes. Embark on a culinary adventure as we present a diverse range of pickling techniques and flavor combinations to transform ordinary vegetables into extraordinary culinary creations. From the tangy and refreshing Quick Refrigerator Pickles, perfect for a speedy snack or addition to your favorite sandwich, to the zesty and flavorful Fermented Pickles, a labor of love that rewards you with a probiotic-rich delight. Elevate your pickling game with our Dilly Beans recipe, a classic American pickle with a delightful dill and garlic infusion. Experience the unique charm of Pickled Cabbage, a staple in many Eastern European cuisines, known for its sour and tangy taste. And for those who enjoy a spicy kick, our Spicy Pickled Cucumbers offer a fiery twist that will tantalize your taste buds. Join us on this pickling journey and discover the endless possibilities of transforming humble vegetables into culinary gems.**

Let's cook with our recipes!

ASIAN PICKLED CABBAGE RESTAURANT APPETIZER



Asian Pickled Cabbage Restaurant Appetizer image

Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds

Provided by Judy

Categories     Vegetables

Time P1DT2h10m

Number Of Ingredients 8

2 pounds cabbage ((900g, hand-pulled into large pieces))
2 carrots ((about 6 ounces/170g, cut into bite-sized pieces))
¼ cup ((plus ½ teaspoon salt, divided))
2 cups water
1 cup sugar
1 cup white vinegar ((5% acidity))
3 cloves garlic ((smashed))
2-3 fresh chili peppers ((optional))

Steps:

  • In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
  • Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
  • Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
  • Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 907 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

PICKLED CABBAGE



Pickled Cabbage image

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

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

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

QUICK-PICKLE CUCUMBERS AND ONIONS



Quick-Pickle Cucumbers and Onions image

Don't skip this summer staple.

Provided by Sheri Castle

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

3 cups fresh cucumbers, thinly sliced (peeled if necessary)
½ - 1 cup onions, thinly sliced
1 garlic clove, finely chopped (optional)
1 cup white distilled or apple cider vinegar
1 cup water
2 tablespoons sugar, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place the cucumbers and onions in a clean 1-quart jar with a tight-fitting lid. Add the garlic, if using. Combine the vinegar, water, sugar, salt, and pepper in a measuring cup and stir until the sugar and salt dissolve. Pour into the jar, making sure the vegetables are submerged. Cover and refrigerate until chilled. The vegetables keep for about a week.

CUCUMBER AND CARROT PICKLE



Cucumber and Carrot Pickle image

This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 7

Kosher salt
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

Steps:

  • Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
  • Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

PICKLED CUCUMBER AND CABBAGE



Pickled Cucumber and Cabbage image

Categories     Vegetable     Side     Vegetarian     Condiment     Vinegar     Cucumber     Healthy     Cabbage     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 7

1/3 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 small red cabbage, very thinly sliced
1/2 red onion, thinly sliced
1/2 cup rice vinegar (not seasoned)
1/3 cup sugar
1/4 cup water
2 teaspoons salt

Steps:

  • Combine cucumber, cabbage, and onion in a bowl. Bring remaining ingredients to a boil in saucepan, stirring, and immediately pour over cucumber mixture. Toss mixture and let stand at room temperature, stirring occasionally, 10 minutes. To cool quickly, chill in freezer 15 minutes.

QUICK CABBAGE AND CARROT PICKLE



Quick Cabbage and Carrot Pickle image

Categories     Microwave     Side     Vegetarian     Quick & Easy     Carrot     Cabbage     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

3 cups thinly sliced cabbage
1 carrot, cut into julienne strips
1 tablespoon salt
1/2 cup distilled white vinegar
2 tablespoons sugar

Steps:

  • In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes. Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking. Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes. Serve the pickled vegetables with fried chicken or grilled meats.

PICKLED CABBAGE



Pickled Cabbage image

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

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 :

Tips:

  • Choose fresh, firm cucumbers and cabbage: The quality of your vegetables will greatly impact the final product, so make sure to select the best ones you can find.
  • Use a clean jar and lid: This will help to prevent contamination and ensure that your pickles are safe to eat.
  • Follow the recipe carefully: Especially if you are new to pickling, it is important to follow the recipe closely to ensure that your pickles turn out well.
  • Be patient: Pickling takes time, so don't expect to have your pickles ready to eat right away. Most recipes require at least a few days, or even weeks, for the flavors to develop fully.
  • Store your pickles in a cool, dark place: This will help to preserve their flavor and quality.

Conclusion:

Pickled cucumber and cabbage are a delicious and versatile side dish that can be enjoyed all year round. They are also a great way to use up extra cucumbers and cabbage from your garden. With a little planning and effort, you can easily make your own pickled cucumber and cabbage at home. So next time you are looking for a tasty and healthy snack or side dish, give this recipe a try!

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