**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
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
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
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
QUICK-PICKLE CUCUMBERS AND ONIONS
Don't skip this summer staple.
Provided by Sheri Castle
Time 1h10m
Yield 1 quart
Number Of Ingredients 8
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
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
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
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
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
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
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
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 :
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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