Best 5 Slaw Filled Pickled Peppers Recipes
**Startling Stuffed Pickled Peppers: A Culinary Symphony of Sweet, Savory, and Tangy Flavors**
Prepare to embark on a delightful culinary journey with our tantalizing Slaw-Filled Pickled Peppers! These vibrant gems are a harmonious blend of sweet, tangy, and savory flavors, sure to tantalize your taste buds and elevate any gathering. Stuffed with a crisp and refreshing coleslaw, these pickled peppers offer a delightful contrast of textures and flavors. Our collection features a diverse range of recipes, catering to various dietary preferences and culinary desires. From classic recipes brimming with traditional flavors to innovative variations infused with unique ingredients, there's a recipe for every palate. Whether you prefer a mild, medium, or spicy kick, our recipes are easily adaptable to suit your heat tolerance. So, get ready to impress your friends and family with these show-stopping Slaw-Filled Pickled Peppers, a delightful symphony of flavors that will leave them craving for more.
BELL PEPPER SLAW
Provided by Food Network Kitchen
Time 15m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
- Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
GRANDMA'S PEPPER SLAW
This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.
Provided by Carol Reese Hardbarger
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 32
Number Of Ingredients 6
Steps:
- Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
- Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 6 mg, Sugar 10.5 g
SLAW-FILLED PICKLED PEPPERS
Categories Pepper Summer Cabbage House & Garden
Number Of Ingredients 9
Steps:
- Cut a 1/2" slice from the stem end of the peppers and reserve. Carefully remove and discard seeds. Cover the peppers with well-salted cold water and let stand overnight. The next day, drain the peppers. Chop the cabbage fine, and mix with cloves, salt, celery seed, mustard seed and cinnamon. Fill the peppers with this mixture, replace end slices and tie in place. Place the peppers upright in a crock or large jars. Bring the vinegar and sugar to a boil and pour over the peppers. Place a plate or lid on top of the peppers, weight the plate, and cover the crock. Leave in a cool place for 3 weeks before using so that the flavors have time to mellow.
LOWCOUNTRY PICKLED COLESLAW
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.
Provided by Kim Severson
Categories salads and dressings, side dish
Time 15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
- Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
- Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams
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
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
Tips:
- Choose the right peppers: Pick smaller peppers with a firm texture and no blemishes. Bell peppers, cherry peppers, and jalapenos are all great options.
- Make sure your slaw is well-drained: Excess moisture in the slaw can make the pickled peppers soggy.
- Use a variety of slaw ingredients: Experiment with different vegetables, such as cabbage, carrots, celery, and onions. You can also add nuts, seeds, or dried fruit for extra flavor and texture.
- Season the slaw to taste: Use a combination of salt, pepper, and vinegar to create a flavorful slaw. You can also add herbs, spices, or citrus zest for extra flavor.
- Pack the peppers tightly in the jars: This will help to prevent them from floating to the top of the jar and becoming exposed to air.
- Cover the peppers completely with the pickling liquid: This will help to ensure that they are properly preserved.
- Store the pickled peppers in a cool, dark place: This will help to maintain their flavor and quality.
Conclusion:
Slaw-filled pickled peppers are a delicious and versatile snack or appetizer. They are easy to make and can be customized to your own taste. With a variety of fillings and pickling liquids to choose from, there are endless possibilities for creating your own unique slaw-filled pickled peppers.
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