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 :
QUICK-PICKLED CABBAGE
Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
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 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.
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 RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
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.
More about "amish pickled cabbage food"
PA DUTCH PEPPER SLAW - MY HOMEMADE ROOTS
From myhomemaderoots.com
4.7/5 (42)Total Time 20 minsServings 10-12
- In a saucepan, combine the apple cider vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
- Chop cabbage in half and remove the core. Using a food processor, finely chop the green cabbage, carrot and bell pepper. (If you don’t have a food processor, you can chop them finely by hand, or use a box grater). Place the finely grated vegetables into a large bowl, and set aside while you make the dressing.
- Combine the vegetables and the dressing. Refrigerate until ready to serve. This slaw tastes best if it is made at least a few hours ahead.
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