Pickled Savoy Cabbage Food

EASY PICKLED CABBAGE

Steps:

• Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
• Transfer the cabbage mix into a glass jar, packing tightly.
• In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
• Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.

QUICK PICKLED CABBAGE

Steps:

• Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.

PICKLED CABBAGE

Steps:

• In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

PICKLED CABBAGE

Steps:

• Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.

PICKLED CABBAGE

Steps:

• Using a sharp knife or a mandolin, thinly slice the cabbage and pack it into 2 32-oz (4 cup) mason jars. You might have to really pack it in there to get it all to fit but it shrinks up quite a bit as it pickles.
• In a large measuring cup, mix together the boiling water with apple cider vinegar, sugar, salt, pepper, and garlic. Mix to combine until all of the sugar and salt is dissolved.
• Divide the vinegar mixture evenly between the 2 mason jars. The jar should be filled up to the neck but if it's not, you can add in a little extra water. Seal tightly and give it a little shake to make sure everything is combined.
• Let sit for at least 2 hours to pickle, but you get best results after 24 hours. This lasts great in the fridge for about 2 weeks! ENJOY!

PICKLED CABBAGE

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.

PICKLED CABBAGE

Steps:

• Cut the first 2 inches off the top of the cabbage and use for something else.
• Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
• Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
• This is a Thai dish to be used a a side dish with curries.

PICKLED CABBAGE AND PEPPERS

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.