Cabbage Pickles Recipes

PICKLED CABBAGE

Steps:

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

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.

TRADITIONAL NEWFOUNDLAND MUSTARD CABBAGE PICKLES

Steps:

• Pickles Method: 1. Cut all your vegetables in small bit size pieces, then put into a large boiler with 8 cups of cold water or until your vegetables are completely covered. Sprinkle 1/2 tsp salt in boiler. 2. Put lid on your boiler and leave soaking overnight or about 12 hours. 3. The next day drain all water off your vegetables and put about 4 to 5 cups to start boiling vegetables. Then you will need a cheese cloth put 3 bay leaves and 1 tbsp peppercorn seeds tie cloth on top then put in water with your vegetables. 4. Boil for about two hours or less on low to medium heat stirring occasionally so your vegetables don't burn on the bottom of your boiler. 5. When your vegetables are medium texture remove from heat and drain off all your water and take the cheese cloth out of your boiler. You can leave the vegetables in your boiler or put in a large bowl to set aside while you make your mustard sauce. Mustard Sauce Method: 1. In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled. 2. In a small bowl mix together 4 tbsp flour and 1/2 cup cold water until all lumps are gone from mixture. Start to pour in your vinegar mixture until all used keep mixing until it starts to thicken, then remove from heat and pour over your vegetables and start tossing it together. 3. When all tossed together start scooping the mustard cabbage pickles into your already prepared mason jars to bottle. 4. Please follow your canning instructions Sterilizing and Canning Procedures to bottle your pickles unless you are going to refrigerate all your pickles. This recipe makes 12 - 1 cup bottles of mustard cabbage pickles. Prep time: 20 minutes Soaking time: 12 hours Boiling time: 2 hours Bottling time: 1/2 hour Label and date your pickles before storing them.

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.

CABBAGE PICKLES

Steps:

• Chop cabbage and onions fine. Add vinegar and boil for.
• 10 minutes. Add sugar, and salt. Mix seasonings with flour.
• adding enough water to make a paste. Stir paste into.
• boiling pickles and boil for 20 minute Bottle and seal while hot.
• **Mom was not sure how many jars this made so I had to GUESS -- I said maybe 6 jars if anyone tries them maybe lt me know how many it makes.

CABBAGE PICKLE (BAECHU KIMCHI)

Steps:

• Sprinkle cabbage thoroughly with salt, gently separating leaves and spreading salt inside and out. Place cabbage in a long roasting pan; let sit at room temperature for 8 hours, until liquid has accumulated in pan. Rinse cabbage in cold water, drain well and press out liquid. Cut cabbage into coarse chunks, wider at frilly end, narrower at root end. Taste for seasoning and salt lightly if no salty flavor remains.
• In a large bowl, mix together remaining ingredients. Add cabbage pieces and toss well to coat. Transfer cabbage and dressing to a 1-quart jar and cover tightly. Let sit at cool room temperature 24 hours. Let sit, refrigerated, at least 5 days before serving.

PICKLED RED CABBAGE

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.

PICKLED RED CABBAGE

Steps:

• Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.