Refrigerator Pickled Slaw Recipes

REFRIGERATOR PICKLED SLAW

Steps:

• Mix all ingredients very well.
• Cover and refrigerate for at least 3 hours, stirring occasionally.
• Best if allowed to marinate overnight before serving.

QUICK PICKLED SLAW RECIPE

Steps:

• Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
• Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.

PICKLED COLESLAW

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

COLE SLAW THAT KEEPS

Steps:

• Shred or chop cabbage, onions, and peppers. Sprinkle sugar on top. Combine dressing ingredients and bring to boil. Toss dressing with cabbage mixture. Cover and refrigerate for at least 6 hours. Slaw will keep for weeks without losing its freshness.

PICKLE COLESLAW

Steps:

• Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
• Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

REFRIGERATOR COLESLAW

Steps:

• Toss the cabbage, onion and carrots together in a large bowl.
• Boil the remaining ingredients together and pour over the vegetables.
• Toss just once and let sit at room temperature 1 and 1/2 hours.
• Toss salad once more, cover, and store in the refrigerator overnight before serving.

REFRIGERATOR PICKLES

Steps:

• In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.
• Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).

REFRIGERATOR COLESLAW

Steps:

• 1. Mix cabbage, pepper, and onions
• 2. Bring to boil: sugar, vinegar,oil, salt, mustard, and celery seeds.
• 3. Pour over cabbage mixture and mix well. Cover. Will keep in the refrigerator for several days.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

CRISP PICKLED COLE SLAW

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.

FREEZER SLAW

Steps:

• Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
• Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
• Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.

LOWCOUNTRY PICKLED COLESLAW

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.