Pickled Coleslaw Recipes

PICKLED RED-CABBAGE SLAW

Steps:

• Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
• In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

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.

PICKLED CABBAGE

Steps:

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

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.

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 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.

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.

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.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl.
• Pour salt evenly over the mixture.
• Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
• Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
• Note: I always allow the completed curtido to sit overnight before serving.

SPICY CURTIDO (PICKLED CABBAGE SLAW)

Steps:

• Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
• Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
• Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
• Fill two pint-sized Mason jars with the veggies and top with the brine.
• Seal well and let pickle overnight in the fridge.

PICKLED CABBAGE SLAW

Steps:

• In a bowl put in the cabbage and cover with salt.
• Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
• Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
• After salting rinse the cabbage twice to remove as much salt as possible.
• In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
• In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved.
• Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot.
• Ladle the veggies into jars.
• On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1" headspace.
• After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
• Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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.