Quick Cabbage And Carrot Pickle Recipes

CUCUMBER AND CARROT PICKLE

Steps:

• Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
• Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.

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.

QUICK PICKLED CARROTS

Steps:

• Add carrots to a large mason jar or glass container. Set aside.
• To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
• Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
• Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
• Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

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.

ASIAN PICKLED CABBAGE RESTAURANT APPETIZER

Steps:

• In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
• Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
• Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
• Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

QUICK CABBAGE AND CARROT PICKLE

Steps:

• In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes. Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking. Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes. Serve the pickled vegetables with fried chicken or grilled meats.

QUICK CABBAGE AND CARROT PICKLE

Steps:

• In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes.
• Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking.
• Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes.
• Serve the pickled vegetables with fried chicken or grilled meats.