Appetizer - Pickled Red Cabbage recipes

Author: Randy Beier

Appetizer Side dish Condiment Garnish Pickles

Pickled Red Cabbage can be prepared in just a few minutes with a few ingredients including rice wine vinegar, chili peppers, garlic, and some other herbs and spices. Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes.

Quick Pickled Red Cabbage
Pickled Red Cabbage
Quick Pickled Red Cabbage Recipe
Quick-Pickled Red Cabbage (Atchara)
Is pickled red cabbage in vinegar good for you?
How long can pickled cabbage last?
Is pickled cabbage healthy?
What can you do with too much red cabbage?

Quick Pickled Red Cabbage

Super easy Pickled Red Cabbage, that's the perfect pink addition to your salads, tacos, and so many more. It's sweet, tangy, crunchy, and very delicious!
Provided by: green evi
Total time: 10 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 1

Ingredients:

4 cups of shredded red cabbage1 cup of apple cider vinegar1 cup of water2-3 tbsp maple syrup (or sugar)salt, pepperflavorings of your choice (see notes below)

How to cook:

Place cabbage in a large jar. If using garlic, chili, or ginger, add those to the cabbage as well.
In a bowl mix together vinegar, water, maple syrup, about 1 tsp of salt, large pinch of pepper, and flavorings of your choice.
Pour marinade over the cabbage, and cover with a lid. Let marinate at room temperature for at least 2-6 hours. Shake or stir occasionally.
After 2-6 hours place in the fridge until ready to serve. Pickled Red Cabbage will keep in the fridge for 2 weeks. Enjoy!

Notes: Pickled Red Cabbage (Quick Pickle), Instructions · Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar. · Heat the vinegar, sugar, and salt

Tags:

quick pickled red cabbage recipe quick-pickled red cabbage atchara

Pickled Red Cabbage

Pickled Red Cabbage can be prepared in just a few minutes with a few ingredients including rice wine vinegar, chili peppers, garlic, and some other herbs and spices.
Provided by: Catalina Castravet
Total time: 30 minutes
Cook time: 5 minutes
Prep time: 25 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1 small head red cabbage (thinly sliced)
2 cups rice wine vinegar
2 cups water
2 pieces of 1-inch fresh ginger root (peeled)
1/2 teaspoon mustard seed
1/2 teaspoon colored peppercorns
2 cloves garlic (peeled)
1 red chili pepper (sliced and seeded)
2 tablespoons white sugar
2 tablespoons salt

Nutrition:

How to cook:

fill jars
Divide the thinly sliced cabbage, ginger root, mustard seeds, peppercorns garlic cloves, and chili slices between two glass jars.
boil
To a medium saucepan over medium heat add the vinegar, water, sugar, and salt. Stir and bring to a boil.
pour
Pour the liquid over the cabbage and spices, and fill the jars.
cool
Let cool for 10 minutes.
keep
Cover and keep in the fridge for up to two weeks.

Notes: Quick Pickled Cabbage (+ How To Pickle Any Vegetable), ½ head red cabbage, chopped into smaller pieces · 1 cup apple cider vinegar · 1 cup filtered water · 2 teaspoons sea salt · 1 tablespoon coconut/

Quick Pickled Red Cabbage Recipe

This easy quick pickled red cabbage recipe makes delightfully zesty refrigerator pickles that are a perfect topping for tacos, a filling for burgers or an accompaniment for toasted sandwiches. Whether you use this red cabbage quick pickle as a side, garnish or condiment, it's very versatile and you can adapt the flavour to your palate.
Provided by: Lara Dunston
Total time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Mexican
Number of ingredients: 7

Ingredients:

½ head of red/purple cabbage (finely sliced)
4 bay leaves
2 tsp sea salt
2 tsp caster sugar
1 tsp black peppercorns
300 ml distilled white vinegar or cider vinegar
4-6 limes (juice only)

Nutrition:

How to cook:

Divide the finely sliced red/purple cabbage between the jars.
Pop a couple of bay leaves in each jar and then divide the salt, sugar and black peppercorns evenly between the two jars.
Add the white vinegar or cider vinegar and squeeze in the juice of the limes into each jar.
Taste the brine with a clean spoon and adjust seasoning as necessary then, with a new spoon, taste again. Alternatively, make your pickle brine in a separate jar, then, when you’re happy with the seasoning, pour the brine into the jars, screw the lids on, and shake each jar so everything is combined.
The sliced red/purple cabbage should be covered but if not, top up with more lime juice or vinegar, so the cabbage is covered, shake again, then screw the lids on and refrigerate for at least an hour before serving, although they’re best left overnight.

Notes: Easy Chinese Pickled Red Cabbage With Ginger, Once your cabbage and salt have sat for 2 hours and drained, add in the ginger and chilli and toss well to distribute evenly. Do not rinse the cabbage after it

Quick-Pickled Red Cabbage (Atchara)

Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days.
Provided by: Yana Gilbuena
Total time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

Notes: Quick Pickled Cabbage That Packs A Punch Southern Eats & Goodies, Here are some quick pickle brine ratios that work ; Here is one general quick pickling brine ratio. 2 parts vinegar; 6 parts water; 1 part salt; 1 part sugar.