Best 8 Red Pepper And Cabbage Pickle Recipes

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"Red pepper and cabbage pickle" is a delectable and vibrant pickle bursting with flavors and textures. Its tangy, slightly spicy taste and crunchy bite make it an ideal accompaniment to various dishes. Whether you are looking for a zesty condiment to perk up your sandwiches and salads or a refreshing side dish to complement your main meals, this pickle delivers. Its vibrant colors also add a beautiful pop to any dining table. With its simple ingredients and easy-to-follow steps, this recipe guarantees a pickle that's not only delicious but also versatile.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK-PICKLED RED CABBAGE (ATCHARA)



Quick-Pickled Red Cabbage (Atchara) image

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

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 45m

Yield 8

Number Of Ingredients 7

1 pound red cabbage, finely shredded
½ cup spiced cane vinegar
1 tablespoon white sugar
2 teaspoons whole coriander seeds
1 ½ teaspoons ground black pepper
1 teaspoon kosher salt
1 Thai chile, chopped

Steps:

  • 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.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.9 g, Sodium 257.7 mg, Sugar 3.8 g

PICKLED CABBAGE AND PEPPERS



Pickled Cabbage and Peppers image

This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive.

Provided by dianegrapegrower

Categories     Vegetable

Time 40m

Yield 4 pints

Number Of Ingredients 8

2 lbs cabbage, cored and shredded
5 cups bell peppers, cut into thin strips (a mix of red and yellow is pretty)
1/4 cup pickling salt
1 cup sugar
1 1/2 cups white wine vinegar
1/2 teaspoon hot pepper flakes
4 teaspoons mustard seeds
6 garlic cloves, minced

Steps:

  • In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
  • In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
  • Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
  • Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.

RED PEPPER AND CABBAGE PICKLE



Red Pepper and Cabbage Pickle image

My grandmother always made this to eat as a side salad with sandwiches or cold meat. I have seen similar recipes called Amish Pickled Coleslaw. It is a little extra work with the soaking but it is a nice change from other pickle or relish recipes. Add a jalapeno pepper to each jar if you like heat.

Provided by the4taals

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 10h15m

Yield 48

Number Of Ingredients 11

2 heads cabbage, finely shredded
3 tablespoons salt
4 cups water
4 cups vinegar
1 ½ cups white sugar
1 cup vegetable oil
1 tablespoon ground turmeric
1 tablespoon celery seed
1 tablespoon mustard seeds
10 onions, chopped
10 sweet red peppers, chopped

Steps:

  • Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
  • Squeeze out liquid from the cabbage; drain.
  • Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
  • Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
  • Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 15.2 g, Fat 4.9 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 448.6 mg, Sugar 10.8 g

FRIED CABBAGE WITH CARROTS AND PEPPERS



Fried Cabbage with Carrots and Peppers image

Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.

Provided by Kardea Brown

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

3 slices bacon, chopped
Cooking oil, as needed
1 medium onion, sliced (1 1/2 cups)
1 large carrot, julienned (1 cup)
1 medium red bell pepper, sliced (1 cup)
1 yellow bell pepper, sliced (1 cup)
1 large head green cabbage (about 3 pounds), roughly chopped (12 cups)
1 clove garlic, minced
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
  • Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
  • Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

CABBAGE AND RED PEPPER GRATIN



Cabbage and Red Pepper Gratin image

Paprika contributes a spicy edge to this sweet, comforting gratin.

Provided by Martha Rose Shulman

Categories     easy, weekday, casseroles, side dish

Time 1h20m

Yield Serves four to six

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded green or red cabbage about 1 1/2 pounds
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon sweet or smoky paprika
3 eggs
1/2 cup milk
2 ounces Gruyère, grated 1/2 cup

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
  • Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
  • Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 136 milligrams, Sugar 6 grams, TransFat 0 grams

PICKLED RED CABBAGE



Pickled Red Cabbage image

This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 cups

Number Of Ingredients 7

4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt

Steps:

  • In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

RED PICKLED CABBAGE



Red Pickled Cabbage image

I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.

Provided by KaffirLime

Categories     Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 red cabbage
1/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup olive oil
salt & pepper

Steps:

  • Grate or shred cabbage into very thin slivers.
  • Place cabbage in a porcelain bowl.
  • Add 1/2 cup of olive oil.
  • Add 1/4 cup of Apple cider vinegar (I like the organic one).
  • Add 2 to 3 tablespoon of raw honey.
  • Toss and mix everything together and add salt & pepper to taste.
  • Store in glass jar(s). Keeps fresh for a long time.
  • The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.

Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 8.1, Fiber 1.5, Sugar 5.6, Protein 1

PICKLED RED CABBAGE



Pickled red cabbage image

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Provided by Sarah Cook

Categories     Condiment, Snack

Time 30m

Yield Makes 1kg

Number Of Ingredients 8

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

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.

Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • Choose the right cabbage: Select a firm, heavy head of cabbage with tightly packed leaves. Avoid heads with cracks or bruises.
  • Slice the cabbage thinly: This will help the cabbage pickle evenly and absorb the flavors of the brine.
  • Use a variety of peppers: Red bell peppers are a classic choice, but you can also use other colors like orange, yellow, or purple. For a spicier pickle, add some cayenne or jalapeño peppers.
  • Make a flavorful brine: The brine is what gives the pickle its flavor, so make sure it's well-seasoned. Use a combination of vinegar, water, sugar, salt, and spices like mustard seeds, coriander seeds, and bay leaves.
  • Let the pickle ferment: Fermentation is what gives pickles their characteristic sour flavor. Allow the pickle to ferment at room temperature for at least 2 weeks, or up to 4 weeks for a stronger flavor.

Conclusion:

Red pepper and cabbage pickle is a delicious and easy-to-make condiment that can be enjoyed on its own or used as a topping for sandwiches, salads, and tacos. With its vibrant color and tangy flavor, this pickle is sure to be a hit at your next gathering. So, gather your ingredients, follow the simple steps in this recipe, and enjoy the delicious results!

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