Pickled cabbage, that’s on the menu for today to make then! I made 2 pickled cabbage recipes in fact: pickled cabbage with red cabbage, cinnamon and red wine. And pickled cabbage with white cabbage and cumin seeds also.
Bless the day I found out how to preserve leftover vegetables! I love to turn them into a delicious condiment because I have to throw away less food now!
It took a while before I figured out what the perfect ratio (at least to my taste) is between the vinegar and the amount of water that is needed. Let the cabbage marinate for at least 1 to 2 weeks in the fridge or a cool pantry or cellar before trying the pickled cabbage.
I recommend to eat it within 2 weeks after reopening the jar.
Pickled Red Cabbage
Apart from white and red cabbage I pickled cauliflower and green beans before as well. Just scroll further down this page to find those recipes then! One particular pickle recipe that is doing extremely well here on my website is my pickled pineapple recipe! Vinegar and pineapple, I know that this combo might sound a bit odd but it really works, check it out!
Next ingredient on my list to pickle are quail eggs!
But let’s not forget the mother of all pickles here: piccalilly of course! Crunchy bits of cauliflower, gherkins and silver skin onions in a creamy yellow curcuma sauce. Have you ever tried to make piccalilly pickles before at home then? Here is my instant homemade piccalilly recipe that only takes 30 minutes to prepare! It’s a shortcut method though, but definitely a good one if you can’t wait for 4 weeks to try it out.
My favorite recipe to serve the piccalilly pickle sauce? Mixed with cream, a great cream sauce for pork chops also known as pork chops Crosse and Blackwell!
So here’s my pickled red cabbage recipe. You can find the recipe for my homemade pickled red cabbage hot dogs below it also!
- 9 oz fresh red cabbage (250 g)
- ⅓ cup water (80 ml)
- ⅓ cup red wine (80 ml)
- 1 large garlic clove chopped
- ⅚ cup red wine vinegar (240 ml)
- ½ tsp ground cinnamon
- 3 tbsp soy sauce or worcester sauce
- ½ tsp ground cumin
- ⅓ tsp ground cayenne pepper
- 1 tsp tomato paste
- 1 tsp mustard seeds
- 2 tsp caster sugar
- 2 bay leaves
- Rinse the red cabbage and let it drain a bit. Then slice or shave the cabbage finely using a very sharp knife or a mandolin slicer.
- Peel and chop the garlic clove finely. Pour the water, red wine and red or white wine vinegar in a large saucepan and season with the cayenne pepper, mustard seeds, caster sugar, the ground cumin and cinnamon, the soy sauce (or worcester sauce), the tomato paste and a pinch of nutmeg and salt also. Add the finely chopped garlic and bay leaves as well. Place this mixture over medium heat until boiling.
- Once the pickle marinade is gently simmering, add the finely sliced red cabbage to the saucepan. Put a lid on the pan and cook the red cabbage for 30 minutes over medium heat. Stir regularly. Then turn the heat off. Let the pickled red cabbage soak in the cooling marinade for an hour until it is lukewarm.
- Then remove the lid and pour the pickled red cabbage in a sterilised glass jar. Let the red cabbage cool down fully now. Then close the jar with a lid and place the cabbage in the fridge for at least one week to marinate.
Homemade Pickled Cabbage Hot Dogs
Well here’s how to make and assemble your delicious hot dogs with pickled cabbage then!
- 2 hot dog buns or fresh bread rolls
- 2 fresh sausages
- ½ head romaine lettuce
- 4 to 5 tbsp pickled red cabbage
- 1 tbsp strong mustard
- 1 tbsp mayonnaise
- olive oil
- In a frying pan roast the sausages in a little olive oil until browned on all sides and cooked on the inside.
- In the meantime slice the romaine lettuce up and rinse it until clean. Let the lettuce drain well. Then add it to a large mixing bowl together with the mayonnaise and a pinch of pepper and salt.
- Stir the lettuce well and put it in the fridge for now.
- Slice the buns or bread rolls in half but keep both halves still attached. Don’t cut them open entirely.
- Divide the lettuce over the breads and top with a fried sausage. Then garnish the hot dogs with the homemade red cabbage and some mustard also. Serve warm.
Pickled Green Cabbage
Another pickled cabbage recipe. Yep, it does seem like we are pretty much on the pickle express today! After making a delicious cauliflower pickles (find that recipe a little further below this one) with some leftover florets I felt like experimenting a little with other kinds of vegetables. Now this handful of green cabbage sat just staring at me for a couple of days.I discarded the green leaves on the outside (because they are quite tough and chewy) and then went to work with only the paler inside. Last time I chose cloves and cumin seeds to spice up my cauliflower pickles (which was fantastic) so I went for a combination of raw sliced shallots and dried herbs this time. I could fill 2 jars with the ingredients listed below.
- 1 lb green cabbage 450 g)
- 1 large shallot sliced thinly
- 2 cups water (480 ml)
- ½ cup red wine vinegar (120 ml)
- 2 tbsp dried herbs
- Chop up the cabbage into thin strips and transfer them to a sieve. Rinse the cabbage and let it drain well.
- In a clean and dry glass jar sprinkle a little pinch of pepper, salt, a pinch of the dried herbs and a bit of sliced raw shallot.
- Cover this with some of the drained raw cabbage. Sprinkle again with a pinch of pepper, salt, dried herbs and sliced shallots.
- Keep filling the jar alternately in this way using your ingredients.
- In a small saucepan pour the water and the red or white wine vinegar. Season with a little pinch of pepper and salt as well.
- Then place the spiced vinegar mix over high heat until boiling. Then pour the hot mix on top of the raw cabbage in the jar.
- Let it fully cool down uncovered at room temperature. Once the pickled cabbage is cold, close the jar and store it in the fridge for up to one month.
Spicy Green Bean Pickle
Let me show you how to make a spicy green bean pickle at home. Perfect as a garnish for cold cuts and cheese!
- 10,5 oz green beans (300 g)
- 1 ¼ cup water (300 ml)
- ¼ cup white wine vinegar (60 ml)
- 1 tsp curry powder
- 1 tsp garlic paste
- 1 tbsp hot chili sauce
- 2 bay leaves
- 1 clove optional
- Clean and trim the green beans. Rinse them under cold running tap water and drain.
- In the meantime pour the white wine vinegar and water in a large saucepan.
- Add the curry powder, the bay leaves, the clove (optional) and the chili sauce.
- Bring all this to a boil over high heat. While the water is cooking slice the drained green beans into small bits.
- Once the water is boiling add the sliced green beans.
- Cook the green beans for 3 minute and take the saucepan off the heat. Scoop the green beans and bay leaves into a sterilized jar.
- Add the rest of the spicy vinegar water until the green beans are fully submerged.
- Don't close the lid until the pickled green beans have cooled down fully. Store the jar in the fridge for up to one month.
Hold your horses, pickled cauliflower?! Did you know that you can make a delicious cauliflower pickle at home with leftover raw cauliflower then? Well this is good news for people like me and the hubs who love fresh cauliflower to bits because one cauliflower head is just way too much for the two of us. That will not be a problem at all from now on.
The other half of the cauliflower always ends up in a salad, curry or soup the next day, no big deal. But I was just looking for something different to do with it this time. Pickled cauliflower for example!I love pickled vegetables because you can store them in the fridge or in a cold cellar or pantry for up to 1 month. Some pickles can even be stored for 3 months and more if the jars have perfectly been sterilised!
No idea how to serve pickled vegetables? Here’s an idea then: they are a great condiment for cold cuts and oven roasted ham, Sunday roast or beef!
Let me show you how to make a pickled cauliflower at home. Perfect as a garnish for cold cuts and cheese!
- 9 oz small cauliflower florets (250 g)
- a handful coarse sea salt
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- ¼ cup white wine vinegar (60 ml)
- 1 cup water (240 ml)
- 4 bay leaves
- 3 cloves
- Rinse the cauliflower florets well. Let them drain for a few minutes. Pour the florets in a glass bowl or jar and sprinkle with the coarse sea salt.
- Cover the container with a plate or some cling film and put it aside at room temperate for 24 hours. The day after pour the cauliflower florets back in the sieve and rinse them thoroughly to remove all the coarse salt that is still sticking to it. Let the cauliflower drain for a few minutes. In a clean and dry glass jar add some cumin seeds, pepper corns and a bay leaf.
- Cover with some of the drained cauliflower florets. Sprinkle again with the cumins seeds, pepper corns and bay leaves.
- Fill the jar alternately in this fashion until all the cauliflower is used.
- In a small saucepan pour the water an vinegar. Add the cloves and bring to a boil over high heat.
- When boiling pour the hot liquid and the cloves on top of the cauliflower in the jar.
- Let it fully cool down uncovered at room temperature. When cold close the jar and store it in the fridge for up to 1 month.