That's... a lot of pickled cabbage. And carrots.
March 29, 2020 7:31 AM Subscribe
Yesterday I shredded up some red cabbage and carrots for quick pickling, and through my never-ending belief I can eyeball ingredients, I've ended up with closer to a gallon of them.
I'm planning to use them as a topping on lentil or black bean tacos, or mixed with pasta... but I think I'm going to need a few more ideas.
We're pescatarian, and have tinned tuna, frozen shrimp and a wide variety of lentils in the house. Help?
Pickles are for sharing. Can you sterilize the jars (not a proper bath, just a wipe down) and share with neighbors?
posted by Ignatius J. Reilly at 7:53 AM on March 29, 2020
posted by Ignatius J. Reilly at 7:53 AM on March 29, 2020
If you have fresh greens, you can mix those up with the pickled cabbage and top it with cooked shrimp for a salad.
Add pickled cabbage to a bowl of ramen right before eating for added crunch and flavor.
Add them to sandwiches.
posted by Constance Mirabella at 8:01 AM on March 29, 2020 [2 favorites]
Add pickled cabbage to a bowl of ramen right before eating for added crunch and flavor.
Add them to sandwiches.
posted by Constance Mirabella at 8:01 AM on March 29, 2020 [2 favorites]
I love sweet & sour cooked red cabbage, add sugar and vinegar, cook; your may be saltier, but you can rinse some and should work. Also, your quick pickles will last quite a while, and are delicious with rice, or noodles & peanut sauce.
posted by theora55 at 8:08 AM on March 29, 2020 [1 favorite]
posted by theora55 at 8:08 AM on March 29, 2020 [1 favorite]
I usually do green rather than red but I like pickled cabbage/carrots on my eggs in the morning, or on nachos. Oh or oatmeal with a soft boiled egg and pickled cabbage. I will also just have some as a side dish, especially with richer/sweeter foods (coconut rice and cabbage pickle, delicious!). I bet you will get through more of it than you think. Just try it with everything you normally eat and you will find some delicious combinations.
posted by mskyle at 8:19 AM on March 29, 2020
posted by mskyle at 8:19 AM on March 29, 2020
Leftover rice fried up with eggs and a bunch of your pickle sounds wonderful to me.
posted by fritley at 8:40 AM on March 29, 2020 [1 favorite]
posted by fritley at 8:40 AM on March 29, 2020 [1 favorite]
Coleslaw!
posted by DarlingBri at 8:50 AM on March 29, 2020 [1 favorite]
posted by DarlingBri at 8:50 AM on March 29, 2020 [1 favorite]
Response by poster: Thanks for the ideas! Yes, they're all already pickled, and yes... the gallon is after I've set some aside for friends.
posted by korej at 11:05 AM on March 29, 2020
posted by korej at 11:05 AM on March 29, 2020
If they're already pickled, you can put them in salads and also use them for sandwich toppings!
posted by DarlingBri at 12:07 PM on March 29, 2020
posted by DarlingBri at 12:07 PM on March 29, 2020
Kimchi and sauerkraut.
You'll have better kimchi than you can buy in a week, and in three weeks you'll have the best uncooked sauerkraut that you've ever eaten.
posted by the Real Dan at 1:14 PM on March 29, 2020 [2 favorites]
You'll have better kimchi than you can buy in a week, and in three weeks you'll have the best uncooked sauerkraut that you've ever eaten.
posted by the Real Dan at 1:14 PM on March 29, 2020 [2 favorites]
Pickled veg are great with falafel.
posted by noxperpetua at 1:35 PM on March 29, 2020
posted by noxperpetua at 1:35 PM on March 29, 2020
Someone has mentioned kimchi fried rice, which a local place offers as a robust brunch entree. Kimchi fries is also a thing.
posted by childofTethys at 4:20 AM on March 30, 2020 [1 favorite]
posted by childofTethys at 4:20 AM on March 30, 2020 [1 favorite]
Pickled red cabbage would be great with fried potatoes and eggs.
posted by carrioncomfort at 6:50 AM on March 31, 2020
posted by carrioncomfort at 6:50 AM on March 31, 2020
This thread is closed to new comments.
posted by ocherdraco at 7:45 AM on March 29, 2020 [1 favorite]