Simple: Cabbage, onion, cucumber, salt, vinegar. That’s it. High flavor and essentially no fat or calories.
Quickle Pickle
Ingredients
- 1 head of cabbage
- 1 red onion
- 2 cucumbers
- 2 Tbsp. salt
- 2 Tbsp. red wine vinegar or to taste
- additional salt to taste
Instructions
- Wash and core the cabbage, then slice it as thinly as you can.
- In a colander over a bowl or sink, mix the 2T of salt into the cabbage
- Peel and slice the onion as thinly as you can. A mandolin works well (but not with the cabbage). Mix the onion into the salted cabbage.
- Peel (or don’t) the cucumbers. Cut them lengthwise, then gently scrape out the seeds and pith. Cut as thinly as you can. Mix in with the salted cabbage and onions.
- Place a small plate or something similar on top of the cabbage mixture and weigh it down. (A gallon jug of water or a big can works nicely.) Allow to sit for 45 minutes to an hour.
- Remove the plate and rinse the cabbage mix under running water.
- Transfer to a plastic zipper bag or a large mixing bowl.
- Add red wine vinegar and salt to taste.
- Serve or refrigerate for up to a few days.
Note: The original name for this recipe was "Quick Pickled Cabbage", but one of my tongue-tied kids accidentally renamed it to something that doesn’t scare off brassicaphobics quite as quickly. While recipes cannot be copyrighted, I’m happy to give full credit to Mark Bittman for this one. How to Cook Everything is worth your attention.
[...] are most cooked foods. High-acid foods—think pickles, Tabasco® Sauce, and sauerkraut or Quickle Pickle—are largely immune. Mayonnaise-based salads shouldn’t be left out too long, but because [...]
[...] 2011-04-14 15:47 UTC Way back in July of last year, I posted a recipe for a family favorite, Quickle Pickle, made simply enough with cabbage, onion, cucumber, salt, and some vinegar. But that’s just [...]