Quick pickled apples

This quick-quick pickled apples red cabbage is ready in just 2 hours and provides both flavor and a pop of color to tacos, salads, and sandwiches. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Quick-pickled cabbage is easy and convenient because it doesn’t need to be fermented and is ready to eat in as little as 2 hours.

For the best flavor, however, refrigerate for 24 to 48 hours before serving. Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator. Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using. Put the shredded red cabbage in a bowl and then pour the hot brine over it.

Place the lids on the jars and refrigerate for at least 2 hours before serving. This recipe can keep in the fridge for about seven days. The brine and red cabbage combination will stain porous materials and skin purple or pink, though it’s not as intense as beets. Clean up spills quickly and try to avoid using wood utensils or white towels. Make the pickled cabbage with green cabbage and add very thinly sliced carrots for color.

If you prefer the flavor of caraway seeds or mustard seeds, feel free to use them instead of the coriander seeds. You might also add different vegetables to the cabbage, such as sliced onions, shallots, or small cauliflower florets. Since quick pickles are refrigerated, you can use a milder vinegar, such as rice vinegar or wine vinegar. Is Pickled Cabbage the Same as Sauerkraut? Old Fashioned Pickled Beets Recipe Enjoy these sweet, tangy, and oh so delicious beets!

Pickled beets are one of those foods that seem to have been around for forever. I grew up eating them and loved them. Even my husband, who was never a fan of beets growing up, was surprised at how delicious these pickled beets are! Well, the secret is in the brine. This old fashioned brine recipe was made by moms who wanted to get their families to eat—and enjoy—beets because of their nutritional value. For our traditional foods kitchen, this is a very healthy brine because I modified the original recipe, omitted the white sugar, and replaced it with Sucanat.

As I described in an earlier video and recipe, Sucanat is dried sugar cane juice with all the vitamins and minerals intact. Don’t worry if you are at the beginning of your journey from transitioning from a processed foods kitchen to a traditional foods kitchen. You can still use white sugar in this recipe. The most important outcome is that you will be eating beets! Nutritional Benefits of Beets So what’s so great about beets?

Plus, beets are high in fiber, which improves digestion. As the George Mateljan Foundation article on beets describes, the health benefits associated with beets include improved blood flow and lower blood pressure. If you are an athlete, you will be especially interested in adding beets to your diet because they may contribute to better athletic performance. Don’t Be Afraid of Beets So don’t be afraid to try Pickled Beets if you have not liked beets in the past.

This printable recipe gives you a tasty way to incorporate them into your diet. And as you will see in my recipe video, these beets are easy to prepare and can be ready in minutes and eaten warm or allowed to chill in the fridge. Beet Kvass, a probiotic-rich, effervescent drink that’s wonderful for gut health. This Pickled Beets recipe uses Sucanat. When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video. I look forward to having you join me in my Texas Hill Country Kitchen! Learn How to Pickle Beets with this Old Fashioned Pickled Beets Recipe.

These are a bit sweet, a bit tangy, and oh so flavorful! Alternatively, light or dark or white sugar can be substituted. Drain beets and submerge in cold water. When beets have cooled, remove the skins and cut beets into approximately 1-inch cubes. Add to bowl with beets and toss well.

Fill jars with beet and onion mixture. Press down gently on the mixture to make sure that the jars are packed tightly. In a saucepan, add vinegar, water, Sucanat, spices, and salt. Place on high heat and bring to a boil, constantly stirring until the sugar has dissolved. Turn heat down to medium and simmer for 10 minutes. 2 headspace from the top of the jar. Allow the jars to cool slightly, then put the lid on each jar and refrigerate.