Picklese - Hot pickled cabbage. So good! - Home Brew Forums
Home Brew Forums > Food and Beverage > Cooking & Pairing > Picklese - Hot pickled cabbage. So good!
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-14-2013, 03:56 PM   #1
wbyrd01
Recipes 
 
Jul 2012
Gilbert, AZ
Posts: 142
Liked 17 Times on 12 Posts



Picklese -

6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
cup thinly sliced or shredded carrots
cup thinly sliced or shredded onion
cup green peas (frozen)
4 whole cloves
1 teaspoon salt (optional)
8 to 10 peppercorns (optional)
3 cups vinegar

I've started adding about 8 all spice berries to mine as well. And I just use the pre-made coleslaw packs rather than slicing cabbage and carrots.

Snip off the stem of the peppers, cut each into 4 pieces. Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar.
Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator.
It lasts for months.

I know the peas sound weird, but they are truly my favorite part. You must add them frozen so they don't get smashed. Once your picklese is ready to eat you'll see the peas turn in to little flavor bombs. I actually put closer to a cup of peas in mine because I like them so much.

If you can't find Scotch Bonnet peppers in your area, habaneros will work. I found that habaneros are actually hotter than some Scotch Bonnets that I grew myself.

I have had picklese on hot dogs, brats, pulled pork sandwiches, fish tacos... I'm sure there's more. Try it on everything. It's delicious!

Here's what it looks like on a couple of brats! As you can see, I pile it on!




Enjoy!



2
People Like This 
Reply With Quote
Old 03-14-2013, 04:30 PM   #2
BadMrFrosty
Recipes 
 
Feb 2012
Prague, Czech Republic
Posts: 196
Liked 61 Times on 42 Posts


This looks great, on my "to make" list, I like it HOT though so will most likely use Naga's or Red Savina's instead of the Scotch Bonnets. What type of vinegar do you use?


__________________
Primary: Beer, Beer
Bottled: Beer, Beer, Beer, Beer

 
Reply With Quote
Old 03-14-2013, 05:13 PM   #3
wbyrd01
Recipes 
 
Jul 2012
Gilbert, AZ
Posts: 142
Liked 17 Times on 12 Posts


I just use plain distilled vinegar. And the idea is to keep replenishing the same jar as contents get low. I actually use a big plastic jar that Costco sells their mixed nuts in. It's much easier to fit all of the ingredients in it rather than try to stuff it all in a quart size mason jar.

Post back once you've tried this. I'd like to know how it turns out with the super hots!

 
Reply With Quote
Old 03-14-2013, 05:22 PM   #4
Braufessor
HBT_SUPPORTER.png
 
Braufessor's Avatar
Recipes 
 
Dec 2011
NE Iowa, Iowa
Posts: 2,880
Liked 800 Times on 559 Posts


I have 5 one-gallon bags of Habenaro's and Scotch Bonnets in my Freezer and am always using them in sauces and pickling, etc. I have made a similar pickled cabbage, but this version looks great and I will be whipping up a batch in the next week or two.

You are right - it is great on all kinds of sandwhiches.

 
Reply With Quote
Old 03-22-2013, 04:28 PM   #5
BadMrFrosty
Recipes 
 
Feb 2012
Prague, Czech Republic
Posts: 196
Liked 61 Times on 42 Posts


Double post
__________________
Primary: Beer, Beer
Bottled: Beer, Beer, Beer, Beer

 
Reply With Quote
Old 03-22-2013, 04:30 PM   #6
BadMrFrosty
Recipes 
 
Feb 2012
Prague, Czech Republic
Posts: 196
Liked 61 Times on 42 Posts


Made it last weekend pretty much as described except I used Red Savina peppers and used mixed frozen peas, carrots and corn. The result - very nice stuff! I would make a few tweaks for next time as the heat was a low and the sourness was high. I guess this may solve itself over time as if I re-use the same brine the vinegar would be less and less potent but the heat would build.
__________________
Primary: Beer, Beer
Bottled: Beer, Beer, Beer, Beer

 
Reply With Quote
Old 03-29-2013, 12:13 AM   #7
Tamarlane
Recipes 
 
Dec 2011
Tampa, FL
Posts: 271
Liked 174 Times on 61 Posts


I made a bunch of this based on a thread at thehotpepper.com and it was great. I made some lacto-fermented batches too using brine in place of vinegar. Either way it was delicious (the fermented version was sweeter). Great condiment, only problem is when you run out of new things to try it on.

Clann Likes This 
Reply With Quote
Old 05-21-2013, 06:27 AM   #8
Goofynewfie
Recipes 
 
May 2012
Edmonton, Alberta
Posts: 1,598
Liked 303 Times on 203 Posts


Would super chillis work in this instead of the scotch bonnet?
__________________
You cant always be young but you can always be immature

 
Reply With Quote
Old 05-22-2013, 11:32 AM   #9
Tamarlane
Recipes 
 
Dec 2011
Tampa, FL
Posts: 271
Liked 174 Times on 61 Posts


Quote:
Originally Posted by Goofynewfie View Post
Would super chillis work in this instead of the scotch bonnet?
habaneros, bhut jolokias, fatali, trinidad scorpion, use whatever you want (adjusted for your own taste and tolerance).

But it comes out great scotch bonnets, if you want to increase the heat your best bet would be to just add more

 
Reply With Quote
Old 05-22-2013, 11:41 AM   #10
Clann
Recipes 
 
Jun 2010
Edmonton Ky
Posts: 1,334
Liked 16 Times on 16 Posts


I also got the recipe from the hot pepper. I used habanero peppers in mine.
very tasty. Like hot and spicy relish.


__________________
Back Nine Brew&Wine
Life don't get better than a beer and a pepper.
What I am brewing is now a mystery

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Home alone food- Cabbage Potato Soup CreamyGoodness Cooking & Pairing 16 02-08-2013 07:29 PM
Beer cabbage soup Misplaced_Canuck Cooking & Pairing 6 01-16-2013 12:59 AM
Buttery/Cabbage'y JeffoC6 Beginners Beer Brewing Forum 18 10-21-2012 03:21 PM
Swamp Cabbage / Heart of Palm flycrg Recipes/Ingredients 5 04-26-2011 06:12 PM
anyone got a good corned beef and cabbage recipe? no1likesme Cooking & Pairing 9 03-24-2009 04:45 AM


Forum Jump