Quick Pickled Slaw

With the savory flavors of grilling and barbecue often being the primary, and sometimes overpowering, flavor note, having something on the acidic side, such as this quick pickled slaw, can cut the richness with a counterpoint that enhances the flavor. It seems counter-intuitive, I know, but having a balance of flavors highlights the flavor notes on all sides, and keeps the food from becoming overwhelming.

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Quick Pickled Slaw
Quick Pickled Slaw
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Quick Pickled Slaw
Instructions
  1. Add the cider vinegar, bay leaves, peppercorns, salt, and sugar to a pot and bring to a boil. Make sure that the sugar and salt are completely dissolved.
  2. Strain the vinegar into a glass or non-reactive bowl. Discard the peppercorns and bay leaves.
  3. Add the shredded cabbage and jalapeno slices to the vinegar. Cover, and allow to steep for 30 minutes.
To Preserve
  1. Stuff sterilized mason jars with the cabbage and jalapenos, and fill with the vinegar. Seal tightly, and refrigerate.
Recipe Notes
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Saint Brian’s Coleslaw

Coleslaw is almost a requirement at any barbecue. It’s a delightful blend of creaminess and crunch, of sweet and acidity. You can chop the cabbage and carrots¬†from scratch or from a pre-made bag, and as long as you get the dressing right, it will be a hit that compliments just about any main dish you pull off of the fire.

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Print Recipe
Saint Brian's Coleslaw
Prep Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Make the dressing by combining all of the wet ingredients in a non-reactive bowl and whisking until well mixed. Taste, and adjust seasoning as needed.
  2. Toss the dressing with the cabbage and carrots. Serve right away, or chill and keep for up to 4 days.
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