HomeRecipesQuickchi
Quickchi
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Ingredients
2 tbsp
Quickles Pickling Mix
14 cup
sugar
2 tsp
Sriracha or hot sauce of your choice
2 tsp
Sea Salt
2 12 cups
water
1 12 cups
vinegar
1 bag (1 lb/454 g)
coleslaw mix

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Combine mix, sugar, Sriracha, sea salt, water, and vinegar. Boil, then simmer for 5 min. Let stand for 1 hour, or until cool; cover and refrigerate up to 24 hours.
  2. Bring mixture back to a boil; strain and discard solids. Pour hot brine over cabbage; refrigerate until cold. Use within two weeks of making.
Nutritional Information

Per serving: Calories 30, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 4 g), Protein 1 g.

Quickchi
up to 24 hrs
16 servings
$0.25/serving
HomeRecipesQuickchi
Quickchi
Quickchi
Share it!

Ingredients
2 tbsp
Quickles Pickling Mix
14 cup
sugar
2 tsp
Sriracha or hot sauce of your choice
2 tsp
Sea Salt
2 12 cups
water
1 12 cups
vinegar
1 bag (1 lb/454 g)
coleslaw mix
up to 24 hrs
16 servings
$0.25/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Combine mix, sugar, Sriracha, sea salt, water, and vinegar. Boil, then simmer for 5 min. Let stand for 1 hour, or until cool; cover and refrigerate up to 24 hours.
  2. Bring mixture back to a boil; strain and discard solids. Pour hot brine over cabbage; refrigerate until cold. Use within two weeks of making.
Nutritional Information

Per serving: Calories 30, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 4 g), Protein 1 g.

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