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Pickle Barrel Coleslaw

Fizzzzzy Jul 7, 2009 10:13 AM

Hi,

I hope this is the right place to post this question... I figured the Pickle Barrel is in Ontario, so I'd have the best chance at getting an answer here :)

Does anyone have a recipe for Pickle Barrel coleslaw (or something very, very close)? It's about the only thing I still like at the PB. I've tried different recipes in the past but they always turn out too vinegary etc. I googled, but couldn't find anything.

Thanks!

  1. HillJ Mar 24, 2011 01:10 PM

    One of the versions we use is to use the liquid from a jar of Kosher garlic pickels in place of the cider vinegar. I agree with the tip about heating the liquid before hand.

    1. p
      pearlD Jul 7, 2009 05:03 PM

      Yesterday's Toronto Star had a terrific recipe for Coleslaw..very close (I think) in taste to the Pickle Barrel version. I'd try online and see if you can get it.....I actually cut it out because I am going to try it, I do prefer vinegar base coleslaw as opposed to what I consider U.S. style (creamy coleslaw made with mayonnaise which always seems to be the way you get it in the States.

      8 Replies
      1. re: pearlD
        t
        toveggiegirl Jul 7, 2009 05:10 PM

        Here's the link to The Star's recipe It does look good!
        http://www.thestar.com/living/recipes....

        1. re: toveggiegirl
          alkapal Jul 8, 2009 06:00 AM

          link doesn't work! ;-((.

          1. re: alkapal
            t
            toveggiegirl Jul 8, 2009 07:13 AM

            Oops. Here you go.
            http://www.thestar.com/living/recipes...

            1. re: toveggiegirl
              greygarious Jul 8, 2009 09:39 AM

              I wouldn't have thought to heat up the dressing. For ultra-crunchy, omit the stove. I've come to prefer seasoned rice vinegar, which is milder than both white and cider. Less sugar is added, because the SRV is already sweetened. I agree that a little oil helps - both the texture and to slightly mellow the vinegar.

              1. re: greygarious
                icey Jul 8, 2009 01:17 PM

                Greygarious, in my experience, I find that the heated dressing permeats the cabbage better than a cold one. And I found, when I used this recipe, that it stayed really crunchy for days. http://chowhound.chow.com/topics/621271

                I am looking forward to trying the SRV as I think it will be a really nice touch and not as "harsh" as white vinegar (although I love that too).

                When it comes to Pickle Barrel coleslaw, I always taste some garlic, and I wonder whether they add a hit of garlic powder to the dressing as well.

        2. re: pearlD
          Fizzzzzy Jul 9, 2009 05:02 AM

          Thanks PearlD! It looks and sounds yummy. I will try this recipe this weekend! Thanks toveggiegirl for posting the link!
          :)

          1. re: Fizzzzzy
            Fizzzzzy Mar 24, 2011 10:09 AM

            Just stumbled back on this thread and thought I'd follow up. This recipe from The Star is my all time favourite cole slaw recipe now. Delicious!

            1. re: Fizzzzzy
              alkapal Mar 24, 2011 10:31 AM

              thanks for that! i love this kind of coleslaw, too. here is a thread seeking a recipe for the non-mayo slaw: http://chowhound.chow.com/topics/457316

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