Pickled Vegetable Sandwich Slaw
This recipe was featured on Smitten Kitchen this week, and I realized I had all the ingredients so decided to try it right away instead of putting it in my well-meaning, ever-growing folder full of great sounding recipes that I really want to try.
Pickled vegetables have all sorts of nutritional properties, and they are really versatile. I decided to pick up some containers and try it out.
This is a refrigerator pickling method - not the heated canning method, so any glass jar with tight lid will work. You'll see I've started with plastic containers until I find the right sized glass ones that I'm looking for.
Deb from Smitten Kitchen suggests any firm, crunchy vegetable, but Deb's tip - she wouldn't use red radishes again because they turn everything pink.
Suggested Vegetables for Pickled Vegetable Sandwich Slaw:
Red, Orange, Yellow Bell Peppers
Fresh Sugar Snap Peas
But the list is really chef-preference.
Suggested Uses for Pickled Vegetable Sandwich Slaw:
Alongside Grilled Anything
As a Side Dish
On Top of Salad
On Top of Rice or other Whole Grain
I started with a mandolin but mine was not working well, so I just julienned the vegetables with a good knife instead. Then I split them up into my 3 containers.
Next I brought distilled white vinegar, sugar, Kosher salt, and yellow mustard seeds to a simmer until the sugar and salt dissolved. Then I added cold water and let the mixture cool to lukewarm.
Poured the pickling mixture over my vegetables, made sure they were all covered, and refrigerated them for 24 hours. They can be eaten within 1 hour though. They last up to a month in the fridge.
So far I've just eaten them by themselves, or with lunch. But I think they'd be great on a pulled-pork sandwich - julienned even thinner.
Very tasty - slightly addictive!
A big thank you to Deb at Smitten Kitchen for the recipe!!