Y'all Come Eat: Pickled Vegetable Sandwich Slaw

July 1, 2013

Pickled Vegetable Sandwich Slaw

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:

Radishes

Red, Orange, Yellow Bell Peppers

Carrots

Fresh Sugar Snap Peas

Kirby Cucumbers

Cabbage

But the list is really chef-preference.

Suggested Uses for Pickled Vegetable Sandwich Slaw:

On Sandwiches

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.