Pickled Vegetable Sandwich Slaw

As seen on

Smitten Kitchen

Total Time

24 hours

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(200)

Ingredients

4 cups

Pickling mixture
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water
Slaw mixture
4 to 5 cups mixed slivered or julienned firm, raw vegetables
Optional: Few slivers of jalapeno

American Beginner Vegetarian Gluten-Free ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve.

Step 2

Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.

Step 3

Divide vegetables between jars. Pour vinegar mixture over vegetables and refrigerate until needed.

Step 4

You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24-hour level.

Step 5

Eat with/on sandwiches, aside grilled food and pack it along for picnics — it goes with almost anything.

Chef’s notes

These are refrigerator pickles; no canning/vacuum seals/sterilized jars needed. You simply keep them in the fridge, where they will last for up to a month.

If you don’t have a fancy peeler or mandoline, you can cut thin strips with your knife, then slice them into skinny matchsticks quite easily.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Pickled Vegetable Sandwich Slaw

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

More recipes by Smitten Kitchen