Pickled Vegetable Sandwich Slaw
Total Time
24 hours
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(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
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Preparation
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.
Step 6
Save recipe for the next time?
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.
