Pickled Vegetable Sandwich Slaw

3 Comments
3 minutes
January 2, 2021
Carole Jones
 Top of the Morning to “My Kitchen Escapades” readers! We three sisters at Made From Pinterest hope that your summer is going fabulously. Ours is speeding right along with many adventures that have happened thus far. Between our three families, we have had family reunions, a motorcycle crash, a dislocated finger, a broken rib and 11 stitches. Definitely a summer to remember! One other thing that I REALLY want to remember about this summer is the recipe that I have to share with you today even though I don’t really like pickled things. Pickled beets, Pickled eggs, Pickled Watermelon Rinds. Yeah, they don’t do anything for me.

So why would I choose to try out a recipe that calls for pickling vegetables?  Two reasons. The first being that I was drawn to all of the vibrant colors of the fresh vegetables that this recipe calls for.

The second reason being the challenge that the author, Smitten Kitchen, says about this Sandwich Slaw. And I quote: “If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.” That would be me. Putting my pickled prejudice aside, I bravely embarked on attempting to make this Pickled Vegetable Sandwich Slaw.

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Pickled Vegetable Sandwich Slaw

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Ingredients

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  • 1 cup distilled white vinegar
  • 4 tablespoons sugar
  • 2 tablespoons Kosher salt
  • 2 tablespoons yellow mustard seeds
  • 1 cup cold water

Instructions

  1. Heat your vinegar, sugar, salt and mustard seeds to a simmer. Stir constantly until sugar and salt just dissolves. Then add your water and let cool until lukewarm.
  2. After thinly slicing my 4 cups of vegetables (cabbage, cucumber, carrots, snap peas, and red, orange and yellow bell peppers), I layered them in my glass jar and poured the pickling mixture on top of the vegetables making sure that all the vegetables at the top were fully covered. You can also split this between two smaller jars.
  3. These will be lightly pickled within an hour and fully pickled within a day. This will also last in your refrigerator for up to one month.
  • Author: Carole
 This adds an uh-mazing zest to a sandwich and could also be eaten solo as a side dish. It’s that good. So try something brave today and make this Pickled Vegetable Sandwich Slaw. You just may become a pickled fan. Like me! A huge shout out to Carole to thank her for allowing us to guest post on My Kitchen Escapades today! Stop on by MadeFromPinterest.net sometime and say hello!

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

3 comments

Susan Lindquist
11 years ago

Wow! Such high summer color! In the ladies … and the pickle! Wink! Lovely post! These pickled veg look easy and so healthy!

Ann Kilwien
10 years ago

Have you tried canning this? I have so much left over in the garden it would be a great way to use up all
that is left. I am going to triple the recipe and can and see how it turns out.

Carole
10 years ago

Ann – I have never canned this recipe so I can’t speak to how it would turn out -Carole

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