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.

Pickled Vegetable Sandwich Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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!

3 comments

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

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.

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