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