Pickled Vibrant Sandwich Slaw

Pickled Vibrant Sandwich Slaw

For the pickling brine:

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

For the pickles:

  • 5 cups of slivered or julienned mixed firm vegetables. use different colors for a more visually stunning final product. We recommend using a mix of carrot, radish, yellow and orange bell pepper, beet, fennel, and cucumber
  • Optional: a few slices of jalapeño or other hot pepper

Other equipment:

 

  1. In a non-reactive pot over medium heat, combine the vinegar, sugar, salt and mustard seeds and bring to a simmer. Stir only until sugar and salt dissolve.Turn off heat.
  2. Add the water and allow the mixture to cool to lukewarm temperature.
  3. Divide vegetables between jars layering them in to make a rainbow of colors.
  4. If using, set the funnel over one of the jars and pour the brine over the vegetables. Repeat with remaining jars.
  5. Refrigerate until ready to eat. The pickling process will start immediately. You will taste the difference within an hour but the real magic happens after a day or more.

Enjoy as a amazingly tasty and colorful addition to sandwiches or as a side to grilled foods. Try it in a grilled cheese sandwich the next time we have a rainy fall evening, you won't be disappointed.

Note: These are refrigerator pickles, no need to can. They should last for a month or more without any change in taste or appearance. Ensure that your vegetables are completely submerged in the brine to prevent premature spoilage.