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:

• 3 pint jars or 2 1/2 liter jars
• Julienne Peeler or Mandoline with julienne function or a good sharp knife and a little practice
• a funnel, makes filling jars a little less messy

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.

Salsa Verde

SALSA VERDE

• 1½ pounds tomatillos, husked and washed
• 1 jalapeños, stemmed, seeds removed for milder sauce
• ½ cup white onion, chopped 
• ¼ cup cilantro, minced
• 4 tablespoons lime juice, to taste
• 1 teaspoon salt, to taste

1. Preheat your broiler and position a rack in the upper position, or about 4 inches below the heat.
2. Place the tomatillos and jalapeño on a baking sheet or broiler pan and broil until blackened in spots. Keep an eye on them... they can go from perfect to burnt to a crisp in no time.
3. Remove the baking sheet from the oven and carefully flip over the tomatillos and pepper with tongs. Return to oven and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered on the other side.
4. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, half the lime juice and ½ teaspoon salt.
5. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper and all of the accumulated juices into the food processor or blender.
6. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
7. Season to taste with additional lime juice and salt, if desired.