Pickled vegetable slaw

In Coronado, Greg and I ordered an antipasto dish at the Italian restaurant where we were eating. Then, we nearly speared each other with our forks as we dove for the pickled carrots at the center of the plate. They were the perfect blend of sweet and salty.

I am a picky eater, and pickles have always stood firmly in the No category. I fancy them a bit more while pregnant. Instead of rejecting them outright, I might eat half of a spear. The problem isn’t just the strong taste but also the squishy texture. But those carrots didn’t have the texture problem, and the salt was dialed down a bit.

While catching up on food blogs a few days ago, I nearly leaped out of my chair when I saw that Smitten Kitchen had just posted a recipe for pickled vegetables. How did she know? I’m telling you, that lady has magical powers.

I checked my vinegar stash and headed off to the store to buy vegetables. Greg recently noted that I have eight different vinegars in our pantry. And apparently that is too many? I think not, Greg. I think not.

The vegetables are supposed to be julienned, but I didn’t own the proper tools for that. I cut mine into slightly chunky matchsticks, and they still turned out fine. I used orange peppers, a seedless cucumber, and carrots. The carrots were, of course, my favorite. I guess I love crunchy pickled things. I’d like to try radishes next time even though she warns that they will turn everything pink. The vegetables do become very pickled, so if you want a less intense flavor, plan on eating them within a few hours of preparation.

Pickled vegetable slaw via Smitten Kitchen
1 cup distilled white vinegar
6 T. sugar
3 T. Kosher salt
2 T. yellow mustard seeds
1 cup cold water
4 to 5 cups slivered vegetables

Heat vinegar, sugar, salt, and mustard seeds to simmering in a small pot. Stir until sugar and salt dissolve. Add water, and cool mixture to lukewarm. Pour mixture over vegetables (A glass container is best.) and chill. The vegetables will keep in the brine for several weeks. Though if you still have these sitting around after several weeks, please invite me over.

Pickled vegetable slaw