PgrancerThe family recipe box

Sides · Condiments & Pickles

Pickled Veg Sandwich Slaw

Source
Grandma's Notepad (handwritten, p. 17)

Ingredients

  • 4 cups raw vegetables, mixed, finely cut (radishes, red/orange/yellow peppers, carrots, onion, Kirby cucumbers)
  • 2 Tbsp Kosher salt
  • 2 Tbsp mustard seeds
  • 6 Tbsp sugar
  • 1 cup distilled white vinegar
  • 1 cup water

Steps

  1. Slice up the vegetables.
  2. Heat the vinegar, salt, and mustard seeds.
  3. Divide the vegetables into jars and pour the cooled-down mixture over the slaw mix.
  4. Will be lightly pickled after an hour or so, and great after a day. Keeps in the refrigerator up to 2 months.
  5. No canning, vacuum seal, or sterilized jar needed — just make sure jars are covered tightly.

Notes

  • A final line is crossed out and hard to read — possibly a cancelled note about adding something extra (maybe hot sauce or jalapeño); flagged as illegible.
The original: Pickled Veg Sandwich Slaw
The original

pickledslawmake-ahead