This pickled vegetable slaw is a great way to add some crunch and acidity to dishes that are high and fats and spicy flavors. Not only do they add crunch and acidity, but they also add color to a dish!
This recipe is great because you can add or subtract the kinds of veggies you use. If you don’t like asparagus, you don’t need to use it! What matter most is that you follow the pickling liquid recipe and the way the vegetables are cut.
To cut the vegetables, you will want them to be thin, but not too think. About ⅛ of an inch thick would be perfect. That thickness will hold up to the pickling and allow it to have a crunch still. For veggies such as green beans and asparagus, slice them on a long bias. This will give more surface area.
If you’re’ going to be using cabbage or Brussel sprouts, shave them but not quite as thin as you would for a slaw. ¼ inch for these vegetables would be perfect. Onions keep at a ⅛ inch and slice them into half rings.
Some vegetables are best shredded such as carrots, turnips or radishes. Carrots because they are a harder vegetable and take longer to pickle. The turnips or radishes because of how strong the flavors are.
Now, after you have all your vegetables cut up, toss them together in a nonreactive bowl--glass or plastic would work perfectly. Next, use the following to finish the slaw.
½ cup white vinegar
½ cup of seasoned rice vinegar
1 cup of water
2 tbsp salt
2 tbsp sugar
Bring all the ingredients to a boil to dissolve the salt and sugar. This is a very basic pickling recipe. You can add flavorings such as pickling spice or dill if you want.
Now, while it’s hot, pour over the vegetables. Cover with plastic wrap and set in the fridge to cool. Once it’s chilled, it can be ready to serve. Save up to 1 week in the refrigerator.