Never been a fan of vinegar based slaw until I found this recipe. It doesn't require water bath processing so it stays crisp, bright and light on the vinegar taste. We made it for leftover porchetta sandwiches and is great to help cut the richness of pork. Excellent for BBQ.
Pickling mixture
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water
4 to 5 cups mixed slivered or julienned firm, raw vegetables. I used cabbage, bell peppers, snow peas, carrots and celery.
If you like a little heat - add few slivers of jalapeno
Heat vinegar, sugar, salt and mustard seeds to a simmer stirring until sugar and salt dissolve. Add cool water and let cool to lukewarm. Pour mixture over vegetables and refrigerate until ready to use. The veggies will be lightly pickled w/in a couple hrs but even better after 24 hrs. If stored covered in a jar or a bigger batch in covered Tupperware, will keep in the refrig for a month or so. Just make sure the veggies are covered w/ brine.
[size]Topped porchetta sandwich[/size]
Pickling mixture
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water
4 to 5 cups mixed slivered or julienned firm, raw vegetables. I used cabbage, bell peppers, snow peas, carrots and celery.
If you like a little heat - add few slivers of jalapeno
Heat vinegar, sugar, salt and mustard seeds to a simmer stirring until sugar and salt dissolve. Add cool water and let cool to lukewarm. Pour mixture over vegetables and refrigerate until ready to use. The veggies will be lightly pickled w/in a couple hrs but even better after 24 hrs. If stored covered in a jar or a bigger batch in covered Tupperware, will keep in the refrig for a month or so. Just make sure the veggies are covered w/ brine.
[size]Topped porchetta sandwich[/size]
