How to Make Pickled Vegetable Slaw: A Refreshing Twist on a Classic

Pickled vegetable slaw is a vibrant and tangy dish that adds a burst of flavor to any meal. This easy-to-make condiment is a delicious way to enjoy the goodness of fresh vegetables while adding a delightful crunch to your plate. Whether you’re a seasoned pickling pro or a curious beginner, this comprehensive guide will walk you through every step to create your own jar of crunchy, flavorful pickled vegetable slaw.

Why You’ll Love This Recipe

Pickled vegetable slaw is more than just a side dish – it’s a celebration of fresh produce and tangy goodness. This recipe is incredibly versatile, perfect as a topping for sandwiches, burgers, tacos, or simply enjoyed as a refreshing salad on its own. Plus, it’s a fantastic way to preserve seasonal vegetables at their peak flavor.

Ingredients You’ll Need

To make this easy pickled vegetable slaw, you’ll need:

• Vegetables:
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro (optional)
• Brine:
  • 1 cup white vinegar (apple cider vinegar works well too)
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon black peppercorns

Optional Ingredients:

• For a spicy kick, add 1/2 teaspoon red pepper flakes to the brine.
• Feel free to experiment with other vegetables like shredded broccoli, cauliflower, or bell peppers.

Tools of the Trade

Gather these simple tools before you begin:

• Large mixing bowl
• One large (32oz) glass jar or two smaller jars
• Small saucepan
• Measuring cups and spoons
• Sharp knife and cutting board

Let’s Get Pickling!

Follow these simple steps to make your own pickled vegetable slaw:

1. Prepare the Vegetables: Wash and shred all the vegetables. Pat them dry with a clean kitchen towel. This helps prevent excess moisture from diluting the brine.
2. Make the Brine: Combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, and peppercorns in a saucepan. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely. Once boiling, remove from heat and allow the brine to cool slightly.
3. Combine and Pack: In a large bowl, toss the shredded vegetables with the chopped cilantro (if using). Pack the vegetable mixture tightly into your sterilized jar(s), leaving about an inch of headspace at the top.
4. Pour the Brine: Slowly pour the warm brine over the vegetables, ensuring they’re fully submerged. Gently tap the jar on the counter to release any trapped air bubbles.
5. Seal and Refrigerate: Seal the jar(s) tightly and refrigerate for at least 24 hours before enjoying. The flavors will continue to develop and deepen over time, making this slaw even tastier the longer it sits.

Tips for Pickling Perfection

• Jar Sterilization: Always sterilize your jars and lids before pickling to prevent any unwanted bacterial growth. You can easily sterilize jars by submerging them in boiling water for 10 minutes.
• Salt Matters: Use kosher salt for pickling as it doesn’t contain any additives that can cloud the brine or affect the flavor.
• Taste as You Go: Taste your brine before pouring it over the vegetables. Adjust the sugar or salt levels to your liking.
• Flavor Exploration: “Don’t be afraid to experiment with different herbs and spices to customize the flavor profile,” advises renowned pickling expert, Chef Emily Jackson. “Ginger, garlic, or even a cinnamon stick can add unique and delicious dimensions to your pickled slaw.”