pickled vegetable slaw

original recipe

ingredients

Pickling mixture: * 1 cup distilled white vinegar * 4 tablespoons sugar * 2 tablespoons Kosher salt * 2 tablespoons yellow mustard seeds * 1 cup cold water

Slaw mixture: * 4 to 5 cups mixed slivered or julienned firm, raw vegetables * Optional: Few slivers of jalapeno

instructions

• Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.
• Divide vegetables between jars. (I used two ³⁄₄ liter jars.) Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24 hour level.