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Memorial Day: Pickled Coleslaw

Source of Recipe


Deb Perelman



List of Ingredients



• Brine:
  
• 1½ cups distilled white vinegar
  
• 1½ cups water
  
• â…“ cup sugar
  
• 2½ Tbsp kosher salt
  
• .
  
• Slaw:
  
• 1 small head green cabbage
  
• 1 red bell pepper, cored, seeded, and thinly sliced into 1- to 2-inch pieces
  
• 1 carrot, peeled and very thinly sliced
  
• 1 kirby cucumber, thinly sliced
  






Instructions



1. Bring brine ingredients to a boil in a 2-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 3- to 4-quart nonreactive bowl and cool completely. To speed this process up, you can set the bowl over a second bowl of ice water, and stir, which will quickly chill the brine.
   
   
2. Halve, core, and halve again the head of cabbage, then finely slice it with a knife, or run the quarters through a food processor fitted with a slicing blade.
   
   
3. Toss sliced cabbage, bell pepper, carrot, and cucumber in bowl with brine. Cover with lid or plastic wrap, and refrigerate, tossing the ingredients once or twice in a 24-hour period. After one day in the brine, the coleslaw is ready to serve. It keeps for up to 1 week, chilled.
   
   Makes 8 to 10 servings.