Sunday, August 11, 2013

What I've been cooking . . . again and will cook again

I've been moving up the ladder of canning and started pickling. But instead of have bottles of pickles stacked on my shelves, I've been stuck on one recipe because it so delicious and adds so much interest to my eating routine: Pickled Veggie Sandwich Slaw from In addition to the tasting great, the finish product looks so beautiful. It's a great gift.

I made my second batch with most of the veggies from my farmers market--heirloom carrots (purple and yellow) [the yellow was incredibly sweet], radishes, red and orange peppers, garlic scapes, kirby cucumbers, celery and sugar snap (from the asian food store). 

waiting for the brine

purple carrot, some are much more yellow inside
The purple carrots added some color to the brine. Making it even more beautiful. I ended up with 2 pints and 6 half pints.
Pickle veggie slaw
marinating in my fridge. YUM!

Another great way to eat this slaw on top of a pulled pork sandwich. Sandwich provided by, of course, Cafe Bua. From our daily lunch specials. It add an extra tanginess and crunch to the sandwich. 
Sandwich from the restaurant, pickle slaw by me from the 1st batch

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