Monday, August 26, 2013

Making my own Pickled Vegetables

The best part of this dish is that it goes sooo nicely over a bbq brisket sandwich. I mean, salty, and sweet, and tangy, hot and cold, crunchy and soft...

Pickled vegeatble salad over a bbq brisket sandwich with a corn salad on the side, summer heaven!

The second best part was that I got to buy a new kitchen tool for this:) I'm a new addict. The Zyliss Julienne Peeler makes julienning things a breeze. I've already made a cucumber-mango salad with peanuts and mint that was restaurant worthy (or so said my husband).

Pickled carrots, cucumbers, and peppers- the perfect slaw

The third best part, was that once I put everything in the fridge, I could effectively "set it and forget it". It pickles in an hour, and lasts at least a week. Perfect for make-ahead, or make and eat right now meals, whichever you prefer.

Today is my daughter's first day of 1st grade, so follow me on Instagram for photo updates:)


I totally recipe copy-catted (is that a word?) from Smitten Kitchen, so here is the link to her actual recipe. Pin It

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