Pickled slaw
Holy moly this looks amazing! (from glutenfreegirl)
PICKLED VEGETABLES FOR CARNITAS
Before I met Danny, I thought that pickles were the impossible dream, something far beyond my abilities. Not at all true. Find the right proportions of water to sugar and salt, some spices you like, and a touch of something with vinegar, and you're on your way. And then you wait.
These pickled jalapenos and carrots are so easy to make that you might just keep replenishing them in your refrigerator after you make them the first time. Taco night just grew much more delicious around here.
And if you'd like to see Danny's recipe for carnitas, please click here.
1 quart water
1 garlic clove
1/4 cup kosher salt
2 cups sugar
2 tablespoons mustard seed
3/4 cup apple cider vinegar
pinch red pepper flakes
1/2 bunch thyme
2 jalapeno peppers, sliced
2 carrots, peeled and julienned
1/2 head green cabbage, thinly sliced
1 cucumber, sliced
Making the pickling liquid. Put the water, garlic, salt, sugar, 1 tablespoon of the mustard seed, the apple cider vinegar, red pepper flakes, and the thyme in a large saucepan. Bring the liquid to a boil and allow it to boil until both the sugar and salt have dissolved. (This is important.)
Pickling the vegetables. Pour the liquid, through a strainer, over the jalapeno peppers, carrots, and 1/2 the cabbage. (Choose a large bowl - you don't want the liquid spilling over.) Add the remaining mustard seed to the vegetables. Allow the liquid to come to room temperature before moving the vegetables into the refrigerator.
Refrigerate for at least 1 day (and no more than 3 days) before eating. Toss in the second half of the cabbage about an hour before eating the pickled vegetables.
These pickled vegetables would work well with any Mexican dish: carnitas, tacos, enchiladas. I also like them on top of plain white rice, frankly. Danny thinks they would work with cheese plates or pâté. Or, if you're like me, you can eat them right out of the refrigerator.