Pickled Cabbage Salad

Name: Pickled Cabbage Salad
Ingredients: Brine; 1 1/2 cups white vinegar; 1 1/2 cups water; 1/3 cup granulated sugar; 1/2 teaspoon celery seed; 1 tablespoon plus 2 teaspoons kosher salt* plus more to taste; Salad; 1 small head (2 pounds) green cabbage; 1 red bell pepper; 1 carrot (I used only 1/2 my very thick one); 1 kirby cucumber

11 ingredients

1 steps

Ingredients

Brine
1 1/2 cups white vinegar
1 1/2 cups water
1/3 cup granulated sugar
1/2 teaspoon celery seed
1 tablespoon plus 2 teaspoons kosher salt* plus more to taste
Salad
1 small head (2 pounds) green cabbage
1 red bell pepper
1 carrot (I used only 1/2 my very thick one)
1 kirby cucumber

Directions

1

{"0":"Mix brine ingredients in the bottom of a medium bowl and set aside.","2":"Prepare your vegetables: Trim and core cabbage and slice thinly with a knife, food processor slicing blade or adjustable-blade slicer. Place in a large bowl. Core, seed and thinly slice red pepper; peel and thinly slice or julienne carrot; thinly slice cucumber (I quartered mine first). Add vegetables to cabbage bowl.","4":"By the time you're done preparing your vegetables, the sugar and salt should in the pickling mixture should dissolved. If not, whisk a few times until they do. Taste and adjust if you'd like it a little saltier - I added 1 more teaspoon of kosher salt in the end.","6":"Pour pickling brine over vegetables and cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests. Eat with everything.","8":"* Not all salts are weighted equally: Read more here. I used Morton brand, which for 1 tablespoon plus 2 teaspoons clocks in at 24 grams. If using table or fine sea salt, use only 4 teaspoons."}