Pickled Cabbage Salad
This recipe brought me back to my Brooklyn days and going out for a delicious roast beef sandwich at a really good Jewish Deli on Kings Highway.
Yield: 9-10 cups, which shrinks to 7-8 cups after pickling
1 1/2 Cup White Vinegar
1 1/2 Cup Water
1/3 Cup Granulated Sugar
1/2 Teaspoon Celery Seed
1 Tbsp plus 2 teaspoons Kosher Salt* plus more to taste
1 Small Head (2 lbs) Green Cabbage
1 Red Bell Pepper
1 Red Onion
1 Kirby Cucumber
Mix brine ingredients in the bottom of a medium bowl and set aside.
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 the cabbage bowl.
By the time you're done preparing your vegetables, the sugar and salt you put into the pickling mixture should have 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.
Pour pickling brine over vegetables and cover bowl with a lid of plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests.
I still have some of this in my refrigerator. It gets better with age!! Eat with everything and Enjoy!