Refreshingly crunchy, slightly sweet and sour with a hint of salt. What a fabulous way to enjoy the abundance of fresh summer vegetables. Our garden is currently overflowing with cucumbers, cabbage and celery so I find myself making this super easy summer salad frequently. In fact, I just made it last night in only 20 minutes. It’s become a family favorite. You can use a variety of vegetables, mixing and matching or use just one vegetable. The vegetables I use depend on how what’s around. I’ve used carrots, cabbage, cucumbers, onion, peppers, and celery. The amount of vegetables doesn’t really matter. You just want to have enough brine to cover them. If I have a mountain of vegetables, I’ll usually double the brine recipe. If you use purple cabbage, it will give the brine a reddish tint so you may want to use green cabbage.
Pickled Summer Vegetable Salad
1 ½ cups white vinegar
1 ½ cups water
1/3 cup sugar
2 teaspoons Kosher salt*
1 small head of cabbage, thinly sliced, about 1 pound
4 cucumbers, peeled and thinly sliced
2-3 stalks celery, chopped
Mix the brine ingredients in a large glass bowl and stir until sugar and salt dissolves. Add the vegetables to the brine. Toss until combined. The brine should come close to the top of the vegetables but it does not have to cover them. Cover and refrigerate for several hours or overnight. Stir the vegetables once or twice. You will notice that the vegetables will shrink and the brine will eventually cover the vegetables. This salad will last up to a week in the refrigerator.
*This may sound like a lot of salt but most of it will stay in the brine and you will have a lot of brine leftover after you eat the vegetables.