Pickled Slaw by Barbara

Tom likes spicy dill pickled things.  Dill pickles, dilly beans, dilled asparagus, etc.  So, I made pickled slaw from him using the extra cabbage we had from making coleslaw and his leftover pickle juice.  He says it tastes a little bit like kimchi.  

It's so easy.

Empty the leftover pickle juice with all the herbs and spices in to a small heavy saucepan on the stove. 

Slice the cabbage. 

Measure enough cabbage to fill the container.  

Place the cabbage in a bowl.  

Heat the leftover pickle juice to boiling, then pour it over the top of the cabbage.  

Toss with tongs.  

Refill the container.  First the cabbage.  Then the extra liquid.  

The cabbage will wilt a little but remain crunchy. 

Refrigerate.  

---Barbara