Rating: Unrated
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This is a perfect topping for our Pulled Pork Sandwiches.

Martha Stewart Living, June 2009

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Yield:
Makes about 4 cups
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Ingredients

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Directions

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  • Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

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Reviews (1)

Rating: Unrated
11/02/2014
This recipe was so remarkably easy I didn't think it would be as good as it was . Absolutely delicious!