Recipes from the Root Cellar. Enjoy it at a picnic over this long, holiday weekend!
One of the great mysteries of life is why people leave the last pickle in a jar to languish in the back of the refrigerator for months. The rest of the jar was consumed in a matter of days, sometimes hours. Why does that last pickle remain? This recipe addresses the problem by using up that last pickle. The sunflower seeds combined with the pickle add great crunch to this salad, which is particularly good on sandwiches.
6 cups thinly sliced or shredded green or savoy cabbage, or a mix of green and red cabbage
2 carrots, peeled and shredded
⅔ cup chopped dill pickles
¾ cup mayonnaise
¼ cup brine from the dill-pickle jar
1 tablespoon yellow ballpark mustard
½ cup sunflower seeds, toasted
Salt and freshly ground black pepper
1. Combine the cabbage, carrots, and pickles in a large bowl.
2. Combine the mayonnaise, pickle brine, and mustard in a small bowl and blend well.
3. Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds. Taste and add salt, if needed, and pepper; it may not need any salt, depending on the saltiness of the brine.
4. Let stand for about 30 minutes before serving, or refrigerate for up to 8 hours and mix well before serving.
Kitchen Note: To toast sunflower seeds, place them in a small, dry skillet over medium heat. Toast, stirring frequently, until the seeds begin to change color, about 5 minutes. Do not let the seeds scorch or they will become bitter.