Add Mashed Pickles to Coleslaw
The grilling season is coming to an end, but a good coleslaw doesn’t know the season. If you’ve soaked your palate with a regular, slightly sweet dressing this summer, try mixing it with pickles and sour pickles.
Pickled coleslaw is delicious with all smoked or grilled meats, but it’s especially effective with spicier dishes (think Nashville’s hot chicken, which is usually served with pickles). If you’re working with pickles, you can substitute the plain vinegar listed in the recipe for the same amount of pickled juice, or you can really enhance the flavor with mashed pickles.
The puree gives the flavor that vinegar usually creates, but it also adds a little cucumber freshness, garlic flavor, and flavor to everything the marinade ends up in. Just toss the cucumber into a blender and whip into a puree. and then substitute the same amount of pickled puree for the vinegar in your recipe. Depending on how vinegar your pickles are, you may need to add a small amount of white vinegar, try and adjust if necessary. Add fresh dill for a cool, creamy dressing with a pronounced marinade flavor. To do this, you will need:
- 1 large vinegar cucumber (I like Clausen)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill
- 1 tablespoon white vinegar (optional)
Place the brine in a powerful blender and blend into the puree, scraping off all sides as needed to make sure all the small pieces of brine are blended up. Add everything except the vinegar to a medium bowl or measuring glass and stir. Try and add vinegar if needed. Stir again, let it hang in the refrigerator for an hour to let the flavors drain, then season your slough mix (cabbage, broccoli, or other), pouring in a little and stirring until it is completely covered. Serve immediately.