Sweet and sour like a classic bread and butter pickle, but with lovely thin strips of pickled vegetables and a little kick of spice, these are simply wonderful. Bonus: no canning required and they're ready to eat in 3 days! Serve this simple pickled salad with grilled meats, on sandwiches, on tacos, with cream cheese in tortilla wraps, over cottage cheese for an afternoon pick-me-up, or just on their own. Recipe very gently adapted from and used with the permission of the wonderful Meseidy of The Noshery
You can reuse the brine for a second batch of pickled salad by pouring the leftover brine over a freshly sliced batch of veggies in the mixing bowl, toss to distribute the mustard seeds, then use tongs to transfer the veggies to clean jars and pour the remaining brine over them. Again, refrigerate for 3 days before eating.