Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: The Burger Show
Pickled Vegetables
Total:
35 min
Active:
35 min
Yield:
4 to 5 cups
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 to 5 cups
Level:
Easy

Ingredients

Directions

In a heavy saucepan, bring 10 cups water and the salt to a boil. Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve. Add the carrots and cook for 3 minutes, then remove from the pot and reserve. Add the potatoes and cook for 5 minutes, then remove from the pot and reserve. Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve.

In a large heavy saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 4 minutes. Remove the garlic from the oil and discard. Add the vinegar and bay leaves to the oil. Add the sea salt, oregano, peppercorns and onions. Cook for 3 minutes. Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish. Cool the vegetables, cover with plastic wrap and refrigerate until ready to use.

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