Pickled Vegetables

Total Time:
8 hr 35 min
15 min
8 hr
20 min

4 to 5 servings

  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1 3/4 cups cauliflower florets (in 2-inch pieces)
  • 1 russet potato, peeled, cut in half lengthwise and sliced into 1/4-inch-thick half moons
  • 2 carrots, peeled and sliced on bias
  • 4 jalapenos, seeded, deveined and sliced lengthwise in strips
  • 1 cup olive oil
  • 2 cloves garlic, halved
  • 1/2 red onion, sliced
  • 1/2 cup white distilled vinegar
  • 12 whole peppercorns
  • 3 to 4 bay leaves
  • 2 teaspoons dried, crumbled Mexican oregano
  • In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Add the cauliflower and potatoes and cook for 5 minutes. Remove from the pot and place in a colander set over a bowl to drain. Add the carrots and cook for 3 minutes. Remove the carrots from the pot and add to the colander. Add the jalapenos and cook for 2 minutes. Remove from the heat and add to the colander. Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.

  • In a large heavy saute pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 4 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Turn the heat off. Sprinkle a drop or two of vinegar into the oil. If it splatters, allow the oil to cool until no splattering occurs. Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt. Stir to combine. Return the pan to medium heat and cook for 3 minutes. Pour the pickling liquid over the reserved vegetables and toss to combine. Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Prosciutto and Pickled Vegetables With Cheese

    Recipe courtesy of Anne Burrell