Pickled Vegetables

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
4 to 5 cups
Level:
Easy

Ingredients
  • 1 tablespoon salt
  • 2 cups 2-inch chunks cauliflower
  • 2 carrots, sliced on a diagonal
  • 1 russet potato, peeled and cut into half moons
  • 4 jalapenos, seeded, deveined and cut into strips
  • 1 cup olive oil
  • 2 cloves garlic, halved
  • 1/2 cup white distilled vinegar
  • 2 bay leaves
  • 2 teaspoons coarse sea salt
  • 1 teaspoon dried oregano
  • 12 whole peppercorns
  • 1/2 red onion, cut into half moons
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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