Pickled Vegetables

Total Time:
4 hr 30 min
Prep:
4 hr
Cook:
30 min

Yield:
3 quarts
Level:
Easy

Ingredients
  • 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
  • 1 head cauliflower, trimmed and separated into small florets
  • 1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal
  • 3/4 cup chopped fresh oregano leaves
  • 1 quart white vinegar
  • 1/2 cup sugar
  • 1/4 cup coarse salt
  • 2 tablespoons cracked black pepper
  • 6 red jalapeno chilies
  • 6 green jalapeno chiles
  • 2 heads garlic, cloves separated, peeled, cut in half lengthwise
  • 1 medium yellow onion, sliced
Directions

Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.

Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.

Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.


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    So quick, simple and flexible. My family loves it w/o the cauliflower, but that's just personal preference. These get devoured in no time. Reminds us of the taco shops in San Diego...mmmmmm! One of our homesick fixes!
     
    PS: Try it chopped on sandwiches, burgers or hot dogs...
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