Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: The Burger Show
Save Recipe Print
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.

Categories:
More from:

The Kitchen

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Salmon and Vegetable "Stir-Fry Cheat Sheet"

Recipe courtesy of Geoffrey Zakarian

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories