Pickled Vegetables

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 5 cups
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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

  1. 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.
  2. 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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