Recipe: Mexican pickled vegetables

Mexican pickled vegetables

Ingredients:

• 4 cups extra virgin olive oil
  
• 1 medium onion sliced
  
• 10 garlic cloves
  
• 1 head cauliflower, broken into small florets
  
• 5 carrots peeled into 1/4- inch rounds
  
• 1 ½ pound of small boiling onions
  
• 3 bell peppers sliced longwise into 1/4-inch slices
  
• 1 small habanero, sliced
  
• 3 cups apple cider vinegar
  
• 1 tablespoon whole cloves
  
• 1 tablespoons whole allspice
  
• 1 tablespoon whole coriander
  
• 2 teaspoons whole cumin
  
• 2 tablespoons whole black pepper
  
• 4 tablespoons dried oregano
  
• 6 bay leaves
  
• 2 tablespoons salt
  

Directions:

1. Heat oil in A large pot over medium heat. Add sliced onion, and garlic, cook 5 minutes or until soft.
   
   
2. Add cauliflower , carrots, boiling onion, bell peppers, and habanero. Cook until veggie's are tender but still crisp about 7 minutes.
   
   
3. Add vinegar, cloves, allspice, coriander, cumin, peppercorns, oregano, bay leaves and salt and cook 2 minutes more.
   
   
4. Pack when hot into clean jars. Keeps in refrigerator for up to 2 months. Use as needed.

Note: if you don't want to use habanero you could use a few seeded jalapeno.