Recipe: Mexican pickled vegetables

December 17, 2009 4:58:55 PM PST
As a side dish or a housewarming gift, this recipe for Mexican pickled vegetables will make you a popular chef anywhere you go.

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.


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