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