Mexican Pickled Vegetables
| Cook Time | 3/4 hour |
| Passive Time | 2 hours cooling |
| Servings |
people
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Ingredients
- 1 tbsp. black peppercorns
- 2 tsp. allspice berries
- 2 tsp. coriander seeds
- 1 tsp. whole cloves
- 1 cup Olive Oil extra-virgin (minus 3 teaspoons)
- 1 medium onion thinly sliced
- 10 garlic cloves peeled
- 1 large head of cauliflower broken into small florets
- 1 lb. pearl onions fresh (peeled; see below ) or frozen (thawed)
- 3 medium carrots cut into 1/4" rounds
- 1 large red, yellow or orange bell pepper cutting lengthwise into 1/4" slices
- 1 small habanero pepper (or 2 small jalapeno peppers) stemmed and thinly sliced
- 2 1/2 cup distilled white vinegar
- 6 bay leaves
- 2 tbsp. dried oregano
- 1 tbsp. salt or salt substitute
- 1 tsp. cumin seeds
Ingredients
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Instructions
- Place peppercorns, cloves, allspice berries, and coriander seeds on an 8" square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices and tie at the top with kitchen string (or put the spices in a stainless tea ball).
- Heat oil in a large pot over medium heat. Add garlic and sliced onion, stirring until soft, about 5 minutes. Add bell peppers, cauliflower, pearl onions, carrots, and habanero (or jalapenos). Cook, stirring occasionally until the vegetables are tender-crisp, 7 to 8 minutes. Stir in vinegar, bay leaves, salt, oregano, cumin seeds and the spice bundle and cook 3 minutes more.
- Let cool for 20 minutes before transferring everything to a large non-reactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil
- If using fresh pearl onions, bring a large pot of water to boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A non-reactive bowl or pan - stainless steel, enamel-coated or glass - is necessary when cooking with acidic foods, such as vinegar, to prevent food from reacting with it.
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