Elvia’s Mexican Pickled Vegetables

 

These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well in the refrigerator. Packed into glass jars, it makes a nice gift.

– Servings: 16
– Preparation time: 30 Minutes
– Cooking time: 15 Minutes
Nutrition per serving: 116 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 166 mg sodium; 214 mg potassium.

 

Ingredients

  • 1 tablespoon black peppercorns
  • 2 teaspoons allspice berries
  • 2 teaspoons coriander seeds
  • 1 teaspoon whole cloves
  • 1 cup extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 10 cloves garlic, peeled
  • 1 large head cauliflower, broken into small florets
  • 1 pound pearl onions, fresh (peeled; see Tip) or frozen (thawed)
  • 3 medium carrots, cut into 1/4-inch rounds
  • 1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
  • 1 small habanero or 2 small jalapeño peppers, stemmed and thinly sliced
  • 2 1/2 cups distilled white vinegar
  • 6 bay leaves
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 teaspoon cumin seeds

 

Preparations

  1. Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-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-steel tea ball).
  2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.
  3. Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

About FitFreek202

Hi, thanks for stopping by at my website. This is my journey to achieve 202 pounds of lean body mass and 15% Body Fat. Let me explain. Weighing yourself with traditional scales is very important, but you also need to measure your body fat as well. You could go to the gym and weigh yourself before and after a long run. The second weigh in, you may well have lost two pounds – that is water from sweat, not body fat. So, my goal is to be 202 pounds LBM and 36 pounds of fat – a total of 238 pounds. When i’m there, my goal is to be 202 pounds LBM and 22 pounds of fat – a total of 224 pounds. This blog will chart my progress.

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