Pickled Vegetables
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Salt2 cups
Cauliflower (2-inch chunks)1 cup
Olive Oil2 cloves
Garlic (halved)1 cup
White Distilled Vinegar2 tsps
Coarse Sea Salt1 tsp
Oregano (dried)Directions:
1
In a heavy saucepan, bring 10 cups water and the salt to a boil
2
Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve
3
Add the carrots and cook for 3 minutes, then remove from the pot and reserve
4
Add the potatoes and cook for 5 minutes, then remove from the pot and reserve
5
Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve
6
In a large heavy saute pan, heat the olive oil over medium-high heat
7
Add the garlic and cook until fragrant, about 4 minutes
8
Remove the garlic from the oil and discard
9
Add the vinegar and bay leaves to the oil
10
Add the sea salt, oregano, peppercorns and onions
11
Cook for 3 minutes
12
Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish
13
Cool the vegetables, cover with plastic wrap and refrigerate until ready to use