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20 minute dinner recipes

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Elvia’s Mexican Pickled Vegetables

http://www.eatingwell.com/recipes/mexican_pickled_vegetables.html

From EatingWell:  May/June 2010

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.

About 8 cups | Active Time: 30 minutes | Total Time: 2 3/4 hours (including 2 hours cooling time)

Ingredients

Preparation

  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.

Nutrition

Per 1/2-cup serving : 116 Calories; 10 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 2 g Fiber; 166 mg Sodium; 214 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

Tips & Notes