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.
Make Ahead Tip: Refrigerate for up to 1 month (leave the spice bundle in for flavor). The oil will solidify; let come to room temperature before serving.
Equipment: Cheesecloth and kitchen string (or a tea ball)
Tips: If using fresh pearl onions, bring a large pot of water to a 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 nonreactive bowl or pan--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.
1 vegetable, 1 fat