Name: Elvia's Mexican Pickled Vegetables
Total time: 2 h 45 min
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 ½ cups distilled white vinegar; 6 bay leaves; 2 tablespoons dried oregano; 1 tablespoon salt; 1 teaspoon cumin seeds

Directions

Step 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).

Advertisement
Step 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 jalapenos). 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.
Step 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.

Tips

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.

Tips

Equipment: Cheesecloth and kitchen string (or a tea ball)

Tips

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.

Tips

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.

Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

117 calories; protein 1.2g; carbohydrates 7.2g; dietary fiber 1.8g; sugars 3.2g; fat 9.6g; saturated fat 1.4g; vitamin a iu 2258.9IU; vitamin c 29.9mg; folate 31.9mcg; calcium 26.2mg; iron 0.5mg; magnesium 12.8mg; potassium 212.7mg; sodium 167.1mg; thiamin 0.1mg.

Exchanges:

1 vegetable, 1 fat

The Real Cost of Healthy Food

5 Dinners on a Shoestring Budget

10 Cheap & Healthy Foods to Buy, According to a Dietitian

Ingredients

Directions

Tips

Tips

Tips

Tips

Nutrition Facts

Account

More

Ingredients

Directions

Tips

Tips

Tips

Tips

Nutrition Facts