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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

Description

Elvia’s Mexican Pickled Vegetables - The Huffington Post

Kitchen Daily