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 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.

Description

Elvia’s Mexican Pickled Vegetables, Recipe

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