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 jalapeo 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
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 M
Eating Well
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