Mexican Pickled Vegetables

MAKES: 3 quarts

One of the joys of visiting a taco stand is the self-service salsa bar. Besides an array of salsas, there is always a container of pickled vegetables consisting mainly of whole or sliced jalapeño chiles, a few sliced carrots, and sliced onions. These are eaten alongside the taco or sometimes as a garnish. For me, the jalapeños are usually too hot, but I do love eating the less-spicy carrots and onions. My neighbor Elvia Vega likes to pickle vegetables, but she uses bell peppers, cauliflower, and carrots, with a little heat from some sliced jalapeños. It’s like a Mexican version of Italian
giardiniera, and I love it with any sandwich or burger as well.

This recipe makes a large batch, but it keeps well in the refrigerator. Packed into glass jars, it’s a nice gift.
When refrigerated, the olive oil will congeal, so let the mixture come to room temperature before stirring the oil and serving.

INGREDIENTS:

• 2 cups extra-virgin olive oil
• 1 medium onion, sliced
• 5 garlic cloves, peeled
• 1 cauliflower, cored and broken into small florets
• 3 carrots, peeled and cut into ¼-inch-thick rounds
• 1 pound small boiling onions, peeled
• 1 red or yellow bell pepper, cored, seeded, and sliced into ¼-inch-wide strips
• 8 jalapeño chiles, stemmed, seeded, and thinly sliced
• 2½ cups white vinegar
• 1 teaspoon cloves
• 2 teaspoons allspice berries
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 tablespoon black peppercorns
• 2 tablespoons dried oregano (I use Mexican)
• 6 bay leaves
• Salt

INSTRUCTIONS:

1. Heat the oil in a Dutch oven over medium heat.
2. Add the sliced onion and the garlic and cook for 5 minutes, or until the onion is soft.
3. Add the cauliflower, carrots, boiling onions, bell pepper, and jalapeños.
4. Cover and cook until the vegetables are crisp-tender, about 7 minutes.
5. Add the vinegar, cloves, allspice, coriander, cumin, peppercorns, oregano, bay leaves, and 1 tablespoon salt.
6. Bring to a boil and boil for 2 minutes.
7. Taste a piece and add more salt if needed.
8. Pack, while still hot, into clean hot canning jars or storage tubs.
9. Seal with the lids, then allow to cool to room temperature before refrigerating.
10. The vegetables keep in the refrigerator for up to 2 months.