This vibrant and tangy pickled vegetable medley draws inspiration from the popular pickled carrots and jalapeños often served in Mexican restaurants. The combination of cauliflower, carrots, onions, garlic, and jalapeños creates a medley that adds a punch of flavor and heat to any dish. Whether you’re looking to elevate stews, soups, or beans or simply enjoy them as a zesty side, this pickled medley is sure to delight your taste buds. The recipe yields about 1 gallon, making it perfect for sharing or keeping a generous supply on hand. Get ready to bring a taste of Mexico to your table with these addictive pickles!
Yield: About 1 gallon
(fermentation vessel: 1 gallon or larger)
INGREDIENTS:
- 1 head cauliflower, cut into florets
- 5 or more cloves garlic, whole or halved
- 2 pounds carrots, peeled and sliced
- 1 onion, cut into wedges
- 1 pound jalapeños, cored and cut into rounds (in the off-season, substitute 2 tablespoons chile pepper flakes and add more carrots and cauliflower florets)
- 1–2 tablespoons dried oregano, crumbled
- 1 gallon Basic Brine (½ cup unrefined sea salt to 1 gallon unchlorinated water)
- 1–2 grape leaves (optional)
INSTRUCTIONS:
- In a large bowl, combine the cauliflower florets, garlic, carrots, onion wedges, jalapeños, and dried oregano. Mix well to distribute the ingredients evenly.
- Pack the vegetable mixture tightly into a crock or jar, wedging them under the shoulder of the jar or leaving 4 inches of headspace in a crock. Pour enough Basic Brine over the vegetables to completely cover them. Remember to submerge the vegetables in brine to ensure proper fermentation. Any leftover brine can be stored in the fridge for up to 1 week.
- Place a grape leaf or a piece of plastic wrap over the top of the vegetables to prevent them from floating. If using a crock, top it with a plate that rests on the vegetables and a weight such as a sealed water-filled jar to keep everything in place. If using a jar, simply cover it loosely as the vegetables are wedged in place by the shoulder.
- Set the crock or jar on a baking sheet and place it in a cool spot, away from direct sunlight. Let it ferment for 7 to 21 days, depending on the desired level of sourness and pickle-y taste. During fermentation, check the brine level and top it off with reserved brine solution if necessary. Some harmless scum may form on top, but refer to the appendix if you have any concerns.
- Once the vegetables have fermented to your liking, they will lose some of their vibrant color and the brine will become cloudy. This usually occurs after 1 to 2 weeks of fermentation. Test the pickles for their desired taste—pleasingly sour and pickle-y without the strong acidity of vinegar—and ensure they have mingled flavors and a slightly softened yet crisp texture.
- Transfer the pickled vegetables to jars, tighten the lids, and store them in the refrigerator. After about a day, check to ensure the pickles are still submerged in the brine, topping off with reserved brine if needed. These Mexican-inspired pickles will keep refrigerated for up to 1 year, providing you with a deliciously tangy and spicy addition to your meals throughout the year.
