Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal; 1 head cauliflower, trimmed and separated into small florets; 1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal; 3/4 cup chopped fresh oregano leaves; 1 quart white vinegar; 1/2 cup sugar; 1/4 cup coarse salt; 2 tablespoons cracked black pepper; 6 red jalapeno chilies; 6 green jalapeno chiles; 2 heads garlic, cloves separated, peeled, cut in half lengthwise; 1 medium yellow onion, sliced

Servings: persons

1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 head cauliflower, trimmed and separated into small florets
1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal
3/4 cup chopped fresh oregano leaves
1 quart white vinegar
1/2 cup sugar
1/4 cup coarse salt
2 tablespoons cracked black pepper
6 red jalapeno chilies
6 green jalapeno chiles
2 heads garlic, cloves separated, peeled, cut in half lengthwise
1 medium yellow onion, sliced

1
Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes.
2
Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water.
3
Drain and reserve.
4
Then blanch the cauliflower about 6 minutes, drain, refresh and drain again.
5
Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
6
Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil.
7
Add the jalapeno chiles, garlic and onion and return to a boil.
8
Cook 1 minute longer, and pour over the vegetables.
9
Set aside to cool to room temperature.
10
Pour into three 1-quart glass jars and refrigerate as long as 1 month.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal, 1 head cauliflower, trimmed and separated into small florets, 1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal, 3/4 cup chopped fresh oregano leaves, and more.

Yes, Pickled Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Vegetables

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