Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 teaspoons kosher salt; 1 3/4 cups cauliflower florets (in 2-inch pieces); 1 russet potato, peeled, cut in half lengthwise and sliced into 1/4-inch-thick half moons; 2 carrots, peeled and sliced on bias; 4 jalapenos, seeded, deveined and sliced lengthwise in strips; 1 cup olive oil; 2 cloves garlic, halved; 1/2 red onion, sliced; 1/2 cup white distilled vinegar; 12 whole peppercorns; 3 to 4 bay leaves; 2 teaspoons dried, crumbled Mexican oregano

Servings: persons

1 tablespoon plus 2 teaspoons kosher salt
1 3/4 cups cauliflower florets (in 2-inch pieces)
1 russet potato, peeled, cut in half lengthwise and sliced into 1/4-inch-thick half moons
2 carrots, peeled and sliced on bias
4 jalapenos, seeded, deveined and sliced lengthwise in strips
1 cup olive oil
2 cloves garlic, halved
1/2 red onion, sliced
1/2 cup white distilled vinegar
12 whole peppercorns
3 to 4 bay leaves
2 teaspoons dried, crumbled Mexican oregano

1
In a large pot, bring 10 cups water and 1 tablespoon salt to a boil.
2
Add the cauliflower and potatoes and cook for 5 minutes.
3
Remove from the pot and place in a colander set over a bowl to drain.
4
Add the carrots and cook for 3 minutes.
5
Remove the carrots from the pot and add to the colander.
6
Add the jalapenos and cook for 2 minutes.
7
Remove from the heat and add to the colander.
8
Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.
9
In a large heavy saute pan, heat the olive oil over medium heat.
10
Add the garlic and cook until fragrant, about 4 minutes.
11
Add the onion and cook until softened but not browned, about 2 minutes.
12
Turn the heat off.
13
Sprinkle a drop or two of vinegar into the oil.
14
If it splatters, allow the oil to cool until no splattering occurs.
15
Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt.
16
Stir to combine.
17
Return the pan to medium heat and cook for 3 minutes.
18
Pour the pickling liquid over the reserved vegetables and toss to combine.
19
Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons kosher salt, 1 3/4 cups cauliflower florets (in 2-inch pieces), 1 russet potato, peeled, cut in half lengthwise and sliced into 1/4-inch-thick half moons, 2 carrots, peeled and sliced on bias, 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.

That's it — enjoy your meal!

Pickled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions