Pickled Vegetables Recipe

Name: Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt; 2 cups 2-inch chunks cauliflower; 2 carrots, sliced on a diagonal; 1 russet potato, peeled and cut into half moons; 4 jalapenos, seeded, deveined and cut into strips; 1 cup olive oil; 2 cloves garlic, halved; 1/2 cup white distilled vinegar; 2 bay leaves; 2 teaspoons coarse sea salt; 1 teaspoon dried oregano; 12 whole peppercorns; 1/2 red onion, cut into half moons

Servings: persons

1 tablespoon salt
2 cups 2-inch chunks cauliflower
2 carrots, sliced on a diagonal
1 russet potato, peeled and cut into half moons
4 jalapenos, seeded, deveined and cut into strips
1 cup olive oil
2 cloves garlic, halved
1/2 cup white distilled vinegar
2 bay leaves
2 teaspoons coarse sea salt
1 teaspoon dried oregano
12 whole peppercorns
1/2 red onion, cut into half moons

1
In a heavy saucepan, bring 10 cups water and the salt to a boil.
2
Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve.
3
Add the carrots and cook for 3 minutes, then remove from the pot and reserve.
4
Add the potatoes and cook for 5 minutes, then remove from the pot and reserve.
5
Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve.
6
In a large heavy saute pan, heat the olive oil over medium-high heat.
7
Add the garlic and cook until fragrant, about 4 minutes.
8
Remove the garlic from the oil and discard.
9
Add the vinegar and bay leaves to the oil.
10
Add the sea salt, oregano, peppercorns and onions.
11
Cook for 3 minutes.
12
Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish.
13
Cool the vegetables, cover with plastic wrap and refrigerate until ready to use.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1 tablespoon salt, 2 cups 2-inch chunks cauliflower, 2 carrots, sliced on a diagonal, 1 russet potato, peeled and cut into half moons, 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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