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Pickled Vegetables Picante

Western.Chefs's picture
Ingredients
  Onions 2 Medium, halved crosswise, cut in wedges
  Garlic 3 Clove (15 gm), slivered (Large Cloves)
  Olive oil/Vegetable oil 4 Tablespoon
  Carrots 3 Medium, scraped and sliced
  White vinegar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon (Or To Taste)
  Cauliflower 1 Small, broken into flowerets
  Canned jalapeno 3 1⁄2 Ounce (1 Can, Plain / Pickled)
  Bay leaves 3
  Unpeeled zucchini 3 Medium, sliced
  Oregano 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Ground cumin/1/2 teaspoon cumin seeds 1⁄4 Teaspoon
Directions

In large heavy pan, cook onion and garlic slowly in oil until soft, but not brown.
Add carrots and stir-fry a couple of minutes.
Add vinegar, 1 1/2 cups water and salt.
Cover and simmer about 5 minutes.
Drop in cauliflowerets and 1 to 2 teaspoons pickling liquid from jalapenos.
Simmer gently until nearly tender, about 5 minutes.
Add herbs and zucchini, and as many jalapenos as you like—3 or 4 or the entire can.
You may cut chiles in strips and remove seeds if you wish.
Cover and simmer until zucchini begins to soften, 2 to 5 minutes.
Cool, then cover and chill at least overnight.
Keep refrigerated.

Recipe Summary

Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Vegetable

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