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Pickled Vegetables Picante

Western.Chefs's picture
  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

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

Side Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1074 Calories from Fat 566

% Daily Value*

Total Fat 64 g98.8%

Saturated Fat 9.1 g45.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3002.8 mg125.1%

Total Carbohydrates 119 g39.8%

Dietary Fiber 38 g152.2%

Sugars 51.5 g

Protein 27 g53.3%

Vitamin A 679% Vitamin C 693.1%

Calcium 53.2% Iron 72.3%

*Based on a 2000 Calorie diet

Pickled Vegetables Picante Recipe