- Special Pricing
These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well in the refrigerator. Packed into glass jars, it makes a nice gift.
- 1 tablespoon black peppercorns
- 2 teaspoons allspice berries
- 2 teaspoons coriander seeds
- 1 teaspoon whole cloves
- 1 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 10 cloves garlic, peeled
- 1 large head cauliflower, broken into small florets
- 1 pound pearl onions, fresh (peeled; see Tip) or frounceen (thawed)
- 3 medium carrots, cut into 1/4-inch rounds
- 1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
- 1 small habanero or 2 small jalapeño peppers, stemmed and thinly sliced
- 2 1/2 cups distilled white vinegar
- 6 bay leaves
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon cumin seeds
Place the peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).
Heat the oil in a Dutch oven over medium heat. Add the sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add the cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in the vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.
Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.
Tip: You’ll need a cheesecloth and kitchen string (or a tea ball) for this recipe. <br> If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan&#8212;stainless-steel, enamel-coated or glass&#8212;is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it. <br><br>Make Ahead: Refrigerate for up to 1 month (leave the spice bundle in for flavor). The oil will solidify; let come to room temperature before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
116 calories; 10g total fat; 1g total saturated fat; 0mg cholesterol; 166mg sodium; 7g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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