PICKLED VEGETABLES

Pickled Vegetables image

Provided by Marcela Valladolid

Time 35m

Yield 4 to 5 cups

Number Of Ingredients 13

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

Steps:

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