45 minutes OR LESS
Marukan Taqueria-Style Pickled Vegetables
Take your burgers, hot dogs, and tacos to the next level with this recipe.
1 Tbsp
Olive Oil
1
Red Onion, peeled, quartered, and thinly sliced
6 Cloves
Garlic, peeled
1/2 tsp
Dried Oregano
1/2 tsp
Dried Cumin
10
Black Peppercorns
10
JalapeƱo Peppers, washed and cut into 1/4 inch slices
3
Carrots, peeled and cut into 1/4-inch slices
1
Small Head Cauliflower, cut into small florets
1
Bay Leaf
1 1/2 Cups
1 Cup
Water
2 Tbsp
Sugar
1 Tbsp
Kosher or Sea Salt
INSTRUCTIONS
Heat oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally until softened but not brown, about 4 minutes. Add the garlic, oregano, cumin, and peppercorns and cook, stirring for 1 minute. Add the jalapeƱos, carrots, cauliflower, and bay leaf and cook for another minute. Add the vinegar, water, sugar, and salt and bring to a boil. Reduce heat and let simmer for 10 minutes.Ā Using a slotted spoon, spoon the vegetables into mason jars (about 3-pint jars or 2-quart jars). Spoon the brine over the vegetables. Let cool. Refrigerate for at least 3 hours before serving. Will keep in the fridge for about 1 month.
5
Keep up the good work
5 stars
Yum
Yummy
Loved these, watch the peppers, as they can make it too spicy. Now I want to try other styles with different flavor profiles, like lemongrass and ginger.