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45 minutes OR LESS

Marukan Taqueria-Style Pickled Vegetables

Take your burgers, hot dogs, and tacos to the next level with this recipe from our friends at Simply Gluten Free magazine.

45 minutes
12 Servings
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
Jalapeño 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 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 jalapeños, 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. 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.

Recipe Credit: Simply Gluten Free

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REVIEWS

    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.

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