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Elvia's Mexican Pickled Vegetables

See full recipe on: Kitchen Daily



Ingredients

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 frozen (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 jalapẹ�o 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

Nutrition 16 servings

Per Serving % Daily Value
Calories 169
Fat 13g 21%
Carbs 9g 3%
Protein 1g 3%
Fiber 2g 11%
Cholesterol
Sodium 463mg 19%
     
Fat
Carbs
Protein

Preparation






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