Gluten-Free Taqueria-Style Pickled Vegetables
Servings: 12 servings
Calories: 52kcal
Ingredients
- 1 tablespoon olive oil
- 1 red onion , peeled, quartered, and thinly sliced
- 6 cloves garlic , peeled
- ½ teaspoon dried oregano
- ½ teaspoon dried cumin
- 10 black peppercorns
- 10 jalapeño peppers , washed and cut into ¼-inch slices
- 3 large carrots , peeled and cut into ¼-inch slices
- 1 small head cauliflower , cut into small florets
- 1 bay leaf
- 1½ cups Marukan organic seasoned rice vinegar dressing
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher or sea salt
Instructions
- Heat the 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 jalapenos, 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.
Nutrition
Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 609mg | Potassium: 240mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2675IU | Vitamin C: 38.9mg | Calcium: 25mg | Iron: 0.4mg