Pickled Chiles and Vegetables

Name: Pickled Chiles and Vegetables
Total time: 4500 s
Yield: 10 servings
Cuisine: American
Ingredients: 4 carrots, peeled and thinly sliced; 1 onion, diced; 2 cloves garlic, minced; 1 1/2 cups cauliflower florets; 2 zucchinis, thinly sliced; 2 jalapeño peppers, thinly sliced and seeded (OPTIONAL); 1 pinch thyme; 1 pinch marjoram; 1 pinch bay leaf; 4 whole allspice berries or black peppercorns; 1/2 cup white cane vinegar; 1/4 cup water; salt; 1 teaspoon sugar; 2 tablespoons olive oil

lenny @cook_1102490

MEXICO

As is well known, chiles are essential in Mexican cuisine. For this occasion, to share this recipe with my friends who aren't used to eating chiles, I added vegetables based on a recipe I haven't been given but have discovered at a restaurant chain throughout the country.

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Ingredients

75 minutes

10 servings

4carrots, peeled and thinly sliced
1onion, diced
2 clovesgarlic, minced
1 1/2 cupscauliflower florets
2zucchinis, thinly sliced
2jalapeño peppers, thinly sliced and seeded (OPTIONAL)
1 pinchthyme
1 pinchmarjoram
1 pinchbay leaf
4whole allspice berries or black peppercorns
1/2 cupwhite cane vinegar
1/4 cupwater
salt
1 teaspoonsugar
2 tablespoonsolive oil

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Steps

75 minutes

1

In a skillet, sauté the vegetables starting with the hardest ones. Once they are sautéed but not fully cooked, add the herbs, vinegar, water, salt, sugar, and pepper.
2

Check the flavors and cover, cooking on low heat until they are cooked but not falling apart. Once this happens, turn off the heat and store in a glass container. Once cooled, refrigerate and let marinate for a day, and it's ready.
3

Perfect side dish for meats, eggs, fish, chicken, or any pickled dish.