Spicy Pickled Vegetables

Name: Spicy Pickled Vegetables
Ingredients: 3 or 4 jalapeño chiles, quartered lengthwise; 2 medium onions, sliced into thick half-moons; 1 bay leaf; 1 tablespoon cider vinegar; 1 tablespoon olive oil; 4 large carrots, peeled and sliced into ½-inch-thick rounds; 1 teaspoon dried Mexican oregano; A small epazote sprig (optional); 1 teaspoon coriander seeds; 1 teaspoon salt, or to taste; 4 garlic cloves, peeled; 10 peppercorns

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

These pickles will keep for a week or two, refrigerated, but they taste best at room temperature. They’re good with drinks, as an accompaniment to Avocado Quesadillas, or served with stewed or roasted meats or cold cuts.

Ingredients

4 large carrots, peeled and sliced into ½-inch-thick rounds
2 medium onions, sliced into thick half-moons

Spicy
Winter
Gluten-free
Vegan

Method

Put the carrots, onions, jalapeños, garlic, salt, peppercorns, coriander seeds, epazote, bay leaf, vinegar, and olive oil in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the carrots are just cooked through. Transfer to a bowl to cool.

When the vegetables are cool, add the oregano. Taste and add salt if necessary.