Spicy Quick-Pickled Veggies

Name: Spicy Quick-Pickled Veggies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: ½ medium cauliflower, florets cut into small, bite-sized pieces; 2 medium carrots, cut on a sharp diagonal into ⅛” thin rounds; 1 small white or yellow onion, sliced into very thin rounds; 2 medium jalapeños, sliced into thin rounds; 6 garlic cloves, quartered; 1 cup plain white vinegar or apple cider vinegar; 1 cup water; 1 tbsp salt; 1½ tbsp honey or maple syrup; 1 bay leaf; 1 tsp oregano (preferably Mexican oregano); Freshly ground black pepper

By Cookie and Kate · Cookie and KatePublic

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Learn how to make spicy quick-pickled vegetables (jalapeños en escabeche)! They are so easy to make. Pickled veggies are great on salads, sandwiches and other dishes. Recipe yields 1 quart pickles.

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 1

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This recipe was taken from Spicy Quick-Pickled Veggies · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 1 person

Cooking for

½medium cauliflower, florets cut into small, bite-sized pieces
2medium carrots, cut on a sharp diagonal into ⅛” thin rounds
1small white or yellow onion, sliced into very thin rounds
2medium jalapeños, sliced into thin rounds
6garlic cloves, quartered
1 cupplain white vinegar or apple cider vinegar
1 cupwater
1 tbspsalt
1.5 tbsphoney or maple syrup
1bay leaf
1 tsporegano (preferably Mexican oregano)
—Freshly ground black pepper

Steps

1
Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.
2
In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar.
3
Let the pickles cool to room temperature (about 1 ½ hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.

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Per portion

Calories: ~578.5 kcal
Protein: ~31.6 g
Fat: ~4.4 g
Carbs: ~185.6 g
Fiber: ~19 g
Sodium: ~7117.7 mg

Figures include only weighable linked ingredients. Unweighable: medium jalapeños, sliced into thin rounds, Freshly ground black pepper. Shown for one portion.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.