Real African Dishes: [MC-AllEthnic-Recipes] Elvia’s Mexican Pickled Vegetables

* Exported from MasterCook *

Elvia's Mexican Pickled Vegetables

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 bell pepper -- yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
1 small habanero chile -- or 2 small jalapeño 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

Place peppercorns, allspice berries, coriander seeds and cloves on an
8-inch-square double layer of cheesecloth. Bring up the sides, making a
bundle that encloses the spices, and tie at the top with kitchen string
(or put the spices in a stainless-steel tea ball).
Heat oil in a Dutch oven over medium heat Add sliced onion and garlic
cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower,
pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook,
stirring occasionally, until the vegetables are tender-crisp, 7 to 9
minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the
spice bundle and cook 2 minutes more.
Let cool for 15 minutes before transferring everything to a large
nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until
cool, about 2 hours. Serve using a slotted spoon to leave behind excess
oil.

Makes about 8 cups (32 one-quarter cup servings)
Active Time: 30 mins
Total Time: 2 3/4 hours (including 2 hours cooking time

Nutrition
Per 1/2-cup serving : 116 Calories; 10 g Fat; 1 g Sat; 7 g Mono; 0 mg
Cholesterol; 7 g Carbohydrates; 1 g Protein; 2 g Fiber; 166 mg Sodium; 214
mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

Tips & Notes
Make Ahead Tip: Refrigerate for up to 1 month (leave the spice bundle in
for flavor). The oil will solidify; let come to room temperature before
serving. | Equipment: Cheesecloth and kitchen string (or a tea ball)
Tips: If using fresh pearl onions, bring a large pot of water to a boil.
Add onions and cook 1 minute to loosen the skins. Drain. When cool enough
to handle, trim both ends, leaving enough of the root end to keep the
onions whole while cooking. Peel off the skins.
A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is
necessary when cooking with acidic foods, such as vinegar, to prevent the
food from reacting with it.

These spicy pickled vegetables are like a Mexican version of Italian
giardiniera and are delicious with tacos and as a condiment for any
sandwich or burger. The recipe makes a large batch but it keeps well in
the refrigerator. Packed into glass jars, it makes a nice gift.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"EatingWell: May/June 2010"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 77 Calories; 7g Fat (75.7% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
238mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3074 0 0 0 0