I don’t know if any dinner featuring the tastes of Mexico would be complete without this dish … in Mexico it is often found sitting on tables just waiting for you to nibble.
This keeps for weeks in your fridge and is a great accompaniment to sandwiches or burgers and always perfect for tacos.
Like many pickled recipes, this is just a guide. Use whatever vegetables are fresh and ready at hand. Today’s version included garden fresh cauliflower, zucchini, green & yellow beans, carrots and sweet Walla Walla onions. Prepare vegetables in bite size portions, i.e., cauliflower florets, wedges of zucchini, carrots sliced on diagonal … you get the idea. I like to prepare everything ahead of time, and have them ready on the cutting board so I can see the colours and shapes together to make sure it is a pretty picture. (yep, I’m that weirdo) If you like a bit of spicy kick, slice up a jalapeño or two as well.
Start by heating up some good olive oil, (a generous portion – more than you would normally use to sauce) sauté onions until soft. Add garlic, carrot, and any veg you think might take a while to soften. You are only looking for crisp tender as your finished product, not soft and overcooked veg.
2 1/2 cups white vinegar
1 tbsp salt
1 tsp cumin seeds
1 tsp peppercorns
1 tbsp dried mexican oregano
4 bay leaves
Simmer just until heated through and remove from heat. Store in glass jar (or non reactive container) in the fridge for weeks!