Elvia’s Mexican Pickled Vegetables
INGREDIENTS
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Total Time: 2 3/4 hours (including 2 hours cooling time)
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1 tablespoon black peppercorns
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2 teaspoons allspice berries
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2 teaspoons coriander seeds
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1 teaspoon whole cloves
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1 cup extra-virgin olive oil
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1 medium onion, thinly sliced
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10 cloves garlic, peeled
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1 large head cauliflower, broken into small florets
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1 pound pearl onions, fresh (peeled; see Tip) or frozen (thawed)
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3 medium carrots, cut into 1/4-inch rounds
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1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
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1 small habanero, or 2 small jalapeño peppers, stemmed and thinly sliced
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2 1/2 cups distilled white vinegar
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6 bay leaves
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2 tablespoons dried oregano
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1 tablespoon salt
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1 teaspoon cumin seeds
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