Elvia's Mexican Pickled Vegetables

Ingredients

·         1 tablespoon(s) black peppercorns

·         2 teaspoon(s) allspice berries

·         2 teaspoon(s) coriander seeds

·         1 teaspoon(s) whole cloves

·         1 cup(s) extra-virgin olive oil

·         1 medium onion, thinly sliced

·         10 clove(s) garlic, peeled

·         1 head(s) (large) cauliflower, broken into small florets

·         1 pound(s) pearl onions, fresh (peeled; see Tip) or frozen (thawed)

·         3 medium carrots, cut into 1/4-inch rounds

·         1 large red, yellow, or orange bell pepper, cut lengthwise into 1/4-inch slices

·         1 small habanero or 2 small jalapeño peppers, stemmed and thinly sliced

·         2 1/2 cup(s) distilled white vinegar

·         6 bay leaves

·         2 tablespoon(s) dried oregano

·         1 tablespoon(s) salt

·         1 teaspoon(s) cumin seeds

Directions

1.     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).

2.     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.

3.     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.

Exchanges: 1 vegetable, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (45% dv).

Tips & Techniques

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.