Spicy Quick-Pickled Veggies

By tlshinnick

Ingredients

• 1/2 medium cauliflower, florets cut into small, bite-sized pieces
• 2 medium carrots, cut on a sharp diagonal into 1/8” thin rounds
• 1 small onion, sliced very thin
• 2 medium jalapeños, sliced into thin rounds
• 6 garlic cloves, peeled and smashed
• 1 1/2 cup plain white vinegar or apple cider vinegar
• 1/2 cup water
• 1 tablespoon salt
• 2 tablespoons honey
• 2 tablespoon sugar
• 1 1 1 bay leaf
• 1 teaspoon oregano (preferably Mexican oregano)
• Freshly ground black pepper

Preparation

Step 1

Instructions

Pack the cauliflower, carrots, onion, jalapeños and garlic into a quart-sized wide-mouth mason jar. Tuck the bay leaf into the side of the jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.

In a medium saucepan, combine the vinegar, water, salt, honey, 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).

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.