Sadly, Susan’s Mexican Pickled Vegetables is one of the Thanksgiving 2012 menu items that just didn’t get photographed, so bear with the shoddy picture and the lack of step by steps. Next time I make it, I’ll add them. Like most of my Thanksgiving Menu, the recipe is closely based on another recipe: Elvia’s Mexican Pickled Vegetables, to which my dear friend Susan introduced me. Of course, I had to tweak it a little here and a little there. I switched up the veggies to suit my preferences and changed the spice profile just a little. Susan’s Mexican Pickled Vegetables are great for any Mexican themed event- a big upside is that you can make ahead, up to a month. I set out cocktail cookies and Clementine Rosemary Margaritas along with Susan’s Mexican Pickled Vegetables, so guests could have a little something to nibble on while they awaited the first course.
1 tablespoon black peppercorns
2 teaspoons allspice berries
2 teaspoons coriander seeds
½ cup extra-virgin olive oil
1 medium onion, thinly sliced
10 cloves garlic, peeled
1 small head cauliflower; broken into small florets
1 small head broccoli; broken into small florets
3 medium carrots, cut into ¼-inch rounds
1 large red bell pepper, cut lengthwise into ¼-inch slices
2 jalapeño peppers, stemmed and thinly sliced
sunchoke and/or radish slices (optional)
2 ½ cups distilled white vinegar
6 bay leaves
2 tablespoons dried Mexican oregano (or regular if you can’t find it)
1 tablespoon salt
1 teaspoon cumin seeds
Place peppercorns, allspice berries, and coriander seeds in a spice or tea ball or bind in cheesecloth if you want to be able to strain it out. However, Susan once had her cheesecloth ball explode and the spiced were just incorporated into the vegetables and we were still really happy with the results, so don’t worry too much and you can save a step here. Heat oil at medium heat in a medium pot. Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, carrots, bell pepper and jalapeños. Cook, stirring occasionally, until the vegetables are a little softened, but still crisp (7ish minutes). Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice ball and cook 2 minutes more.
Transferring everything to mason jars and let cool 15-30 minutes. Refrigerate. To serve, strain the veggies. Serve at room temperature. If you do make ahead, keep in mind that the oil will harden while it’s cold. That’s normal, but this is part of why serving at room temperature is key.