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Pickled Peppers and Summer Vegetables

Recipe Introduction


Source: Summer in Santa Fe





List of Ingredients



• 1 1/2 cups white wine vinegar
  
• 2 cups water
  
• 1 teaspoon sugar
  
• 1 pound cauliflower, trimmed and sliced into bite-sized pieces
  
• 1 pound thin green beans, ends snipped (steam briefly if beans are tough)
  
• 1 large red onion, halved lengthwise and cut into thin slices
  
• 2 carrots, peeled and cut into matchstick-sized pieces
  
• 1 red bell pepper, seeded and cut into thin slices
  
• 8 jalapeno chilies, stemmed, seeded and sliced
  
• 1 tablespoon chopped fresh herbs (oregano, thyme, sage or marjoram)
  
• 2 tablespoons olive oil
  
• coarse salt and freshly ground black pepper, to taste
  






Instructions



1. Bring vinegar, water and sugar to a boil in a noncorrosive pan. Place cauliflower in a large glass or stainless-steel bowl and pour vinegar mixture over it. Allow to stand while preparing other vegetables.
   
   
2. Add remaining vegetables to cauliflower and sprinkle with herbs, oil, salt and pepper. Cover and marinate vegetables at room temperature 3 hours. Refrigerate at least 1 day before using; bring to room temperature before serving. Pickled vegetables will keep several weeks in the refrigerator.
   
   
3. Yield: about 5 cups
   
   






Final Comments


Large jars of these pickled vegetables are often served as bar snacks in Mexico. They will add a spicy dimension to any appetizer platter or entree.