Elvia’s Mexican Pickled Vegetables Recipe | Yummly

Elvia’s Mexican Pickled Vegetables

EATING WELL
17Ingredients
3Hours
320Calories

Ingredients

US|METRIC
  • 1 tablespoon black peppercorns
  • 2 teaspoons allspice berries
  • 2 teaspoons coriander seeds
  • 1 teaspoon whole cloves
  • 1 cup extra-virgin olive oil
  • 1 onion (medium, thinly sliced)
  • 10 cloves garlic (peeled)
  • 1 head cauliflower (broken into small florets)
  • 1 pound pearl onions (fresh, peeled; see Tip or frozen, thawed)
  • 3 carrots (medium, cut into 1/4-inch rounds)
  • 1 orange bell pepper (or large red, yellow, cut lengthwise into 1/4-inch slices)
  • 1 habanero (small, or 2 small jalapeño peppers, stemmed and thinly sliced)
  • 2 1/2 cups distilled white vinegar
  • 6 bay leaves
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 teaspoon cumin seeds
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    NutritionView More

    320Calories
    Sodium39% DV930mg
    Fat42% DV27g
    Protein6% DV3g
    Carbs5% DV16g
    Fiber16% DV4g
    Calories320Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol
    Sodium930mg39%
    Potassium480mg14%
    Protein3g6%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A90%
    Vitamin C120%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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