Pickled Veggies

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Pickled Veggies
Pickled Veggies
6 to 8 red creamer potatoes (1/2 lb.) quartered
4 medium carrots peeled and sliced on the diagonal 1/2 -inch thick
3 cloves garlic peeled
1/2 medium white onion halved and sliced 1/2 -inch thick
8 small jalapeño peppers quartered lengthwise
1 cup cider vinegar
3 bay leaves
1 to 2 tsp. adobo sauce (from canned chipotle peppers)
1 tsp. Mexican oregano leaves
Prep: 15 minutes Cook: about 10 minutes Makes: 10 to 12 servings
Marinate: at least several hours or overnight
1. Place potatoes in a large pot fitted with a steamer basket. Cover and steam for 5 minutes; add carrots, garlic and onion; and steam for 5 to 7 minutes more.
2. Remove from heat and let cool. Place in a large resealable bag with remaining ingredients. Seal bag and refrigerate for several hours or overnight.
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