Lately, I’ve been on a pickled vegetable kick. This may have been sparked my most recent visit to Big Star, a Wicker Park (Chicago) “honky tonk” bar, serving a great assortment of beer, whiskey, and tacos. The sounds of Nashville and Bakersfield (a genre of country music developed in the mid-to-late 50s) fill the bar.

In addition to tacos, Big Star has a few sides, one of which is pickled vegetables. A big jar of them sits on the counter. I love to pop in for a taco or two, a side of pickled vegetables, and a hoppy I.P.A. to wash it all down.

You can pickle any number of vegetables — carrot, cauliflower, onion, garlic, radish, turnips, jalapeno and fresno peppers, green beans…you name it.

This particular recipe was adapted from Rick Bayless’s pickled chiles with other vegetables recipe [from Authentic Mexican: Regional Cooking from the Heart of Mexico].  You really can’t go wrong with a Rick Bayless Recipe. I have at least 4 or 5 of his cookbooks and he’s yet to let me down.

This recipe is a bit different than other pickled vegetable recipes I’ve seen. For one, it has no sugar, and, in my opinion, I don’t think it’s needed. Second, it calls for you to saute the vegetables first before simmering in a mild brine.

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I used purple cauliflower and watermelon radish, which turned the brine a rather unusual shade of pink (still tastes yummy).

Pickled Mixed Seasonal Vegetables

Adapted from Rick Bayless’ Authentic Mexican: Regional Cooking from the Heart of Mexico
3 to 4 cups of vegetables, such as:
Carrot, sliced on a bias ~ 1/2 thick
Onion, sliced  ~1/8 inch thick
Cauliflower, cut into individual florets
Zucchini or chayote, cubed
Jicama, cubed
Radish, thinly sliced
Turnip, cubed
Up to 4 fresh chile peppers (such as jalapenos and/or fresnos), sliced, thinly on a bias ~ 1/2 inch thick (seeded if you desire less heat)In addition to:
1/4 cup extra virgin olive oil
5-10 whole garlic cloves, peeled
1 cup apple cider or white wine vinegar vinegar
2 bay leaves
5 to 6 sprigs fresh thyme (or oregano or marjoram) or 2 scant teaspoons dried herbs
1 teaspoon black peppercorns
Sea salt, to taste (~ a scant teaspoon)In a large skillet, heat the oil over medium heat. Add the whole garlic and saute, stirring frequently for about 3 minutes until lightly browned; remove and set aside. Add the vegetables and chiles and saute, stirring frequently until onions are translucent, about 5 minutes.

Add the vinegar, 1 cup water, browned garlic, bay leaves, herbs, salt and pepper. Cover and simmer over medium-low heat for about 8 to 10 minutes, until the carrot is barely tender and the chiles olive green.

Remove from the heat, pour into a non-corrosive container, cool and season with additional salt if necessary. Cover and refrigerate for a day before using. Will keep for several weeks in the refrigerator (as long as the brine covers them).

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5 comments

Reply

This looks great, How long will it keep for?
And do you have to water process the jars?
Thanks!

Reply

Will keep several weeks in the fridge as long as the brine covers the vegetables. I did not sterilize the jars so they are not shelf stable.

Reply

Will keep several weeks in the fridge as long as the brine covers the vegetables. I did not sterilize the jars so they are not shelf stable.

Reply

Great stuff you share here. Love the variety of info. My wife and I can a lot and pickled vegs are something we are starting to do much more of. Still in search for the perfect recipe for Jardineria….any tips or recommendations?

Reply

Great stuff you share here. Love the variety of info. My wife and I can a lot and pickled vegs are something we are starting to do much more of. Still in search for the perfect recipe for Jardineria….any tips or recommendations?

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