Pickled Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Pickling cucumbers - unpeeled
1 lb	454g / 16oz	Carrots - peeled
1		Cauliflower head
3/4 cup	30g / 1.1oz	Chopped fresh oregano leaves
1		White vinegar
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Coarse salt
2 tablespoons	30ml	Cracked black pepper
6		Red jalapeno chilies
6		Green jalapeno chiles
2		Garlic heads - separated, peeled, halved lengthwise
1		Yellow onion - sliced (medium)

Recipe Instructions

Wash the cucumbers and then cut them and the peeled carrots into 1/4-inch slices on the diagonal. Trim the cauliflower and separate into small florets.

Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.

Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.

Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.

This recipe yields about 3 quarts of pickles.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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