Sometimes I get hungry in the middle of the morning or afternoon and want to eat something light and not fattening, so having a couple of jars of pickle (tanned, pickled) in the fridge comes in handy. In those cases, perfect and delectable! When we have a lot of vegetables that are running low and we don’t want them to go to waste, this method of preparation comes in handy.
A combination of water and vinegar, aromatic herbs, cauliflower, large onion (from egg), carrots, mushrooms, cabbage, and jalapeos are used in this recipe. The latter can be fresh, but I prefer the canned varieties because I always have them on hand. The dash of spice is essential, and I can’t get enough of it! There are some vegetables that I enjoy and that keep their crunchy texture but do not work well in this recipe because they lose their color, such as radishes and broccoli.
The size of the vegetables can be adjusted to taste; I prefer larger pieces because I like to feel firm and crunchy when I eat them. Scent herbs are important in perfume, but don’t use too much of them. Use coarse salt if possible, and peppercorns if desired.
The Homemade Pickle is not a preserve that can be stored in the pantry for months or years; that is a different process. The vegetables are boiled in water and vinegar, then covered and left to cool. They can be eaten right away or stored in the fridge in clean, covered jars. It can be kept in pristine condition for up to two weeks.
- 2 carrots, peeled and sliced
- 1 white or purple bighead onion
- 5 large mushrooms
- 1/2 pound cauliflower
- 3 cloves garlic
- 2 jalapeno peppers, sliced or lengthwise
- 1/4 pound cabbage
- 1 1/4 tazas agua
- 1 1/4 cups white or apple cider vinegar
- fresh or dried herbs (bay leaf, oregano, or thyme)
- sal al gusto
- 3 spoons vegetable acceptance (neutral)
- Wash the cabbage and cut it into strips.
- Cut the onion into six sections or slices.
- Cut the mushrooms into bite-sized pieces.
- Put a pot over medium high heat and add the vegetable oil, whole garlic, carrots, cauliflower, and onion. Allow them to cook for about 3 minutes.
- Combine the herbs, jalapeos, cabbage, and mushrooms in a mixing bowl.
- Stir in the salt and set aside for a couple of minutes.
- Pour in the water and vinegar. Mix.
- Keep it on the fire until it reaches a boil. Turn off the heat and cover the pot until it cools.
- It can be eaten right away or stored in clean, covered jars in the fridge. For two weeks, they are perfectly preserved.
Amount Per Serving Calories 87Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 43mgCarbohydrates 16gFiber 5gSugar 6gProtein 4g