Pickled Vegetables

  • Serves

    serves 8-10


We came across this crunchy, vinegary salad at Casa del Sol in Juarez, Mexico, where it was served in place of the ubiquitous chips-and-salsa appetizer.


  • 34 cup extra-virgin olive oil
  • 12 cloves garlic, peeled
  • 1 medium yellow onion, peeled and cut into wedges
  • 4 carrots, peeled and sliced diagonally
  • 1 tsp. whole black peppercorns
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried marjoram
  • 8 bay leaves
  • Salt
  • 1 head cauliflower, cored and cut into florets
  • 4 fresh jalapeños, seeded and chopped
  • 1 12 white vinegar
  • 3 medium zucchini, sliced diagonally
  • 1 1-lb. jicama, peeled and cut into 3⁄4" dice


Step 1

Heat oil in a large pan over medium-high heat. When oil is hot but not smoking, add garlic and onions and saute 3 minutes, stirring constantly.

Step 2

Lower heat to medium and add carrots, peppercorns, thyme, oregano, marjoram, and bay leaves. Cover and cook 2 minutes. Season to taste with salt.

Step 3

Add cauliflower, jalapeños, vinegar, and 1 cup water. Stir well, cover, and continue to cook over medium heat for 5 minutes.

Step 4

Add zucchini and jicama. Cover and cook an additional 5 minutes. Vegetables should remain crunchy, so do not overcook.

Step 5

Remove from heat and discard bay leaves. Cover and refrigerate, preferably overnight. Serve at room temperature. Store in sealed container in refrigerator for up to 1 week.

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