Gluten-Free Taqueria-Style Pickled Vegetables
In my California days, I used to be addicted to these delicious pickled veggies from my favorite local taco place. I used to eat them all the time as a snack. After recently being back in sunny California and remembering this bit of nostalgia, I decided to re-create them when I got home to Florida.
For my Gluten-Free Taqueria-Style Pickled Vegetables recipe, I decided to add cauliflower because I like the texture it adds to the mix. And I used Marukan seasoned rice vinegar dressing, which seems to give it the right amount of acid, not too strong and sharp like white or apple cider vinegar might create. If you haven’t tried seasoning rice vinegar dressing to make pickles (or if you have never made pickles) then I suggest you try this recipe!
- 1 tablespoon olive oil
- 1 red onion , peeled, quartered, and thinly sliced
- 6 cloves garlic , peeled
- ½ teaspoon dried oregano
- ½ teaspoon dried cumin
- 10 black peppercorns
- 10 jalapeño peppers , washed and cut into ¼-inch slices
- 3 large carrots , peeled and cut into ¼-inch slices
- 1 small head cauliflower , cut into small florets
- 1 bay leaf
- 1½ cups Marukan organic seasoned rice vinegar dressing
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher or sea salt
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally until softened but not brown, about 4 minutes. Add the garlic, oregano, cumin, and peppercorns and cook, stirring for 1 minute. Add the jalapenos, carrots, cauliflower, and bay leaf and cook for another minute. Add the vinegar, water, sugar, and salt and bring to a boil. Reduce heat and let simmer for 10 minutes.
Using a slotted spoon, spoon the vegetables into mason jars (about 3-pint jars or 2-quart jars). Spoon the brine over the vegetables. Let cool. Refrigerate for at least 3 hours before serving. Will keep in the fridge for about 1 month.
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