These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, and a cinch to make. They get their Judaism from the brine, and the Mexican spirit from the jalapenos Dahlia says are traditionally paired up with carrots back in the old country. I could see cabbage also enjoying this quick-pickling treatment. Eat them as they are, or generously pile them on salads and sandwiches. They love a nice vinaigrette, or a good veggie burger.
Cuisine Mexican Jewish
Author Ksenia Prints
1cupdistilled white vinegar
2clovesgarliccrushed with the side of your knife
½a large jalapeño or 1 serrano pepperjulienned and seeded
3carrotscut into thin slices or shredded
1bulb fennelcut into thin slices
1onioncut into thin half-moon slices
Slice onion, carrots, and fennel into thin slices - as thin as you can, so that the brine has a greater effect more quickly.
Prepare the brine by dissolving the salt and sugar in the vinegar.
Add the jalapeno or serrano pepper slices into the brine along with the crushed garlic. Stir.
Add the sliced vegetables to the brine.
Cover with plastic wrap and let sit at room temp for at least 1 hour, and longer if possible. If keeping the pickles in the fridge for continuous use, pack them into a jar and cover with brine. They will keep for months, if you can wait that long (ours were almost gone in less than a week of constant snacking).
Quick pickled fall vegetables https://immigrantstable.com/quick-pickled-fall-vegetables-or-how-to-punch-up-any-salad/ November 12, 2014