Pickled Cauliflower Carrots and Jalapeños
Ingredients
- 1 cup (4 oz./125 g) small cauliflower florets
- 1 large carrot, peeled and sliced into 1/8-inch (3-mm) coins (about 1 cup/4 oz./125 g)
- 1/2 red onion, halved and cut lengthwise into 1/2-inch (12-mm) slices (about 1/2 cup/3 oz./90 g)
- 1 1/2 cups jalapeño chile slices (1/4-inch/6-mm rounds)
- 1 cup (8 fl. oz./250 ml) rice vinegar
- 1 cup (8 fl. oz./250 ml) water
- 2 Tbs. sugar
- 2 Tbs. kosher salt
- 6 whole cloves
- 1 Tbs. dried Mexican oregano
- 1 bay leaf
- 2 large garlic cloves, lightly crushed
Instructions
Pickled Cauliflower, Carrots and Jalapeños serves 2 original recipe by Williams-Sonoma.
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