A quick recipe to prepare mixed vegetables in brine or in vinegar usually referred as pickled mixed vegetables and most commonly served as a side dish.

Ingredients:

2 Lbs carrots
1 Head of cauliflower
1 Lb white onion
2 Trays of baby corn
1 Jalapeño
1 Tbsp oregano
1 Tbsp sugar
1/3 Cup olive oil
2 Cup white vinegar
2 Cup water
2 Cloves garlic
1 Bay leaf

Instructions

1. Wash, sterilize, and air dry glass jars and lids.

2. Wash and chop all vegetables.

3. Add the olive oil to a pot then the cloves of garlic, bay leaf and oregano. Let the oil flavor from the spices. Following add the vinegar, water and sugar. Let the vinegar come to a boil and add the chopped vegetables. Let the vegetables boil in the vinegar for 30 seconds and immediately turn off the stove.

4. When the vegetables have cooled down place them in the sterilized jars covered by the vinegar mixture. Close the lid tightly so the air cannot reach the vegetables.

5. Wait from 24 hours to 48 hours or longer to enjoy it!

Note: The vegetable jars don’t need to be stored on the refrigerator until after opening.

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