Description
This pickled veggie combination makes the perfect accompaniment to any of your favorite Mexican dishes!
Scale
Ingredients
- 1/2 medium red onion, sliced (about 1 1/2 cups)
- 4 cups water
- 1 cup grated cauliflower florets (see Note)
- 1/2 jalapeno, sliced
- 1/3 cup white wine vinegar
- 5 black peppercorns
- 2 tablespoons lime juice
- 1/3 cup orange juice
- 1 teaspoon Kosher salt
Instructions
- Place the sliced onions in a medium, non-reactive bowl. Heat the water on the stove until boiling. Once boiling, pour over onions. Let sit about 15 seconds then strain the onions in a colander or sieve set over the sink. Once drained, transfer the onions back to the non-reactive bowl and add the cauliflower and the jalapeños. Set aside.
- To the now dry pot, add the vinegar, peppercorns, lime juice, orange juice, and salt. Set over medium heat and allow it to come to just a boil, about 5-6 minutes. Remove from the heat and pour over the onions. Stir, then pack mixture down with a spoon. Allow to cool about 20-30 minutes, pack down again, cover and refrigerate.
- Let “pickle” in the fridge for at least 2 hours, but overnight is even better.
- Remove from pickling liquid and enjoy!
Notes
- To make grated cauliflower, or cauliflower rice – Wash and pat dry a head of cauliflower. Remove the leaves and large stems. Using a box grater (with medium grating holes) or a food processor with the chopping attachment, grate/pulse cauliflower until it’s the size of rice. Note, one head of cauliflower will make about 4 cups of cauliflower rice.
- Portion size: 4 each
Nutrition
- Serving Size: 4
- Calories: 35
- Sugar: 3
- Sodium: 611
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 1
- Cholesterol: 0