You can pickle any number of vegetables. I used black radish, garlic, carrot, cauliflower, onion, jalapeno and fresno peppers. Some other veggies that you could use include: jicama, cucumbers, fennel, asparagus, mushrooms, bell peppers, green beans...
|Cornucopia of Pickled Vegetables at Vie Restaurant|
This particular recipe was adapted from Rick Bayless' "pickled chiles with other vegetables" recipe [from Authentic Mexican: Regional Cooking from the Heart of Mexico]. This recipe is a bit different than other pickled vegetable recipes I've seen. For one, it has no sugar, and, in my opinion, I don't think it's needed. Second, it calls for you to saute the vegetables first before simmering in a mild brine.
1 black radish, sliced ~1/8 inch thick
1 carrot, sliced on a bias ~ 1/2 thick
1/2 onion, sliced ~1/8 inch thick
1/2 head cauliflower, cut into individual florets
2 jalepeno peppers, seeded, cut on a bias ~ 1/2 inch thick
2 fresno peppers, seeded, cut on a bias ~ 1/2 inch thick 6 garlic cloves, peeled
1 cup apple cider vinegar
1/4 cup extra virgin live oil
2 bay leaves
5 to 6 sprigs fresh thyme (or oregano, or marjoram)
1 teaspoon black peppercorns
Sea salt, to taste (~ 3/4 teaspoon)
In a large skillet, heat the oil over medium heat. Add the whole garlic and saute, stirring frequently for about 3 minutes until lightly browned; remove and set aside. Add the vegetables and saute, stirring frequently until onions are translucent, about 5 minutes.
Add the vinegar, 1 cup water, browned garlic, bay leaves, fresh herbs, salt and pepper. Cover and simmer over medium-low heat for about 10 minutes. Remove from the heat, pour into a non-corrosive container, cool. Cover and refrigerate for a day before using. Will keep for several weeks in the refrigerator (as long as the brine covers them).
For those of you interested in canning, I found this helpful link Canning Manual on the University of Illinois at Chicago's Hull-House webpage.