Jac o' lyn Murphy: Fresh Fiesta Pickled Vegetables

Thursday, April 7, 2016

Fresh Fiesta Pickled Vegetables

A fiesta invokes images of bright colors,  festive foods and above all, a good time.
The farmer's market brings vibrant veggies and farm fresh fun...
I've combined the two in my favorite 
Farm Fresh Fiesta Vegetables.
Perfecto for all of your Cinco de Mayo needs!

I love this crisp, pickled and slightly spicy mixture
with any and everything but especially served with tostadas.
Crunchy, fresh tortillas layered with savory beans and chicken, 
then topped with vibrant greens, 
creamy avocados, colorful tomatoes and salty Mexican cheese.

Fiesta vegetables are so simple to make, 

you just chop, 

pour, stir, 

then serve.
(or let sit to meld the flavors)

Muy Bien!

Fiesta Pickled Veggies
1 bunch of radishes, thinly sliced
4-5 small carrots or 1-2 large carrots, thinly sliced
1 large jalapeno pepper, thinly sliced
1 cup cauliflower, chopped into small florets 
2 Tablespoons cilantro, roughly chopped
1 spring onion or 2 green onions, thinly chopped
4 peeled garlic cloves
1/2 cup distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup sugar
1 teaspoon dried oregano
salt to taste

Bring vinegars, oregano, sugar and salt to a slow boil and once sugar is dissolved, remove from heat and bring to room temperature (you can put in refrigerator to speed up process). Place prepared vegetables in a bowl and mix with cooled vinegar until combined.  Store in an airtight container in refrigerator for at least an hour before serving, then it can be kept for about a week. 

Farmers' Market Tostadas
fried corn tortillas
refried beans
shredded chicken
mixed green lettuces
sliced cherry tomatoes
Cotija or Queso Fresco cheese

Spread warm beans onto tortilla shell, top with chicken, fresh vegetables, fiesta pickled veggies and cheese. I also drizzle just a touch of the pickled juice onto the tostada and squeeze with a touch of lime.

for tostada shells:
fill deep sauce pan with vegetable oil approximately 1 inch deep.  Heat oil on medium high until very hot and oil slightly bubbles.  Carefully place small corn tortilla in pan, one at a time until they start to brown, you should turn them over with tongs half way through.  Remove from pan and place on paper towel lined tray.  I then like to sprinkle with a touch of course salt.  Serve immediately or they can be kept in an airtight container for one day.

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