Asturian-Style Spicy Pickled Vegetables

Ingredients

In this adaptation of Pikliz from Haitian cuisine to Asturian cuisine, we have replaced some of the original ingredients with Asturian counterparts. The traditional Haitian pikliz typically includes cabbage, bell peppers, and Scotch bonnet peppers. In this Asturian version, we have substituted cabbage with cauliflower and bell peppers with carrots to align with the flavors and ingredients commonly found in Asturian cuisine. Additionally, we have incorporated Asturian spices to enhance the dish's flavor profile and give it an authentic Asturian touch. We alse have the original recipe for Pikliz, so you can check it out.

• 2 cups (470ml) white vinegar 2 cups (470ml) white vinegar
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small cauliflower, cut into florets 1 small cauliflower, cut into florets
• 2 carrots, thinly sliced 2 carrots, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 spicy peppers (such as jalapeño or serrano), sliced 2 spicy peppers (such as jalapeño or serrano), sliced

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, combine the white vinegar, water, sea salt, sugar, black peppercorns, cumin seeds, paprika, dried oregano, red pepper flakes, and minced garlic. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve.
2. 2.
   Add the cauliflower florets, sliced carrots, onion, and spicy peppers to the saucepan. Reduce the heat to low and simmer for 5 minutes, until the vegetables slightly soften but still retain their crunch.
3. 3.
   Remove the saucepan from heat and let the mixture cool to room temperature.
4. 4.
   Transfer the pickled vegetables and the brine into sterilized jars, ensuring the vegetables are fully submerged in the brine. Seal the jars tightly.
5. 5.
   Place the jars in the refrigerator and let the pickled vegetables marinate for at least 24 hours before serving. The flavors will continue to develop over time.

Treat your ingredients with care...

• Cauliflower — Ensure the cauliflower florets are cut into bite-sized pieces to ensure even pickling.
• Spicy peppers — Adjust the quantity of spicy peppers according to your preferred level of heat. You can also substitute jalapeño or serrano peppers with Asturian peppers like piquillo or padrón for a local twist.

Tips & Tricks

• For a milder version, remove the seeds from the spicy peppers before slicing.
• Allow the pickled vegetables to marinate for a few days for a more intense flavor.
• Serve the Asturian-Style Spicy Pickled Vegetables alongside traditional Asturian dishes like Fabada Asturiana (Asturian bean stew) or Cachopo (breaded and stuffed veal).
• Experiment with different vegetables like green beans or radishes for added variety.
• Store the pickled vegetables in the refrigerator for up to 2 weeks.

Serving advice

Serve Asturian-Style Spicy Pickled Vegetables as a side dish alongside grilled meats, seafood, or Asturian-style tapas. They also make a delicious topping for sandwiches, burgers, or tacos.

Presentation advice

Arrange the colorful pickled vegetables in a glass jar or a small serving dish to showcase their vibrant hues. Garnish with a sprig of fresh herbs like parsley or cilantro for an added touch of freshness.