Guatemalan pickled salad combines a variety of crunchy vegetables like carrots, onions, and cabbage, marinated in a mixture of vinegar, spices, and Guatemalan herbs.
It's the perfect accompaniment to any meal, adding a touch of acidity, spiciness, and traditional flavors.
Pickled Salad
Ingredients
4 Carrots
1 Cauliflower
½ pound of Green beans
½ liter of Peas
1 Onion
4 Bell peppers
1 Sprig of thyme
5 Bay leaves
1 cup of Water
⅓ cup of Vinegar
1 pinch of Salt
1 pinch of Pepper
3 Jalapeño peppers
Preparation
Step 1 : To prepare the Guatemalan pickled salad, start by cutting all the vegetables to the desired size and cooking them separately until they are al dente.
Step 2 : In a skillet, fry the onion and pepper together with thyme and bay leaves until well cooked.
Step 3 : Once ready, mix all the vegetables with the sautéed onion and pepper in the skillet.
Step 4 : Add vinegar, salt, and pepper to taste, and let the mixture boil for about 5 minutes before removing from heat.
Step 5 : Transfer the pickled salad to a glass serving dish.
Step 6 : This recipe has its roots in the culinary traditions of Guatemala and shares similarities with other pickled dishes in the region.
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