This dish is a delicious vegetable salad with vinaigrette, perfect to enjoy during these festive days. Its special flavor makes it ideal to accompany cold cuts, as they complement each other perfectly.
Guatemalan pickled vegetables have their roots in Spanish influence during the colonial period.
In Guatemalan culture, this dish has become a traditional accompaniment for festivals and special occasions.
Pickled Vegetables
Ingredients
5 Large onions
6 Carrots
6 Pickled chiles
1 Small cauliflower
2 tablespoons of Olive oil
A mix of bay leaf, thyme, oregano
4 tablespoons of White vinegar
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Clean the onions and cut them into thin strips. Also, cut the carrots and cauliflower into whimsical shapes.
Step 2 : Cook the cauliflower and carrots for only 8 minutes. Drain the water, then sauté the carrots, cauliflower, and onions briefly until the onions turn transparent.
Step 3 : Grill the chiles, peel them, and remove the seeds. Let cool. Once cooled, combine all the vegetables and spices in a decorative jar.
Step 4 : Make a dressing with vinegar, oil, and salt, along with the herb mix. Continue covering the vegetables.
Step 5 : Serve preferably the next day to allow the vinaigrette to develop.
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