Question:

I'm a Subscriber. I am desperately trying to find a recipe for vinegar with marinated vegetables that was served at tables in Grand Cayman and they put it on potato fries and other things. (I have included a picture) I have looked everywhere on the Internet and cannot find it. I could try to make it myself but I don't want to spend a lot of trial & error experimenting. My husband believes it was made with apple cider vinegar. I did not taste it because I don't like vinegar. It has mostly cauliflower, a sweet pepper or two, sprigs of thyme, a sliver or 2 of carrot, and possibly some other white-ish vegetable (could not tell if the other thing was a different kind of small roundish pepper or a small head of garlic? Also, I can't figure out what good all the cauliflower would do). I hope you can help me figure out this challenge if you have time. Thank you!!!

-Lydia Young

Answer:

Yum, pickled vegetables are the best!! You can put them on anything!

The Caribbean is flooded with pepper sauces and condiments of all kinds as it’s simply part of our culinary culture. The textures, heat level, ingredients, ways of preserving and overall vibrancy of them all are unique to the maker and individual island. The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers and the flavors the vinegar (takes on) which is used to bring it all together is just outstanding (after marinating for about a week or so).

Here is a recipe that will most likely fit the bill:

Serves: about 1 quart

Ingredients:

any vegetables you like (carrots, cauliflower, peppers, onions and radishes)

fresh or dried spices (peppercorns, thyme, cumin, coriander, mustard seeds, & caraway)

1 cup any kind of vinegar (white wine vinegar)

1 cup filtered water

1 tablespoon kosher or any non-iodized salt

Optional: 1 teaspoon sugar

Instructions:

Wash and cut up your vegetables and pack them into a clean jar.

Add between ¼ - ½ teaspoon of each whole dried spices of your choice.

Combine vinegar, filtered water and salt in a medium saucepan and bring to a boil.

Put your just boiled brine over the vegetables in the jar.

Wipe any vinegar spills from the rim with a clean towel and put on the lid.

Hide the jar in the back of the fridge for at least a week. Two weeks is better, three is best.

Keep them in the fridge for up to 6 months.

Hope this helps you and your husband! Enjoy!