Sadly, Susan’s Mexican Pickled Vegetables is one of the Thanksgiving 2012 menu items that just didn’t get photographed, so bear with the shoddy picture and the lack of step by steps. Next time I make it, I’ll add them. Like most of my Thanksgiving Menu, the recipe is closely based on another recipe: Elvia’s Mexican Pickled Vegetables, to which my dear friend Susan introduced me. Of course, I had to tweak it a little here and a little there. I switched up the veggies to suit my preferences and changed the spice profile just a little. Susan’s Mexican Pickled Vegetables are great for any Mexican themed event- a big upside is that you can make ahead, up to a month. I set out cocktail cookies and Clementine Rosemary Margaritas along with Susan’s Mexican Pickled Vegetables, so guests could have a little something to nibble on while they awaited the first course. 1 tablespoon black peppercorns 2 teaspoons allspice berries 2 teaspoons coriander seeds ½ cup extra-virgin olive oil 1 medium onion, thinly sliced 10 cloves garlic, peeled 1 small head cauliflower; broken into small florets 1 small head broccoli; broken into small florets 3 medium carrots, cut into ¼-inch rounds 1 large … Continue reading →