Encurtido is an amazing and delicious spicy Honduran side dish that is so addicting and easy to make. These spicy pickled vegetables are so good!
Peel and cut the ends off of onions. Cut them in half and slice thinly.
Peel and thinly slice the carrots. I used a mandoline to make the process quick and the pieces uniform.
Chop the tops and ends off of the beets, and slice the skin off. Cut the beets in half and slice the beets into coins.
Chop the cauliflower into bite-sized pieces.
Roughly chop the cilantro.
Fill a large saucepan with three inches of water and bring it to a boil. Add the onions and cook for 30 seconds. Just 30! Don't overcook. Drain into a strainer and immediately rinse with cold water. Set aside.
Fill a small saucepan with 2 cups of water and the beets. Cook on medium heat for 20 minutes. Set aside to cool to room temperature. Do not discard the water the beets were cooked in.
Fill the large saucepan with three inches of water again and bring to a boil. Add the carrots and cauliflower and cook for 10 minutes. Drain into a strainer and immediately rinse with cold water. Set aside.
Place all veggies (including beets and their cooking liquid) in a large mixing bowl and add the can of pickled jalapenos including the juices. Toss lightly with tongs. Sprinkle salt, pepper, and oregano over the top of the veg. Add 1.5 cups of water, vinegar, and cilantro. Toss to distribute the seasoning and brine.
Allow the mixture to sit at room temperature for two hours, and then transfer veggies and the liquid to air-tight containers. Store in the fridge.