Curtido - "Pickled Vegetables"

Again, another touch of my father-in-law's honduran hands in the kitchen - this time it's "Curtido" which according to Wikipedia is basically a relish and depending on the country, it can be very different. Honduran curtido (from what I found at Wikipedia) is very similar to Mexican Curtido and can be served with virtually every dish. (That's what I've found this week.) I didn't think it looked too appetizing, but now that I've tried it, I too am putting it on everything but dessert these days. (Shhhhhh....don't tell Armando - he is cherishing every last bite of it!)

No specific recipe - but here is the list of ingredients.

• Apple Cider Vinegar
• Sliced Carrots (Slanted)
• Large pieces of Onion
• Cauliflower
  
• Peppercorns
• Jalepeños Sliced (Don't include seeds)
  
• Garlic Cloves

Fill sealable container (preferably with a large opening with desired vegetables. Pour Apple Cider Vinegar over vegetables - covering them completely and close container. Let vegetables soak in vinegar for a couple or three days before using. This mixture lasts for several weeks. You can serve it basically with any meat or main dish. We had it with fish this week and also with some delicious tacos and fajitas. It was the perfect touch to every dish. Salvadorians make their own kind of curtido with lots of cabbage thinly sliced and garnish pupusas with it. Now, that dish is also delicious. We'll see if I ever get up the courage to make it.