We adore the pickled veggies often served in Mexican restaurants; the canned ones are too soft and just not the same. So I made our own. These pickles are very easy to make and you can adjust the heat by adding a little or lot of Jalapeno peppers.
The traditional pickles usually contain carrots, onions, garlic, and the Jalapenos; but cauliflower florets, radishes, jicama, chayote squash, zucchini, green beans, etc are welcome additions. If the amount of veggies is increased, the amounts of the seasonings and vinegar need to be increased as well.
These Mexican style pickled veggies are so delicious that we cannot stop eating them; in fact they get eaten right out of the jar before they have a chance to properly marinate! They are great as nibbles or starters, on nachos, as a side with any Mexican food, or great to snack on any time.
Ingredients:
The traditional pickles usually contain carrots, onions, garlic, and the Jalapenos; but cauliflower florets, radishes, jicama, chayote squash, zucchini, green beans, etc are welcome additions. If the amount of veggies is increased, the amounts of the seasonings and vinegar need to be increased as well.
These Mexican style pickled veggies are so delicious that we cannot stop eating them; in fact they get eaten right out of the jar before they have a chance to properly marinate! They are great as nibbles or starters, on nachos, as a side with any Mexican food, or great to snack on any time.
2-4 Jalapenos
2 Carrots2 Onions
1 Turnip
2 cloves Fresh Garlic
1 tsp Coriander seeds
3-4 sprigs Oregano
3-4 sprigs Thyme
1 Bay Leaf
1 Tbsp Kosher Or Sea Salt
1 cup Apple Cider Vinegar
1 Tbsp Extra Virgin Olive Oil
Large jar suitable for keeping the pickles
Method:
Prepare the jar and lid by washing with very hot water; let them drain upside down on a clean kitchen towel until needed.
Wash all the veggies and herbs and trim them as needed.
Prepare the jar and lid by washing with very hot water; let them drain upside down on a clean kitchen towel until needed.
Wash all the veggies and herbs and trim them as needed.
Peel and trim carrots, turnips onions and garlic. Quarter turnip and onions. Slice all the veggies, but not paper thin - it is nice to have some substance to bite into :-). About 1/4 inch thick will do nicely. Cut the garlic into thin slices or lightly crush them and leave whole.
Heat a large skillet with the oil and add the onions and garlic; stir for about a minute. Add the rest of the veggies and shake and stir until veggies are warm - about 2 or 3 minutes. Turn off the heat.
Place all the veggies in a sterile jar and add the salt, herb sprigs, spices, and vinegar; stir to coat all the veggies.
Cover tightly and let marinate for a day; stir with a clean spoon or shake a couple of times a day to coat all the veggies with the vinegar. Refrigerate until ready to serve.
Remove what you need of the pickles to a bowl and serve at room temperature. These pickles are good for a month or more if they last that long :). Enjoy!!
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