Carrot Logo

Mexican Pickled Vegetables

Print Recipe
Mexican Pickled Vegetables
These spicy pickled vegetables are similar to Italian giardiniera. And, would make a delicious condiment for any sandwich or burger. The recipes makes a large batch, but keeps well in the refrigerator.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Meal Type Dinner, Lunch
Main Ingredient Veggies
Calories 100 Calories
Cook Time 3/4 hour
Passive Time 2 hours cooling
Servings
people
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Veggies
Calories 100 Calories
Cook Time 3/4 hour
Passive Time 2 hours cooling
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place peppercorns, cloves, allspice berries, and coriander seeds on an 8" square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices and tie at the top with kitchen string (or put the spices in a stainless tea ball).
  2. Heat oil in a large pot over medium heat. Add garlic and sliced onion, stirring until soft, about 5 minutes. Add bell peppers, cauliflower, pearl onions, carrots, and habanero (or jalapenos). Cook, stirring occasionally until the vegetables are tender-crisp, 7 to 8 minutes. Stir in vinegar, bay leaves, salt, oregano, cumin seeds and the spice bundle and cook 3 minutes more.
  3. Let cool for 20 minutes before transferring everything to a large non-reactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil
  4. If using fresh pearl onions, bring a large pot of water to boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A non-reactive bowl or pan - stainless steel, enamel-coated or glass - is necessary when cooking with acidic foods, such as vinegar, to prevent food from reacting with it.
Share this Recipe

Leave a Reply

  • (will not be published)