MEXICAN-STYLE PICKLED VEGETABLES
Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.
Provided by Rick M.
Categories Vegetable
Time 3h30m
Yield 1 Quart
Number Of Ingredients 13
Steps:
- Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
- Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.
Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4
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Micheal Afrane Obeng
[email protected]I love the way these pickled vegetables brighten up my Mexican dishes. They're also a great way to get my kids to eat more vegetables.
Young Logkie
[email protected]These pickled vegetables are a great addition to any Mexican dish. They add a nice pop of flavor and they're also very healthy.
Jack Mind
[email protected]I'm not a big fan of pickled vegetables, but these are actually pretty good. They're not too sour and they have a nice crunchy texture.
Autumn White
[email protected]These pickled vegetables are a great way to add some tangy flavor to your dishes. They're also a great way to use up leftover vegetables.
Ndale Salim
[email protected]I love the crunch of these pickled vegetables. They're the perfect addition to tacos and burritos.
pantera
[email protected]These pickled vegetables are a great way to add some extra flavor to your favorite Mexican dishes. They're also a healthy and easy snack.
S shahed shahed
[email protected]I'm not a big fan of pickled vegetables, but these are actually really good! The flavors are well-balanced and they're not too sour.
Jeremiah Edwards
[email protected]These pickled vegetables are a great way to use up leftover vegetables. They're also a great way to get your kids to eat more vegetables.
Jk jahid khan Hasan
[email protected]I love the sweet and sour flavor of these pickled vegetables. They're the perfect addition to tacos, burritos, and enchiladas.
Emanuel Dominguez
[email protected]These pickled vegetables are a great way to add some extra flavor to your Mexican dishes. They're also a healthy and easy way to get your daily dose of vegetables.
Usman Sadique
[email protected]I've been making these pickled vegetables for years and they're always a favorite. They're so versatile and can be used in so many different dishes.
Ghulam Rasool Kharal Sahbzada
[email protected]These pickled vegetables are the perfect addition to any Mexican dish. They add a nice tangy flavor that really brightens up the dish.
EHC Gournadi
[email protected]I made these pickled vegetables for a party and they were a huge success! Everyone loved them.
Sylvia Chapa
[email protected]These are so easy to make and they taste amazing! I love the combination of the sweet and sour flavors.
Flint Raised
[email protected]I've made these pickled vegetables several times now and they're always a hit! They're the perfect condiment for tacos, burritos, and enchiladas.
Lungile Lunga
[email protected]These pickled vegetables are a great addition to any Mexican dish! They're easy to make and add a nice pop of flavor.