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Mexican Pickled Vegetables

This deliciously spicy Mexican pickled vegetables recipe is the perfect way to spice up your breakfast, lunch or dinner!

This recipe can easily be adapted to the level of spiciness you prefer. It will last for at least a week in the fridge.

It’s so easy and doesn’t take long to make so go ahead and give it a try. It’s absolutely amazing with carne asada!

mexican pickled vegetables

The best thing about these tasty pickled vegetables is that they can really take a basic meal to the next level.

Take refried beans and rice for example.

While they are good on their own some spicy pickled veggies would really kick this meal up a notch.

I really enjoy these Mexican pickled vegetables all on their own as well.

Wrapped in a corn tortilla with a little melted mozzarella cheese and I’m in heaven!

It’s a very simple and flavorful snack.

Ingredients needed

  • Carrots
  • Jalapeños
  • White onion
  • Garlic cloves
  • Olive oil
  • Black peppercorns
  • Mexican oregano
  • Bay leaves
  • Apple cider vinegar
  • Water
  • Salt
chopped carrots, jalapenos, onion and garlic cloves

How to make it

Heat up a few tablespoons of olive oil in a large pot over medium heat.

Once the oil is hot add the carrots, jalapenos, onion and garlic cloves.

Saute them for a few minutes.

Then add 2 bay leaves, 1 tsp of black peppercorns and 1/2 tsp of dried mexican oregano to the pot.

Saute for another minute.

bay leaves, black peppercorns and oregano

Now add 2 cups of water and 2 cups apple cider vinegar to the pot. Salt to taste.

Bring the mixture to a boil over medium high heat.

Boil for about 10-15 minutes or until the carrots can be easily pierced with a fork.

pickled veggies

Once the veggies have cooled down transfer them to a jar or a bowl like I did and cover it with a tight fitting lid.

They will be good in the fridge for at least a week.

But it will be hard not to finish them up sooner!

spicy pickled vegetables

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Mexican pickled vegetables recipe

Homemade pickled vegetables taste so much better than any canned or jarred variety.

Once you give these a try you’ll never want to go back!

Here are a few other suggestions that you can enjoy these pickled veggies with cheese quesadillas, carnitas and gorditas.

If you have any other suggestions I ‘d love to hear them.

Thank you for visiting and if you don’t mind I’d love it if you would rate the recipe down below.

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pickled vegetables
pickled vegetables
5 from 2 votes
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Mexican Pickled Vegetables

These Mexican pickled vegetables are a delicious way to spice up your breakfast, lunch and dinner!

Course Side Dish
Cuisine Mexican
Keyword mexican pickled vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 100 kcal
Author Carissa

Ingredients

  • 6 carrots whole
  • 2 jalapenos sliced
  • 1 white onion quartered
  • 9 garlic cloves peeled
  • 2 tbs olive oil
  • 1 tsp black peppercorns
  • 1/2 tsp dried oregano Mexican
  • 2 bay leaves
  • 2 cups apple cider vinegar
  • 2 cups water
  • salt to taste

Instructions

  1. Wash, peel and slice the carrots. Then slice the jalapenos, quarter the onion and peel the garlic cloves. Set aside.

  2. Heat up 2 tbs of olive oil in a large pot over medium heat. Once oil is hot add the carrots, jalapenos, onion and garlic. Saute for a few minutes. Add the bay leaves, peppercorns and oregano to the pot. Saute for another minute and salt to taste.

  3. Add the water and apple cider vinegar to the pot. Bring the mixture to a boil over medium high heat. Boil for 10-15 minutes or until the carrots can easily be pierced with a fork.

  4. Remove from heat and let the veggies cool. Then transfer them to a jar or bowl and cover with a tight fitting lid. They will last in the fridge for about a week.

Nutrition Facts
Mexican Pickled Vegetables
Amount Per Serving
Calories 100 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 52mg2%
Potassium 319mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 10240IU205%
Vitamin C 11.9mg14%
Calcium 44mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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