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!
The best thing about these tasty pickled vegetables is that they can really take a basic meal to the next level.
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.
- White onion
- Garlic cloves
- Olive oil
- Black peppercorns
- Mexican oregano
- Bay leaves
- Apple cider vinegar
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.
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.
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!
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!
If you have any other suggestions I ‘d love to hear them.
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Mexican Pickled Vegetables
These Mexican pickled vegetables are a delicious way to spice up your breakfast, lunch and dinner!
- 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
Wash, peel and slice the carrots. Then slice the jalapenos, quarter the onion and peel the garlic cloves. Set aside.
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.
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.
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.