Go Back
+ servings
pickled vegetables

Pickled Vegetables (Mexican Style)

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

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


  • 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


  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
Pickled Vegetables (Mexican Style)
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.