Todays version included potato slices, onions, carrots, cauliflower and zucchini.
Have you ever noticed those bowls of pickled vegetables at every taco stand youve been to in Mexico? They are easy to make at home, fantastic to have in the fridge and add a flavourful zip to any side dish (or pizza!). This recipe is perfect, feel free to use whatever vegetables you have on hand .. Id skip broccoli though as I have found that it doesnt keep either its bright colour or crunch.
Ingredients
- 8-10 jalapenos
- 3 carrots
- 1 onion
- 4-6 cloves of garlic
- olive oil
- 1.5 cups white vinegar
- 1 cup water
- 1 Tablespoon salt (Kosher or sea salt)
- 1/2 teaspoon oregano (use Mexican if you have it)
- 1/2 teaspoon cumin seeds
- 8-10 cracked peppercorns
- 1 bay leaf
Instructions
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Give the jalapenos a rinse and then cut into 1/4 inch slices.
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Peel the carrots and cut into 1/4 inch slices
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Peel and quarter the onion, chopping into thin slices
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Peel and roughly chop the garlic
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Heat a dollop of oil in a medium sized sauce pan on medium-high heat
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Saute the onion and garlic for a few minutes
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Add the jalapenos, carrots and the spices: teaspoon oregano, teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
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Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
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Bring to a boil and then reduce heat to a simmer
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Simmer for 10-15 minutes or until the jalapenos turn army green
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Fill each jar with the veggies and top with the brine
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Store in an airtight container in the fridge
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The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine
Ive tried a few recipes now from a blog . Mexican please, and they are all great! This is no exception. I dont use quite that many jalapeos (usually 2-3 large ones) and I also put in whatever vegetables I have on hand, cauliflower, zucchini, radish etc. Just make sure to not overcook the more delicate vegetables. For items like cauliflower and zucchini I only add them to the cooking liquid for a couple of minutes. Be mindful of the amount of liquid you have and make sure you have enough to cover the vegetables once you get them into your pickling jars. It is okay to top up with a bit more vinegar or water if need be.
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