Mexican Pickled Veggies

Cuisine: Mexican

Cook Time: 20 Minutes

Serves: 4

Wondering how to make Mexican pickled veggies? Say Hola to this easy Mexican pickled veggies recipe. Appetizing, savory, tangy yet quick, this recipe will add a zing to your food. This filling platter, along with pickling liquid, makes any dish delicious!

10 large radishes
1 Jicama (peeled)
1-2 jalapeños
3 large carrots (peeled)
1 cup cilantro (chopped)
3 large garlic cloves (smashed)
½ cup apple cider vinegar
½ cup red wine vinegar
2 cups white vinegar
1 ½ cups white sugar
2 tablespoon salt
2 canning jars (32 oz)

Craving something healthy? Mexican pickled veggies recipe to your rescue.

Slice all the vegetables and jalapeños (remove the seeds and membrane for less heat). You can cut them in thin rounds or slices. Toss them together.
Add chopped cilantro to the vegetables, stir to mix, and set aside.
Add water, vinegar, sugar, garlic, and salt in a medium saucepan. Bring it to a boil.
Shut off the heat, cool the contents to room temperature, and remove the garlic.
Put the vegetable mixture into the jars.
Pour 2 cups of liquid into each jar, making sure to cover the veggies with the liquid.
Close the jars and place them in the refrigerator for a day.

Chef Tip: Substitute it with cauliflower or jicama if you dislike radish. Add cucumbers, zucchini, and hatch chilis to make your summer meals a memorable feast. Vegetables absorb flavor the longer they sit.

A flexible dish, as this leaves room for experiments. Add in your favorite veggies to suit your taste. Once you try this quick and easy Mexican pickled veggies recipe, it is sure to become a staple in your refrigerator. Let us know about your pickle-making endeavor in the comment section!

Quick Bites

Fun Fact

• In Mexico, the verb to pickle is translated as escabechar, and pickled foods are referred to as being en escabeche, which refers to the pickling solution itself. Although the English word “pickling” may include preserving in salt, the Spanish terms refer to pickling in vinegar.

Historical Fact

• Chile is most commonly pickled in Mexico. After chiles, the most popular veggies to be pickled include carrots, potatoes, cauliflower, onions, squash, green beans, lima beans and nopales. In Oaxaca, even fruits, especially mangos and quince, are pickled in hot and sour brine for a street food called piedrazos.

Nutrition Fact

• Like most vegetables, pickles are almost all water and have very little fat or protein. They also have a high concentration of vitamins because the salty brine draws out water from the pickles.

• Pickles contain natural antioxidants found in fresh fruits and vegetables, and while cooking can break down some of these heat-sensitive nutrients, the fermentation process preserves their nutritional profile and antioxidant power.