Mexican Style Pickled Vegetables

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Mexican Style Pickled Vegetables

If you love hot and spicy food, you are in for a real treat.  This unassuming little dish of pickled vegetables will fire up your taste buds.  My Mexican Style Pickled Vegetables is a wonderful combination of marinated bright orange carrots, crunchy cauliflower and smoking hot Serrano peppers.  I like to serve my Mexican Style Pickled Vegetables whenever I make homemade tacos, burritos or enchiladas.

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Serrano Peppers.  Use gloves when slicing these little bad boys…  Also, be sure to not touch your eyes or nose after working with these peppers.  Wash your hands well after working with the peppers.  Trust me.  You will not like what they will do to you.  I made that mistake once.  If you can’t handle the heat from the Serranos in the dish, you can dial it down by simply adding milder peppers instead.

My Mexican Style Pickled Vegetables is not only easy to make but vegan too.  Next time you serve Mexican cuisine at your home, be sure to make a batch of these pickled vegetables to serve along side your favorite dishes.  Enjoy!  Tessa

Ingredients:

  • 1 pound carrots
  • 1 pound cauliflower
  • 3 Serrano peppers
  • 1 1/2 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 4 bay leaves
  • 1 tsp salt
  • 1/2 tsp black peppercorns
  • 1 Tbs minced garlic

Begin by washing and peeling the carrots.  Slice diagonally into 1/2 inch pieces.  Set aside.  Wash and cut the cauliflower into bite sized florets and set aside with the carrots.  Trim the tops of the peppers and cut into 1/2 inch sized pieces.  In a non reactive pan, add vinegar, water, sugar, bay leaves, salt and black peppercorns.  Bring vinegar mixture to a boil, stirring constantly until the sugar has dissolved.  Add garlic, Serrano peppers, carrots and cauliflower.  Cook for an additional 3 – 5 minutes.  Remove from heat and let cool.  Store tightly covered in the refrigerator for up to a week.  Be sure to let the vegetables sit in the refrigerator for at least 12 hours before serving.  The longer it sits in the refrigerator, the spicier it gets.  This makes a pretty good sized batch, so feel free to cut the recipe in half.  Makes about a quart and a half of spicy pickled vegetables.

24 thoughts on “Mexican Style Pickled Vegetables

  1. Mad Dog

    Smart advice – I have managed to rub my eyes after copping peppers!
    They sound delicious – definitely worth making :-)

  2. Sissi

    It sounds like I pickle vegetables (especially peppers) Mexican way without knowing it ;-) My pickles contain the same ingredients (+allspice only for sweet peppers) and it’s a typically Polish way to pickle. The world is so small…
    I preserve them for several years though, in jars (they keep well for at least two years). Your vegetables look beautiful! I cannot wait for the pepper season to begin.

    1. Tessa

      Hi Sissi! Small world without a doubt! I have not ventured into canning these vegetables. I may give it a try sometime later on in the season :).

  3. mjskit

    Just saw these over at FB and had to come check them out. YUM! Love this spicy pickled vegetables! Thanks for sharing your recipes.

  4. Lasuch w kuchni

    Although I have never experienced chilli on my lips or in my eyes once I took a really big sip of spicy thai soup with little green chillies thinking that this was soup with lots of green beans cut into smaller pieces. I will remember that for ever ;-) Your pickled vegetables are a great option for mexican soiree. You inspired me Tessa. I have to think about organizing such mexican evening for my friends one day :-D Have a nice day :-D

    1. Tessa

      These veggies were shared at a friend’s home over the weekend (potluck). The only thing that I thought I did wrong was not add enough hot peppers :).

    1. Tessa

      Mexican and Indian food are without a doubt two of my most favorite cuisines! I think it is my attraction to the heat level :).

  5. Karen

    When I lived in Texas, must good Mexican restaurants would put out this pickled vegetables. You don’t see that very often any more.

    1. Tessa

      Hi Karen! I find these at only a few Mexican restaurants. It’s the “authentic” restaurants that will put these out on the table :).

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