Mexican Style Pickled Vegetables
Brighten up your meals with the bold and tangy flavors of Mexican-Style Pickled Vegetables, a vibrant medley of carrots, cauliflower, onions, and jalapeños infused with aromatic spices like oregano, bay leaves, and garlic. This quick-pickling recipe combines the perfect harmony of white vinegar and a hint of heat from fresh jalapeño slices, creating a crisp, zesty side dish or topping that complements tacos, grilled meats, or even a charcuterie board. Ready in just 35 minutes (plus a 24-hour marinating period), this refrigerator-friendly recipe is a delightful make-ahead addition to your kitchen repertoire. Give your dishes an authentic Mexican flair with this flavorful, easy-to-make vegetable escabeche!
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Recipe Information
Ingredients
- 4 medium, sliced into rounds Carrots
- 2 cups Cauliflower florets
- 1 medium, sliced into thin wedges White onion
- 2 sliced into rounds Jalapeños
- 5 cloves, peeled Garlic
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Vegetable oil
- 3 whole Bay leaves
- 1 teaspoon Dried oregano
- 1 tablespoon Salt
- 1 teaspoon Black peppercorns
Instructions
Prepare the vegetables by slicing the carrots, white onion, jalapeños, and breaking the cauliflower into small florets. Set aside.
Heat the vegetable oil in a large pot over medium heat.
Add the garlic cloves to the oil and sauté for 1-2 minutes until lightly golden and fragrant.
Add the carrots, cauliflower, white onion, and jalapeños to the pot. Stir well and sauté for 5 minutes.
Pour in the white vinegar and water, stirring to combine.
Add the bay leaves, dried oregano, salt, and black peppercorns to the pot. Mix well.
Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the vegetables are slightly tender but still crisp.
Remove the pot from heat and let the mixture cool to room temperature.
Transfer the vegetables and brine to sterilized glass jars, ensuring that the vegetables are fully submerged in the liquid.
Seal the jars tightly and refrigerate for at least 24 hours to allow the flavors to develop.
Serve chilled as a zesty topping, side dish, or snack. Enjoy your Mexican-style pickled vegetables!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7350 mg | 320% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 21.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
