Mexican Style Pickled Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN STYLE HOT PICKLED CARROTS



Mexican Style Hot Pickled Carrots image

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Provided by dawnie2u

Categories     Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

  • Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
  • Boil for 5 minutes and then remove from heat.
  • To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
  • Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
  • Can also be kept in airtight containers in refrigerator.
  • Makes 8-9 cups.

MEXICAN-STYLE PICKLED VEGETABLES



Mexican-Style Pickled Vegetables image

Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.

Provided by Rick M.

Categories     Vegetable

Time 3h30m

Yield 1 Quart

Number Of Ingredients 13

1 medium red onion, halved through root end, thinly sliced
8 fresno chilies, stemmed, thinly sliced into rings
2 large carrots, peeled, cut into matchsticks (about 1 Â 1/2 cups)
1 tablespoon black peppercorns
1 tablespoon allspice berry
2 cups distilled white vinegar
1/3 cup sugar
4 teaspoons kosher salt
1 bay leaf
1 tablespoon dried Mexican oregano
1 lemon, zest removed in wide strips
1/4 cup fresh lemon juice
2 garlic cloves, lightly crushed

Steps:

  • Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
  • Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.

Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4

More about "mexican style pickled vegetables recipes"

PICKLED VEGETABLES RECIPE | MARCELA VALLADOLID | FOOD NETWORK
pickled-vegetables-recipe-marcela-valladolid-food-network image
2017-01-10  · In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Add the cauliflower and potatoes and cook for 5 minutes. Remove from the pot and place in a …
From foodnetwork.com
Servings 4-5
Category Condiment
Author Marcela Valladolid
Difficulty Easy
  • In a large pot, bring 10 cups water and 1 tablespoon salt to a boil. Add the cauliflower and potatoes and cook for 5 minutes. Remove from the pot and place in a colander set over a bowl to drain. Add the carrots and cook for 3 minutes. Remove the carrots from the pot and add to the colander. Add the jalapenos and cook for 2 minutes. Remove from the heat and add to the colander. Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.
  • In a large heavy saute pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 4 minutes. Add the onion and cook until softened but not browned, about 2 minutes. Turn the heat off. Sprinkle a drop or two of vinegar into the oil. If it splatters, allow the oil to cool until no splattering occurs. Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt. Stir to combine. Return the pan to medium heat and cook for 3 minutes. Pour the pickling liquid over the reserved vegetables and toss to combine. Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight.
See details


PICKLED VEGETABLES (MEXICAN STYLE) - THRIFT AND SPICE
pickled-vegetables-mexican-style-thrift-and-spice image
2018-09-07  · Mexican Style Pickled Vegetables Recipe Steps. Heat up a few tablespoons of olive oil in a large pot over medium heat. Once the oil is hot add the carrots, jalapenos, onion and garlic cloves. Saute them for a few minutes. Then add 2 bay leaves, 1 tsp of black peppercorns and 1/2 tsp of dried mexican …
From thriftandspice.com
  • Wash, peel and slice the carrots. Then slice the jalapenos, quarter the onion and peel the garlic cloves. Set aside.
  • 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.
  • 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.
  • 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.
See details


ESCABECHE - MEXICAN PICKLED VEGETABLES - FRUGAL HAUSFRAU
escabeche-mexican-pickled-vegetables-frugal-hausfrau image
2019-02-21  · 8 black peppercorns. 1/2 teaspoon marjoram or 1/2 teaspoon Mexican oregano. In a non-reactive pan, add vinegar, water, sugar, and salt. Bring to a boil, stirring once or twice until sugar and salt are dissolved. Add carrots (or any crisp hard, vegetables…
From frugalhausfrau.com
Estimated Reading Time 6 mins
See details


MEXICAN PICKLED VEGETABLES RECIPE - STL COOKS
mexican-pickled-vegetables-recipe-stl-cooks image
Instructions. Put all the cut up vegetables into a large glass, stainless, or stoneware bowl and cover with cold water and 1/4 c. pickling salt.
From stlcooks.com
Estimated Reading Time 2 mins
See details


MEXICAN-STYLE PICKLED VEGETABLES (ESCABECHE) | COOK'S ...
mexican-style-pickled-vegetables-escabeche-cooks image
Mexican-Style Pickled Vegetables (Escabeche) 0. PUBLISHED JULY/AUGUST 2016. SERVES 8 (Makes about 2 cups) WHY THIS RECIPE WORKS. The simple act of toasting the spices prior to building the quick pickling brine infuses this bright, crisp …
From cooksillustrated.com
See details


CLASSIC ESCABECHE – MEXICAN PICKLED VEGETABLES | THE ...
classic-escabeche-mexican-pickled-vegetables-the image
2016-08-18  · Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to …
From themostlyvegan.com
See details


TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS | MEXICAN PLEASE
2020-03-21  · Instructions. Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices. Peel and quarter the onion, chopping into thin slices. Peel and roughly …
From mexicanplease.com
4.6/5
Estimated Reading Time 6 mins
  • Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
  • Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
  • Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
See details


QUICK MEXICAN PICKLED VEGETABLES {TAQUERIA-STYLE} - TACO ...
2021-08-31  · Traditional Escabeche is actually two recipes depending on how it is talked about. One is a fried meat or fried fish that is marinated in an acidic or vinegary mixture overnight before serving cold. The second describes a way of pickling vegetables …
From taketwotapas.com
Estimated Reading Time 7 mins
See details


HOMEMADE ESCABECHE (MEXICAN PICKLED VEGETABLES) - THREE ...
2020-05-17  · Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil. Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables…
From threeolivesbranch.com
Estimated Reading Time 3 mins
  • Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
  • If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
  • Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
  • Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.
See details


PICKLED JALAPENOS - THE HARVEST KITCHEN
2020-04-28  · Heat oil in a large pot over low heat and add the onion, garlic, carrots and cauliflower. Add sliced jalapenos, water, vinegar, salt, bay leaves, dried oregano, cumin seeds and peppercorns. Bring to a boil and cover. Reduce heat and simmer for about 5 -7 minutes until the vegetables …
From theharvestkitchen.com
Estimated Reading Time 5 mins
  • Rinse the jalapenos, slice off stem and slice them into 1/4 inch rounds, discarding seeds and membranes
See details


ONE-DAY MEXICAN PICKLED VEGETABLES - HOME COOKED FEAST
2020-09-16  · In a water-tight jar or container, dissolve sugar and salt into vinegar. Add sliced, diced and chopped vegetables and garlic into vinegar mixture. Mix well so that all vegetables are submerged in …
From homecookedfeast.com
Estimated Reading Time 3 mins
See details


MEXICAN PICKLED CARROTS + VIDEO | KEVIN IS COOKING
2018-07-25  · Cut the stems off jalapeños and slice thin on diagonal. Set aside. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. …
From keviniscooking.com
Estimated Reading Time 6 mins
  • Peel and slice carrots and onion into 1/4 inch thick pieces (See Note 2). Cut the stems off jalapeños and slice thin on diagonal (See Note 3). Set aside.
  • In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
  • Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
See details


MEXICAN-STYLE PICKLED VEGETABLES - CRAVINGSOMETHINGHEALTHY.COM
2020-09-09  · Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside. Mix vinegars, water, garlic, sugar, and salt in a medium saucepan and bring to a boil. Turn off heat, and let pan cool until contents come to room temperature. Remove garlic. Place vegetable …
From cravingsomethinghealthy.com
Estimated Reading Time 3 mins
  • Slice all vegetables and jalapeno (remove the seeds and membrane from the jalapenos if you prefer less heat) into rounds, or thin slices and toss together.
See details


ELVIA'S MEXICAN PICKLED VEGETABLES RECIPE | EATINGWELL
These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps …
From eatingwell.com
  • Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).
  • Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapenos). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.
  • Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.
See details


ESCABECHE (MEXICAN SPICY PICKLED VEGETABLES ... - RECIPES ...
2015-04-01  · Technique. Add the olive oil to a large cooking pot and place over medium-low heat. Add the vegetables and salt and sweat the mixture for about 10 minutes until softened. Keep the heat on the low side to avoid browning the vegetables. Add the water, vinegar, sugar and herbs and bring to a rapid boil. Cover the pot and remove from the heat to cool.
From thegentlechef.com
Estimated Reading Time 1 min
See details


SPICY PICKLED CAULIFLOWER, CARROTS AND JALAPENOS RECIPE
2021-04-29  · This recipe comes from "Tacolicious," the cookbook from the eponymous San Francisco chain of full-service Mexican restaurants. This recipe is a variation on a traditional Mexican pickle that is served alongside the restaurant's tacos. Instead of discarding the brine after pickling, the restaurant serves it as a chaser, or pickleback, with shots of tequila. The spicy, salty brine makes for a ...
From thespruceeats.com
Estimated Reading Time 4 mins
See details


ESCABECHE: PICKLED JALAPENOS WITH VEGETABLES. | BROKE, BUT ...
2010-06-29  · Escabeche Recipe. ~20-25 jalapenos (1lb -1.5lbs) sliced in halves lengthwise. I prefer to leave the seeds in the pepper but they can be removed if you wish. 1 large white or yellow onion, cut in 8 wedges. 3 carrots, thinly sliced into rounds. 1 cup of cauliflower florets broken into small pieces (optional).
From brokebuthungry.wordpress.com
Estimated Reading Time 5 mins
See details


160 PICKLED VEGETABLES RECIPE IDEAS IN 2021 | PICKLING ...
May 27, 2021 - Explore Sonia's board "Pickled vegetables recipe" on Pinterest. See more ideas about pickling recipes, pickled vegetables, canning recipes.
From pinterest.com
See details


ESCABECHE (MEXICAN PICKLED VEGETABLE RECIPE) - FOODOLOGY GEEK
2021-08-03  · You can use the same process for making Mexican pickled vegetables to make taqueria-style spicy pickled carrots and jalapeños. In a large skillet or dutch oven, heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes. Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes. Add the herbs and the salt and pepper. Stir well. Add the vinegar and the ...
From foodologygeek.com
See details


PICKLED VEGETABLES MEXICAN STYLE | RECIPE | PICKLED ...
Jul 19, 2013 - Every day can be taco Tuesday when you have a jar of these Mexican-style pickled vegetables in the fridge. They're so quick and easy to make, all year 'round, and they kick any type of taco up a few notches.
From pinterest.ca
See details


81 MEXICAN PICKLED VEGETABLES IDEAS IN 2021 | PICKLING ...
Jul 9, 2021 - Explore Cindee Robinson's board "Mexican pickled vegetables", followed by 115 people on Pinterest. See more ideas about pickling recipes, canning recipes, cooking recipes.
From pinterest.com
See details


MEXICAN PICKLED VEGETABLES | EATFRESH
1. Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes. 2. Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables. 3.
From eatfresh.org
See details


SPICY MEXICAN PICKLED VEGETABLES RECIPE
2021-09-27  · Elvia's Mexican Pickled Vegetables Recipe EatingWell. 5 hours ago Eatingwell.com All recipes . Step 2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapenos). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes ...
From share-recipes.net
See details


PICKLED VEGETABLES MEXICAN STYLE | RECIPE | PICKLED ...
Jul 19, 2013 - Every day can be taco Tuesday when you have a jar of these Mexican-style pickled vegetables in the fridge. They're so quick and easy to make, all year 'round, and they kick any type of taco up a few notches. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.ca
See details


FORKIN CHOPSTICKS | PICKLED CABBAGE USING PICKLED SALT RECIPE
2021-10-05  · Rinse 1 Cabbage. Peel and cut 1 Carrot. Cut 2 Shallots into slices. Place outside the cabbage, carrot and shallots to wilt. Boil 6 cups Water. Add in 2 Tbsp. Pickled Salt and 3 Tbsp. Sugar. Mix until it dissolved. Remove from heat and let it cool. Place Cabbage, Carrot, Shallots and Chili Pepper in …
From forkinchopsticks.com
See details


MEXICAN STYLE PICKLED VEGETABLES RECIPES
2018-09-07 · Mexican Style Pickled Vegetables Recipe Steps. Heat up a few tablespoons of olive oil in a large pot over medium heat. Once the oil is hot add the carrots, jalapenos, onion and garlic cloves. Saute them for a few minutes. Then add 2 bay leaves, 1 tsp of black peppercorns and 1/2 tsp of dried mexican …
From tfrecipes.com
See details


SHAKER STYLE PICKLED CARROTS RECIPES
2020-05-20 · Mexican pickled carrots are the same as any pickled carrots recipe, but made with ingredients traditional to Mexican cuisine. Use 1 teaspoon Mexican oregano, 1 teaspoon … From chilipeppermadness.com Estimated Reading Time 6 mins. Peel the carrots and discard the stems. Slice the carrots into carrot sticks or slices, to your ...
From tfrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #main-ingredient     #cuisine     #preparation     #vegetables     #mexican     #easy     #3-steps-or-less     #4-hours-or-less

Top Asked Questions

How to make pickled vegetables in Mexican style?
Heat up a few tablespoons of olive oil in a large pot over medium heat. Once the oil is hot add the carrots, jalapenos, onion and garlic cloves. Saute them for a few minutes. Then add 2 bay leaves, 1 tsp of black peppercorns and 1/2 tsp of dried mexican oregano to the pot. Saute for another minute.
How to make pickled carrots with jalapenos and garlic?
Peel and slice carrots (See Note 1) and onion into 1/4 inch thick pieces (See 2). Cut the stems off jalapeños and slice thin on diagonal. Set aside. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños.
What kind of spices are in Taco Pickles?
Cooked prior to pickling these vegetables also include some spices like garlic, whole coriander seeds, cumin, and Mexican oregano. I am going to skip all that nonsense and give you a quick and easy recipe to get you the pickled carrots and jalapeños you so desperately want and need for your next Taco Tuesday!
How much cilantro to add to pickled vegetables?
Slice all vegetables and jalapeno (remove the seeds and membrane from the jalapenos if you prefer less heat) into rounds, or thin slices and toss together. You should have about 5 cups sliced vegetables. Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.

Related Search