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–+ servings
Mexican Pickled Vegetables

Zesty Mexican Pickled Vegetables for a Flavorful Twist

Experience the vibrant flavors of Mexican Pickled Vegetables—a quick and easy recipe perfect for any meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Carrots Sliced into ¼ inch rounds.
  • 1 medium Red Onion Thinly sliced.
  • 2 medium Jalapeños Adjust quantity based on spice preference.
For the Pickling Solution
  • 1 cup White Vinegar Main pickling agent.
  • 1 cup Water Balances the vinegar flavor.
  • 2 tablespoons Fine Sea Salt Adjust if using coarse salt.
For the Seasoning
  • 1 teaspoon Ground Cumin Can substitute with coriander.
  • 1 teaspoon Dried Oregano Italian seasoning can be a substitute.
  • 2 cloves Garlic Crushed or garlic powder.

Equipment

  • mason jar
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Wash and peel the carrots, slice into ¼ inch rounds. Thinly slice the red onions. Slice jalapeños and place all vegetables in a large mason jar.
  2. In a medium saucepan, combine water, vinegar, salt, cumin, oregano, and garlic. Bring to a gentle boil, stirring occasionally.
  3. Once boiling, pour the hot mixture over the vegetables in the jar, ensuring all are submerged.
  4. Seal the jar tightly and shake gently to mix. Let sit for 20-30 minutes at room temperature.
  5. After cooling, place in the refrigerator to continue pickling. Best if left for 24 hours.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 14gProtein: 1gSodium: 980mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 5000IUVitamin C: 12mgCalcium: 30mgIron: 0.5mg

Notes

These pickled vegetables can be kept in the fridge for up to three weeks. Ensure they remain submerged in the brine for freshness.

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