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Mexican Pickled Veggies

prep time:15 minutes
cook time:20 minutes
total time:35 minutes
These "Mexican Pickled Veggies" are not a simple raw pickle. The key to this recipe is first sautéing the jalapeños, carrots, and onions in oil with garlic and herbs. This step develops their flavor before they are briefly simmered in the vinegar brine.
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Ingredients

Ingredients (~1 pint)

  • 4-5 Jalapeño peppers cut into 1/4-inch slices
  • 1 medium carrot peeled and cut into 1/4-inch slices
  • 1/2 medium white onion thinly sliced
  • A few small cauliflower florets optional
  • 2 cloves garlic peeled and lightly crushed
  • 2 Tbsp neutral-flavored oil like canola or vegetable
  • 1 cup white or apple cider vinegar
  • 1/2 cup water
  • 1 1/2 tsp salt kosher or sea salt
  • 1 bay leaf
  • 1/2 tsp black peppercorns
  • 1/2 tsp dried oregano
  • 1/8 tsp dried thyme

Instructions

  • Heat oil in pan over medium heat.
  • Add jalapeños, carrots, onion, cauliflower, and garlic.
  • Sauté vegetables 5-8 minutes until onions turn translucent.
  • Add herbs and spices, sauté 1 minute until fragrant.
  • Pour in vinegar, water, and salt.
  • Simmer 10 minutes until vegetables are tender-crisp.
  • Transfer vegetables to canning jar using slotted spoon.
  • Pour hot brine over vegetables.
  • Cover and cool to room temperature.
  • Refrigerate at least 12 hours before serving.

Notes

Best stored in refrigerator for up to 2 weeks.