Mexican-Style Pickled Vegetables

Name: Mexican-Style Pickled Vegetables
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 1 Quart
Ingredients: 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

Submitted by Rick M.

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

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photo by Rick M.

Ready In:: 3hrs 30mins
Ingredients:: 13
Yields:: 1 Quart

ingredients

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

directions

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.

Questions & Replies

May these be canned for long time storage?

Pantricias Kitchen
Do you strain the brine before pouring over vegetables?

lesajohn

Reviews

I used organic pre-cut carrot matchsticks, red onion, Serrano & jalapeños because my grocery was out of Fresno, and even added some purple cabbage. It’s delicious! I use it on salads, tacos, wraps, sandwiches, and even as pizza topper! Crunchy, tangy, sweet, and spicy. Very well balanced.

lesajohn
I hadn't done anything like this combination before, don't know what Fresno chillis are, there's red, green, long, small, thin, fat, medium or combination of those as well as Thai Bird's Eye in UK supermarkets so I used some of them, red to keep with the colour scheme; Mexican oregano, nope, just Italian,other than that, I loved it & will make again for salads too, very tasty!!!

Lavender1638Fawn
I made these two weeks ago. I subbed a mix of Serrano & Anaheim for the Fresno because my store didn't have Fresno, but otherwise followed the recipe. The pickles turned out pretty fantastic. I've been eating them with beans & eggs at breakfast; they add a great crunch and flavor to the meal. Also, Rick has authored the first pickle recipe I've ever used where the brine is the appropriate volume for the container size/amount of vegetables indicated. I didn't have to adjust the volume from his recipe at all.

Michael R.

Tweaks

I don't have all the individual spices needed for this recipe but I do have McCormack Pickling Spice Blend and used that instead. You'll want to cut back on the fresh peppers as this blend has red pepper flake in it. I like some heat so I used 2 jalapenos with the spice blend and it was a good heat level for me.

Gloria W.

RECIPE SUBMITTED BY

Rick M.

New York City, New York

Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.

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