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Mexican Pickled Vegetables

Mexican Pickled Vegetables for a Flavorful Home Twist

Enjoy the vibrant flavors of homemade Mexican Pickled Vegetables, a gluten-free and vegan dish perfect for any meal.
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Prep Time 30 minutes
Cook Time 5 minutes
Pickling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Mexican
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pickling Mixture
  • 1 cup white vinegar or apple cider vinegar for a milder flavor
  • 1 cup water
  • 1 tablespoon fine sea salt or kosher salt (adjust measurement)
  • 1 tablespoon ground cumin or omit for a lighter taste
  • 1 tablespoon dried oregano or use fresh oregano
  • 2 cloves garlic crushed or powder
Vegetables
  • 2 cups carrots sliced into thin strips
  • 1 cup red onions sliced into thin strips
  • 2 units jalapeños sliced, adjust for spice level

Equipment

  • mason jar
  • Saucepan
  • Cutting board
  • Knife

Method
 

Preparation
  1. Wash and slice the carrots and red onions into thin strips, then slice the jalapeños.
  2. Layer the sliced onions and jalapeños in a large mason jar, then add the sliced carrots.
Pickling Mixture
  1. Combine vinegar, water, salt, cumin, oregano, and garlic in a saucepan.
  2. Heat over medium-high until it boils for about 2-3 minutes.
Combine
  1. Pour the hot pickling mixture over the vegetables in the jar.
  2. Seal the jar and gently shake to mix flavors.
Resting
  1. Let the jar sit at room temperature for about 20-30 minutes.
  2. Consider refrigerating overnight for deeper flavor.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 50mgCalcium: 3mgIron: 2mg

Notes

Store in a tightly sealed mason jar in the refrigerator for 2-3 weeks, ensuring the vegetables are submerged in the pickling liquid.

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