Hot Pickled Vegetables

This vibrant Hot Pickled Vegetables recipe is a staple in many Mexican kitchens, offering a perfect balance of heat, tang, and crunch. Featuring crisp green beans, celery, carrots, and cauliflower, this relish is tossed with fresh serrano or jalapeo peppers for a genuine kick. The brine, made from cider vinegar, water, and warm spices like cloves and black peppercorns, infuses the vegetables with deep, aromatic flavor. Its an excellent accompaniment to tacos, burritos, or grilled meats, adding a refreshing contrast to rich dishes. Simple to prepare and packed with bold taste, this homemade pickled mix keeps well in the fridge, making it a convenient and delicious addition to your meal rotation.

Cuisine: Mexican

Courses: Side Dishes

Difficulty: Intermediate

Servings: 10

Calories: 249.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Hot Pickled Vegetables recipe is a staple in many Mexican kitchens, offering a perfect balance of heat, tang, and crunch. Featuring crisp green beans, celery, carrots, and cauliflower, this relish is tossed with fresh serrano or jalapeo peppers for a genuine kick. The brine, made from cider vinegar, water, and warm spices like cloves and black peppercorns, infuses the vegetables with deep, aromatic flavor. Its an excellent accompaniment to tacos, burritos, or grilled meats, adding a refreshing contrast to rich dishes. Simple to prepare and packed with bold taste, this homemade pickled mix keeps well in the fridge, making it a convenient and delicious addition to your meal rotation.

Ingredients

4 ounce Green Beans; Whole
3 ea Celery; Stalks, *
1 cup Carrots; 2 med, **
1 1/2 cup Cauliflowerets
1 cup Broccoli Flowerets
1 cup Pearl Onions
1/2 cup Peppers; ***
1/2 cup Coarse Salt
2 cup Cider Vinegar
2 cup Water
2 tablespoon Black Peppercorns
1/4 teaspoon Cloves; Ground

Directions

1
Trim the ends off the green beans and cut them into bite-sized pieces.
2
Cut the celery stalks into 2-inch long strips, approximately 1/4-inch wide.
3
Peel the carrots and cut them diagonally into thin slices.
4
Wash and chop the cauliflower and broccoli into small florets.
5
Peel the pearl onions, keeping them whole if small or halving if large.
6
Seed and slice the peppers (serrano or jalapeo) into thin rings.
7
Combine all chopped vegetables in a large glass or plastic container.
8
Sprinkle the coarse salt over the vegetables and toss gently to distribute.
9
In a separate bowl, whisk together the cider vinegar, water, black peppercorns, and ground cloves.
10
Pour the vinegar mixture over the vegetables, ensuring they are fully submerged.
11
Cover the container tightly and refrigerate for at least 48 hours before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 249.4kcal

% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.2g1%
Cholesterol 0.2mg1%
Sodium 11713mg489%
Total Carbohydrate 54.0g18%
Dietary Fiber 19.3g78%
Sugars 13.4g
Protein 12.2g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in a sealed container. The pickled vegetables will keep for up to 2 weeks. The flavor improves as it sits.

Pepper Variation: Use serrano peppers for a hotter kick or jalapeos for moderate heat. Remove seeds from jalapeos for milder flavor.

Yield: This recipe makes approximately 10 cups of vegetable relish.

Serving Suggestion: Serve as a side dish with tacos, burritos, quesadillas, or grilled meats.

Keywords: pickled, vegetables, mexican, relish, hot, spicy, green beans, celery, carrots, cauliflower, broccoli, onions, peppers, jalapeno, serrano, vinegar, cider, spices, condiment, taco topping, crock

Read it online: https://www.chefs-mate.com/recipe/hot-pickled-vegetables/