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Elvia’s Mexican Pickled Vegetables

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours 45 Minutes
  about 8 cups
These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well in the refrigerator. Packed into glass jars, it makes a nice gift.

Make Ahead Tip: Refrigerate for up to 1 month (leave the spice bundle in for flavor). The oil will solidify; let come to room temperature before serving. | Equipment: Cheesecloth and kitchen string (or a tea ball)
1 tablespoon  black peppercorns
2 teaspoons  allspice berries
2 teaspoons  coriander seeds
1 teaspoon  whole cloves
1 cup  extra-virgin olive oil
1   medium onion, thinly sliced
10 cloves  garlic, peeled
1 large head  cauliflower, broken into small florets
1 pound  pearl onions, fresh (peeled; see Tip) or frozen (thawed)
3   medium carrots, cut into 1/4-inch rounds
1   large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
1   small habanero or 2 small jalapeño peppers, stemmed and thinly sliced
2 1/2 cups  distilled white vinegar
6   bay leaves
2 tablespoons  dried oregano
1 tablespoon  salt
1 teaspoon  cumin seeds

Tips: If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.
Elvia’s Mexican Pickled Vegetables Recipe at
Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).

Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.

Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   about 8 cups
Calories: 116
Fat, Saturated: 1g
Fiber: 2g
Carbohydrates, Total: 7g
Sodium: 166mg
% Cal. from Fat: 78%
Fat. Total: 10g
Protein: 1g
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