Zesty Mexican Pickled Veggies
Elevate your taco game with these Zesty Mexican Pickled Veggies, a vibrant mix of spicy fresno chiles and sweet, crunchy carrots. The irresistible tang of the pickling brine, infused with aromatic spices and fresh lemon juice, makes for a delightful accompaniment that adds a punch of flavor and color to tacos, sandwiches, and salads. Not only do they offer a burst of acidity that balances richer ingredients, but they also bring a playful crunch that will keep you coming back for more!
4
Servings
35
Calories
13
Ingredients
Ingredients
Red onion
1 medium (halved through root end and thinly sliced)
Fresno chilies
8 (stemmed and thinly sliced into rings)
Carrots
2 large (peeled and cut into matchsticks (about 1½ cups))
Black peppercorns
1 tablespoon (whole)
Allspice berries
1 tablespoon (whole)
Distilled white vinegar
2 cups (none)
Sugar
1/3 cup (none)
Kosher salt
4 teaspoons (none)
Bay leaf
1 (whole)
Dried Mexican oregano
1 tablespoon (crushed)
Lemon
1 (zest removed in wide strips)
Fresh lemon juice
1/4 cup (none)
Garlic cloves
2 (lightly crushed)
Instructions
1
In a clean, heatproof quart jar or nonreactive container, tightly pack the sliced red onion, fresno chilies, and carrot matchsticks. Set aside.
2
In a large saucepan, toast the black peppercorns and allspice berries over medium heat. Toss them constantly for about 2 minutes, until they become fragrant.
3
Add the distilled white vinegar, sugar, and kosher salt to the saucepan, and bring the mixture to a gentle boil. Stir continuously until the sugar and salt are fully dissolved.
4
Remove the saucepan from heat, and immediately stir in the bay leaf, dried Mexican oregano, lemon zest strips, fresh lemon juice, and lightly crushed garlic cloves, allowing the flavors to meld.
5
Let the brine cool slightly before carefully pouring it over the packed vegetables in the jar, ensuring they are completely submerged. If necessary, add more vinegar to cover the vegetables completely.
6
Seal the jar tightly and refrigerate. It's best to let the pickled vegetables chill for at least 3 hours before serving for optimum flavor. However, for an even better taste, allow them to pickle overnight.
7
Enjoy the pickled veggies as a tangy topping for tacos or as a crisp side dish. They can last up to 3 weeks in the refrigerator.
Nutrition Information
0g
Fat
9g
Carbs
0.5g
Protein
1g
Fiber
3g
Sugar
400mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Mexican Pickled Veggies?
They are a vibrant mix of spicy Fresno chiles and sweet, crunchy carrots pickled in a brine infused with aromatic spices and lemon.
How many ingredients are required for this recipe?
This recipe requires 13 ingredients in total.
What types of chilies should I use?
The recipe calls for 8 Fresno chilies, stemmed and thinly sliced into rings.
How should the carrots be prepared?
Carrots should be peeled and cut into matchsticks, totaling about 1.5 cups.
What kind of vinegar is used for the brine?
The recipe uses 2 cups of distilled white vinegar.
How do I prepare the red onion?
The onion should be halved through the root end and then thinly sliced.
What spices need to be toasted?
You should toast the black peppercorns and allspice berries.
How long should the spices be toasted?
Toast them over medium heat for about 2 minutes, tossing constantly until fragrant.
What type of salt is recommended?
The recipe specifies using 4 teaspoons of kosher salt.
How much sugar is added to the pickling liquid?
The recipe calls for 1/3 cup of sugar.
When should the herbs and aromatics be added?
Add the bay leaf, dried Mexican oregano, lemon zest, lemon juice, and garlic after removing the brine from the heat.
Does the recipe use fresh lemon juice?
Yes, it uses 1/4 cup of fresh lemon juice along with strips of lemon zest.
How should the garlic be handled?
Use 2 garlic cloves that have been lightly crushed.
What type of container should I use for pickling?
A clean, heatproof quart jar or a nonreactive container is recommended.
How long do the vegetables need to chill before serving?
They should chill for at least 3 hours, but for the best flavor, allow them to pickle overnight.
How long will these pickled vegetables last in the refrigerator?
They can be stored in the refrigerator for up to 3 weeks.
What is the serving size for this recipe?
The recipe yields 4 servings.
How many calories are in a serving?
There are 35 calories per serving.
Is there any fat in these pickled veggies?
No, this recipe contains 0g of fat.
What is the carbohydrate content?
There are 9g of carbohydrates per serving.
How much sodium is in one serving?
One serving contains 400mg of sodium.
Is there fiber in this recipe?
Yes, there is 1g of fiber per serving.
Does this recipe contain protein?
Yes, each serving contains 0.5g of protein.
What should I do if the brine doesn't cover the vegetables?
If necessary, you can add more vinegar to ensure the vegetables are completely submerged.
Is this recipe vegetarian-friendly?
Yes, it is tagged as vegetarian and contains only vegetable-based ingredients.
What are common uses for these pickled veggies?
They are ideal as taco toppings, in sandwiches, or as a crisp side dish for salads.
Does this recipe involve fermentation?
While tagged as fermented foods, these are technically quick-pickled using a vinegar brine.
What kind of oregano is used?
The recipe specifically calls for 1 tablespoon of crushed dried Mexican oregano.
Can I use these for taco night?
Absolutely, they are designed to elevate your taco game by adding acidity and crunch.
What is the primary benefit of adding these to a meal?
They provide a burst of acidity that balances richer ingredients and a playful crunch.