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Mexican Style Pickled Veggies

Wednesday, March 18th, 2015

Mexican Style Pickled Veggies

 

I’ve been researching the health benefits of apple cider vinegar (ACV) and wanted to find a way to reap the benefits without having to do a shot of vinegar or take a bunch of pills. I’ve also been looking for a great recipe for pickled veggies, like the ones I love from my favorite Mexican restaurant in town. After searching for recipes, I had a light bulb moment and realized that I could get the best of both worlds by using ACV to pickle the veggies! Amazing health benefits + delicious flavor = win, win!

The health benefits of apple cider vinegar include:

  • supports healthy digestion
  • potent antibacterial and antimicrobial
  • supports healthy blood sugar levels (2 tablespoons of apple cider vinegar before bedtime can reduce fasting blood sugars by 4% (9source)).
  • supports healthy blood pressure and heart function
  • supports healthy immune system function
  • supports weight loss
  • Contains potassium, phosphorus, natural organic fluorine, silicon, trace minerals, pectin as well as many other powerful nutrients!

This recipe is a delicious way to reap the benefits of ACV and enjoy it!

Mexican Style Pickled Veggies

Mexican Style Pickled Veggies

Adapted from this recipe.

You’ll need:

  • 2 lbs carrots, peeled and cut on the bias
  • 1 yellow onion, sliced into strips
  • 1 bunch of radishes, cut into slices (about 1 cup)
  • 1.5 cups water
  • 2 cups apple cider vinegar
  • 7 ounces whole canned jalapenos with liquid (I cut the jalapenos into long strips)
  • 1/4 cup olive oil or avocado oil
  • 6 cloves garlic
  • 1 Tbs dried oregano
  • 1 Tbs whole black peppercorns
  • 1 Tbs salt
  • 2 bay leaves

In a large pot over high heat, bring water to a boil. Once water is boiling, remove from heat and add carrots. Let them site for about 5 minutes and then add remaining ingredients. Stir to combine and let sit and cool for 1-2 hrs.

Store in glass jars and refrigerate.

You can eat your pickled veggies right away but they are best after a day or two in the fridge!

Notes:

  • If you don’t like spicy food, you can reduce or omit the jalepeno and/or black pepper.
  • You can use any crunchy vegetable. Beets, cauliflower, etc. would be lovely addittions!
  • I think I will omit the oil in my next batch or at least reduce it, I didn’t find it necessary.
  • If you prefer softer veggies, you can keep the water at a boil for up to 5 minutes after adding the veggies. I personally prefer the crunch!

These pickled veggies are great as a snack, side dish, addition to quinoa bowls, salads, or sandwiches!  I can’t wait to make more variations using different veggies! Plus you get all the amazing benefits of apple cider vinegar with every delicious bite!! xo

Mexican Style Pickled Veggies

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appetizers carrots dairy-free detox easy recipes gluten-free kid friendly moms nutrition real food recipes salad vegan vegetarian weight loss wellness

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One Response to “Mexican Style Pickled Veggies”

  1. Nancy Cortez April 22, 2015 at 2:06 pm #

    I love Mexican Pickled Vegetables Linda. This is a great recipe. May I make a suggestion? We make these at home but we also add Cauliflower and some cut up Jicama. We par boil the Cauliflower so it still has crunch. This is one of my favorite ways to eat veggies 😀

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