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Wednesday, March 18th, 2015

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!


  • 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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