Get Pickling! Here's A Mexican Take On Pickled Root Vegetables

Aug 23, 2013 11:00 am

Pickles with bold Mexican flavors, por favor

Snatch up veggies at your local farmer's market this weekend and pickle them with this Mexican recipe.
Snatch up veggies at your local farmer's market this weekend and pickle them with this Mexican recipe.

The plethora of beautiful produce available in the summer can be overwhelming, and I’ll admit it, I will pickle anything I can get my hands on. I've tried everything from pickled pumpkin (delicious) to tomatoes (not the biggest fan, but worth a try).

I had a version of these pickles in Mexico a few years ago, and the flavor was so unique that I had to develop my own recipe. These mixed vegetable pickles are acidic and crunchy, and pair well with anything strong enough to stand up to the potent cinnamon and allspice. I recommend a sandwich with a hefty serving of pig. 



Pickle base
olive oil, enough to generously coat the bottom of the pot
1 head garlic, split in half horizontally
6 allspice berries
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 fresh chile peppers
1 bay leaf
2 sticks cinnamon
red wine or apple cider vinegar
shallots, cipollini or any small version from the allium family, peeled and sliced in half
carrots, sliced into strips or batons
small potatoes (boiled until slightly tender)
cauliflower, beets or whatever catches your eye at the market
  1. Combine all the ingredients for the pickle base in a pot large enough to hold all of your pickles and place over medium low heat.
  2. Add the shallots and potatoes and cook for 5 minutes, shaking the pan occasionally.
  3. Add the carrots and whichever other vegetable you choose to pickle and simmer until the carrots are cooked through but still crisp. 
  4. Turn off the heat and add enough vinegar to coat the vegetables. Resist eating them for a few hours and at least three days for optimum flavor. They will keep for two weeks stored in an airtight container in the fridge.

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Level of Difficulty: 
Prep Time: 
20 minutes plus pickling time
Cooking Time: 
15 minutes
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