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Elvia’s Mexican Pickled Vegetables

May/June 2010

Your rating: None Average: 3.1 (18 votes)

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.



READER'S COMMENT:
"Based on earlier comments, I used only 1/2 cup olive oil. The pickled vegetables were absolutely perfect. Will definitely make again. "
Elvia’s Mexican Pickled Vegetables

5 Reviews for Elvia’s Mexican Pickled Vegetables

06/28/2014
Anonymous
The flaw is cooking veggies in oil

Instead of cooking veggies in oil, parboil them then pour the heated oil over them.

Comments
04/10/2014
Anonymous
A Good Recipe!

Although a bit labor intensive, I do like this recipe. The taste of the final project is unique and delicious! I do agree that it was a bit too oily, and would probably be better with 1/2 the amount. I also found the vinegar flavor a bit too strong, and ended adding a few cups of water to mine as well. Overall a great dish !

I really enjoy the taste of these vegetables, it is unique and delicious
Comments
10/09/2010
Anonymous

Based on earlier comments, I used only 1/2 cup olive oil. The pickled vegetables were absolutely perfect. Will definitely make again.

Comments
06/05/2010
Anonymous

great but way too oily. i would maybe use a couple tablespoons of olive oil next time.

Comments
05/10/2010
Anonymous

Great flavor but too oily. It would have been fine with just a couple tablespoons of olive oil.

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