I have made these pickled vegetables several times. When I make them, I make a very large batch and can them. I make a pickling salt brine, add a 1/4 teaspoon or so of each spice to the jars along with the garlic. I put a small splash of olive oil in each jar and then pack in the vegetables. I also include wedges of onion. Pour the brine in then seal and process in a boiling water bath for 20 minutes.
Elvia’s Mexican Pickled Vegetables
From EatingWell: May/June 2010
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.
6 Reviews for Elvia’s Mexican Pickled Vegetables
Instead of cooking veggies in oil, parboil them then pour the heated oil over them.
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 !
Based on earlier comments, I used only 1/2 cup olive oil. The pickled vegetables were absolutely perfect. Will definitely make again.
great but way too oily. i would maybe use a couple tablespoons of olive oil next time.