Vegetarian Mexican Recipes (Slide 21)


I make these pickled vegetables a couple of times a year in large quantities and can them. Wow are they ever good, by themselves or with Mexican food. I love to eat them with refried beans. To can them I just make a salt brine and add about 1/2 teaspoon of each spice to each quart jar and just a teaspoon of olive oil. Process 15 min in a boiling water canner.


06/04/2015 - 9:51pm

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner