Mexican pickles. It’s probably not something you’re all to familiar with. In all likelihood, you’ve never heard of them at all.
Before we visited Oaxaca for the first time, these spicy pickles were completely foreign to us as well. It wasn’t until we picked up a torta from a local street cart (get the recipe!) that we encountered these wonderful treats.
They’re tangy, salty and spicy with a surprising depth of flavour you don’t usually find in a pickle.
They make a great accompaniment to the incredible cuisine of the region, and are ridiculously easy to make.
And while these pickles are geared towards all foods Mexican, give them a try with other foods as well, or even on their own. The great thing about these being a non-preserved pickle, you can use any veggies you like! Make them at least day before using to let the flavours get friendly.
- 1 Large Carrot Sliced
- 1 Large Yellow Onion Sliced
- 1 Jalapeno (or more if you enjoy spicy) Sliced
- 1/2 Head Cauliflower Cut into bite Sized Pieces
- 6 Cloves Garlic Left whole but slightly crushed
- 1 tsp Cumin Seeds
- 1 tsp Mexican Oregano (or regular oregano if you can't find Mexican)
- 1 tsp black peppercorns whole
- 1 Tbsp Salt
- 1 Bay Leaf
- 1 Tbsp Olive Oil
- 1.5 Cups White Vinegar
- 1 Cup Water
- Heat a pot over medium heat, add cumin seeds and lightly toast them until fragrant, careful not to burn.
- Add oil, vegetables and salt. Saute until they begin to soften and brown slightly.
- Toss in bay leaf, peppercorns, and oregano. Continue to cook for another two minutes.
- Pour in water and vinegar, and bring to boil.
- Remove from heat, let cool. Keep them in a sealed container in the fridge, they should last for a week or two