White plate with pickled jalapenos and vegetables

Spicy Mexican Pickle Recipe

Mark Stewart Recipe Leave a Comment

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.

White plate with pickled jalapenos and vegetables

Spicy Mexican Pickles

Yield: 1 L
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 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

Instructions

  1. Heat a pot over medium heat, add cumin seeds and lightly toast them until fragrant, careful not to burn.
  2. Add oil, vegetables and salt. Saute until they begin to soften and brown slightly.
  3. Toss in bay leaf, peppercorns, and oregano. Continue to cook for another two minutes.
  4. Pour in water and vinegar, and bring to boil.
  5. Remove from heat, let cool. Keep them in a sealed container in the fridge, they should last for a week or two

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About the Author

Mark Stewart

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Mark is the co-founder, photographer, author, and part-time editor of These Foreign Roads. A former chef, he left the professional kitchen in search of interesting experiences and unique cuisines from around the world.

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