Hot Mexican Pickles

These Hot Mexican Pickles are the perfect way of preserving crisp veggies with a real kick! Get the recipe below.

Pickles with a punch

Most of us will have a jar of pickled jalapeños at the back of the cupboard ready for fajita night. But, what some of you may not know is that hot pickled carrots are also served up during a Mexican feast. 

By combining the two veggies with baby cucumbers, spring onions, radish and coriander, I’ve created a spicy condiment. They work well with Mexican food but can equally jazz up any grilled fish or meat dish.

What I love most about these Hot Mexican Pickles is not only that they have the distinctive vinegar hit of a pickle, but that they also have:

  • the heat of the jalapeños,
  • the peppery kick of the radish,
  • the sweetness of the carrots, and
  • a pinch of salt or two for good measure.

These aren’t necessarily the most authentic of pickle recipes but that doesn’t mean they feel out of place on a taco or two. You can find some serving suggestions at the end of this post.

The perks of pickling

But did you know that pickles are not only seriously tasty but also good for us. Pickles are great for your gut as they’re full of probiotics.

I also love the process of pickling food as its great for preventing waste. Freezing is one of the best ways of preserving food. But, pickling is by far my preservation method of choice. I love that you capture the veggies in their raw, crunchy state and impart a lovely sharp tang from the vinegar or citrus being used to pickle.

There’s no loss of flavour or texture in this recipe!

Hot Mexican Pickles from Supper in the Suburbs

The recipe

Hot Mexican Pickles from Supper in the Suburbs

Hot Mexican Pickles

Having a jar of these hot Mexican pickles in the cupboard is the perfect way to liven up any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment, Ingredient
Cuisine Mexican
Servings 24 portions
Calories 46.17 kcal

Equipment

  • 2 x 750ml jars

Ingredients
 
 

  • 1 larg carrot
  • 6 baby cucumbers
  • 3 jalapeños or other chilli of your choice
  • 15 radishes
  • 4 cloves garlic
  • 1 handful coriander leaves only
  • 1 tsp salt
  • 250 ml distilled white vinegar
  • 750 ml red wine vinegar
  • 150 g granulated sugar

Instructions
 

  • First begin by sterilising your jars and place to one side.
  • Slice the vegetables and garlic thinly into rounds and divide evenly between the two jars along with the coriander leaves.
  • In a heavy bottomed pan heat the vinegar slowly with the sugar and salt until the sugar has completely dissolved.
  • Pour over the vegetables and immediately put the tops on to the jars and seal tightly.
  • Allow the jars to cool completely before storing in a cool dark place.

Notes

You can easily sterilise your jars in your dishwasher, or by washing in soapy water and drying in a hot oven.
Once opened the jar will last in the fridge for a couple of weeks – just make sure you keep the vegetables below the vinegar line!

Nutrition

Calories: 46.17kcalCarbohydrates: 9.72gProtein: 0.6gFat: 0.1gSaturated Fat: 0.03gSodium: 104.42mgPotassium: 145.43mgFiber: 0.56gSugar: 7.76gVitamin A: 610.26IUVitamin C: 5.08mgCalcium: 17.46mgIron: 0.39mg
Tried this recipe?Let us know how it was!

Serve with…

If I’m perfectly honest I love these so much that I could (and have) eaten these straight out of the jar. If you’d rather eat my Hot Mexican Pickles with something other than just a fork, why not try it with one of these tasty Mexican recipes.

The Mexican Recipe Collection

Check out the full range of Mexican inspired recipes.



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