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!
The recipe
Hot Mexican Pickles
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 teaspoon 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
Nutrition
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.
Roz says
Words cant describe how much I love pickles. I make them all the time and theres always a variation in my fridge! love your pics 🙂
Emma Walton says
Thanks Roz! I've become a bit of a pickle fiend over the last few months too. They just go with everything 😀 my watermelon and feta salad also has pickled shallot. They are delish.
Tracy says
These sound absolutely delicious - I can't wait to try and make them myself.
Emma Walton says
Thanks Tracy 😀 I'd love to hear from you if you do xx
Dannii @ Hungry Healthy Happy says
I am literally obsessed with pickles. I eat pickles chillies straight out of the jar and my husband thinks I am crazy haha.
Emma Walton says
Me too!!!! But they taste so good! In that sense I think they are great diet food, full of flavour and so easy to snack on to kill any cravings 🙂
Bintu | Recipes From A Pantry says
My OH really loves his pickles (does that sound rude) so would love this recipe.
Emma Walton says
Haha not at all 😉 you'll have to make them for him 😀
Kerry @ Kerry Cooks says
Ooh these look yummy and so colourful!
Emma Walton says
Thanks Kerry 😀 colourful food always tastes best but you know that 😉
Brian Jones says
I love the sound of this, it is fairly similar to a mix found often here in Hungary, definitely giving this a try next harvest season 🙂
Emma Walton says
Thanks Brian! I didn't know that pickles were common in Hungary. What are they like?
khadija says
Pickled cucumbers for burgers! so yum! I haven't thought of pickling carrots, but now i see why not!
Emma Walton says
I was the same Khadija - in fact I posted my pickled cucumbers (or gherkins as we call them) on here too! The more I started pickling veg the more I realised you could pickle anything!
Teresa says
I've never made pickles before and they seem so easy! I love the bright colors and a Mexican twist!
Emma Walton says
Teresa you must make some! They not only look fab but they taste so vibrant and are good for you too! Lots of good bacteria in pickles which help to maintain a healthy and happy gut 🙂
Immaculate says
This is right up my alley anything spicy , sweet and with a kick that's .I love pickled carrots ! But have never tried a veggie combo before. They really look delish!!!
Emma Walton says
Thanks Immaculate. Sounds like you would love these. You should definitely give them a try!
David @ Cooking Chat says
creative approach to pickles! I tend to think basic dil pickles but you show they can in many ways.
Emma Walton says
Thanks David until about a year ago I was exactly the same as you! But now I pickle everything and anything. Did you know that you can even pickle fruit!!!
Marisa Franca @ All Our Way says
I simply love pickles and to have them extra spicy would be great!! I love the color of the vegetables -- reminds me of Italian giardiniera. Will definitely try the recipe!!