Hot Mexican Pickles
Pickles are a big thing right now. Every time I turn on the TV or pick up a magazine I see chefs telling us that pickles are not only seriously tasty but also good for us. This combination of punchy flavour and guilt free enjoyment means that pickles are HOT right now. These Mexican Pickles are not only hot because of the pickled radishes and jalapeños but because they are bang on trend!
Most of us will be familiar with that vinegary jar of pickled jalapeños which are pulled out of the back of the cupboard when fajita night comes around, 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 that not only works well with Mexican food but can jazz up any grilled fish or meat dish.
So I admit, these aren’t this isn’t the most authentic of pickle recipes but that doesn’t mean they feel out of place on a taco or two. I’ll be honest I don’t love these with beef tacos. Instead I prefer serving them with carnitas, shredded chicken or fish tacos. I’ve also had these pickles with a Mexican inspired prawn salad as well as on the edge of these roasted red peppers and sweet potato quesadilas.
Page Contents
Recipe for Hot Mexican Pickles
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 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
Nutrition
I love the process of pickling food. Freezing is always sold as the best way 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 impact a lovely sharp tang from the vinegar or citrus being used to pickle.
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 and peppery kick of the radish, but that they also have the sweetness of the carrots and a pinch of salt or two for good measure.
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 from some of my favourite food bloggers in the UK.
- Chocolate Mole Enchiladas from Tin and Thyme
- Steak Tostadas from The Foodie Couple Blog
- Mexican Pulled Pork from Emily’s Recipes and Reviews
- Roasted Red Pepper and Sweet Potato Quesadillas from Supper in the Suburbs (me!)
- Deconstructed Chicken Fajita Salad from Eats Amazing
- Lentil Tacos from Recipes from a Pantry
- Slow cooked Pibil Pork from It’s Not Easy Being Greedy
- Mexican Beef Stew from Gingey Bites
- Mexican Pulled Jackfruit from Emily’s Recipes and Reviews
- Black Bean Tacos from Supper in the Suburbs (me!)
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 🙂
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.
These sound absolutely delicious – I can’t wait to try and make them myself.
Thanks Tracy 😀 I’d love to hear from you if you do xx
I am literally obsessed with pickles. I eat pickles chillies straight out of the jar and my husband thinks I am crazy haha.
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 🙂
My OH really loves his pickles (does that sound rude) so would love this recipe.
Haha not at all 😉 you’ll have to make them for him 😀
Ooh these look yummy and so colourful!
Thanks Kerry 😀 colourful food always tastes best but you know that 😉
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 🙂
Thanks Brian! I didn’t know that pickles were common in Hungary. What are they like?
Pickled cucumbers for burgers! so yum! I haven’t thought of pickling carrots, but now i see why not!
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!
I’ve never made pickles before and they seem so easy! I love the bright colors and a Mexican twist!
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 🙂
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!!!
Thanks Immaculate. Sounds like you would love these. You should definitely give them a try!
creative approach to pickles! I tend to think basic dil pickles but you show they can in many ways.
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!!!
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!!