Pickled Everything
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
8
-
Calories
26 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mexican, Vegetarian
Pickled Everything
Description
Pickled Everything merges jalapeños, carrots, onions, tomatillos, and garlic with a hot brine seasoned with cumin seeds, Mexican oregano, black pepper, and salt. After sautéing onions and garlic, the fresh vegetables and spices are briefly cooked and then immersed in the boiling vinegar and water mixture. This process softens and flavors the vegetables while preserving their texture.
The result is a tangy and mildly spicy pickle with a crisp bite from the fresh vegetables and a depth of flavor from the aromatic spices. The vinegar brine and brief cooking meld flavors without making the vegetables mushy, maintaining a balance between acidity and natural sweetness.
Pickled Everything can be stored in glass containers, making it convenient for use as a condiment, topping, or side dish. The pickles complement Mexican dishes or can add brightness to sandwiches and salads. For best results, avoid reactive cookware and consider using kosher or sea salt for clear brine flavor.
Adding a pinch of sugar is optional, adjusting sweetness to taste. Proper storage in glass jars and removing any discoloration before use helps maintain quality. The use of fresh spices and non-reactive pans is important to preserve the integrity of the pickled vegetables and the cookware.
Ingredients
- 5-6 jalapeños
- 1 carrot small
- 1 onion small
- 3-4 tomatillos
- 4 cloves garlic
- 1.5 cups white vinegar
- 1 cup water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon Mexican oregano
- black pepper freshly ground
- 1 tablespoon kosher salt or sea salt
- olive oil
- pinch of sugar optional
Instructions
- Add 1.5 cups vinegar, 1 cup water, and 1 tablespoon salt to a saucepan and bring to a boil.
- Give the jalapenos a rinse and cut them into 1/4 inch slices, discarding the stems. Peel the carrot and cut into similar sized pieces. Peel and cut the onion in half, chopping it up into half moons. Remove the husks from the tomatillos and give them a good rinse. De-stem the tomatillos and cut them into quarters (or eighths for the bigger ones). Peel and roughly chop the garlic cloves.
- Saute the onion and garlic in some oil over medium heat for a couple minutes.
- Add the chopped jalapenos, carrots, tomatillos and the spices: ½ teaspoon Mexican oregano, ½ teaspoon cumin seeds, and some freshly ground black pepper (approx. 1/4 teaspoon). I usually give the cumin seeds a quick crush in the molcajete but this is optional.
- Saute briefly and then add the hot brine mixture. Combine well and add everything to a quart-sized Mason jar (or two pint-sized jars). Partially cover and let it cool down on the counter.
- Once cooled, store in the fridge and let them pickle overnight for full flavor. They will keep for weeks at a time in the fridge.
Notes
- Use kosher or sea salt for pickling to avoid additives that can affect brine clarity.
- Non-reactive cookware like stainless steel or enamel is recommended when simmering vinegar-based mixtures.
- Glass containers are best for storing pickled vegetables to avoid reactions with the acidic brine.
- Adding a pinch of sugar is optional and can balance acidity if desired.
- Experiment with sweetener adjustments and store pickles in covered jars to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 881mg | 37% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
