Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pickled hot vegetables

(1 rating)
Bumbury avatar
Recipe by
Roy Gooden
@Bumbury
pembroke pines, FL

This is a recipe that i got when i was in high school from a lady friends grand mother.. its a Mexican recipe that you can adjust anyway you like with as many peppers and types of vegetables you can think of...

(1 rating)
prep time 1 Hr
cook time 1 Hr
method Canning/Preserving

Ingredients For pickled hot vegetables

  • 1 c
    califlower florets
  • 1 lg
    sweet onion
  • 1 c
    mini sweet carrots
  • 10 sm
    habanero peppers
  • 2 Tbsp
    mexican oregeno
  • 1 1/3 Tbsp
    tyme
  • 1 1/2 Tbsp
    coarse sea salt
  • 1 Tbsp
    marjoram
  • 2 c
    apple cider vinegar
  • 5 c
    water
  • 3 Tbsp
    olive oil
  • 10 clove
    keep whole fresh garlic

How To Make pickled hot vegetables

  • 1
    prep all the vegetables in one large bowl... make sure you puncture the Habenero peppers so they dont explode when you heat them up.
  • 2
    add the olive oil, salt, bay leaves,majorium,salt, garlic cloves and oregeno to the vegetables in the bowl and toss with your hand or spoon until mixed well..
  • 3
    add all the ingredients to a large pot on medium heat and saute until he onions start to turn... here if you need more olive oil to get the vegetables to saute than add some more.
  • 4
    add the water and apple cider vinager to the pot and turn heat up to get the mix to boil and than return to medium heat.. you are blanching the vegetables no completly cooking them... let boil for about 7 min.. if you dont think your going to have enough water to pickle the vegetables than add more water and vinegar here.. its always better to have more than not enough..
  • 5
    when the vegetables are fully blanched take the pot of the stove and set aside and let cool for about and Hr... and when cool spoon into mason jars an even amount of liquid and vegetables and put them into the fridge and turn them over once a day for about a week and it'll be ready to eat..
  • 6
    As a side note you can use any kind of peppers you like the Habaneros are really hot but this works very well with any kind of hot pepper.. Also the vegetables are an endless variety too.. i used snap peas from my garden for this batch that is pictured.. so use your imagination and experiment as you like...you can use the dish as a garnishment to vegetables or with meats.... or as a nice spicy mouth full of pickled vegetables
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT