Mexican Pickled Vegetables
Equipment
- sauce pan
- Steamer Basket
- Bowl, Jar or Resealable Bag
- Carrot Peeler
- Cutting Board
- Knife
Ingredients
- Ingredients
- 1 pound red potatoes cubed
- 3 medium carrots peeled and sliced
- 2 jalapeño peppers stemmed and cut into thick slices
- 2 cloves garlic thinly sliced
- 2 bay leaves
- 1 bell pepper cut into strips
- ½ medium onion cut into strips
- 1 cup cider vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- Directions
- Wash your hands with soap and warm water.
- Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes.
- Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
- Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
- Serve chilled.
Notes
Nutrition Facts (Per Serving)
Calories, 65; Carbohydrate, 14 g; Protein, 2 g; Total Fat, 0 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 175 mg; Calcium, 23 mg; Folate, 19 mcg; Iron, 1 mg; Percent Calories from Fat, 0%.
Makes 8 servings, approximately 1 cup each.
Calories, 65; Carbohydrate, 14 g; Protein, 2 g; Total Fat, 0 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 175 mg; Calcium, 23 mg; Folate, 19 mcg; Iron, 1 mg; Percent Calories from Fat, 0%.
Makes 8 servings, approximately 1 cup each.
Tried this recipe?Let us know how it was!
